Nothing says warm weather like our favorite Corn and Black Bean Salad recipe! So full of flavor, and super easy to make, this is an ideal choice to go along with any meal!
There is nothing more exciting than the transition from winter to spring in the produce section of the grocery store. I know most people don’t say that, only foodies and cooks. The selection of fresh fruits and vegetables just explode during this time of year and no longer do you have to rely on frozen or canned varieties. While some produce is available all year round, there is nothing better than the first crop of fresh corn from Florida that start filling the shelves. Growing up in the Midwest the term for the corn fields was knee high by Fourth of July. Well, that is not true for Florida fresh Corn. Thanks to the warm temperatures the first corn hitting our stores are from Florida. The site of a fresh ear of corn just screams summer is on its way!
Corn and Black Bean Salad Recipe
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In anticipation for many BBQ’s and summer meals to come, we thought we would create an easy but delicious corn and black bean salad that explodes with flavor and colors of summer. No need to wait for summer to make this as Sunshine Sweet Corn from Florida is in season now and will be the best-flavored corn between now and end of May!
Since we were only using 3 ears of corn, instead of boiling water to cook our corn, I thought I would try and microwave the ears of corn. A huge surprise to me, it worked and was cooked in 5 minutes. Simply dampen a paper towel and roll it around a shucked ear of corn. Place on a microwave-safe plate and cook for 5 minutes. Allow to cool in the microwave for a few minutes (the steam continues to cook the corn).
When the corn is cool enough to handle, cut off the kernels with a knife. Since the kernels usually fly all over the place when I do this, I try to do it in a bowl. You could also grab a fun corn kerneler that does the job for you! This is going to add that fresh sweet flavor to accent the deep rich flavor of the black bean salad.
In a large bowl, add a can of tomatoes (or fresh if ripe are available), green onion, corn, and black beans.
Make the vinaigrette for this corn and black bean salad in a measuring cup or mason jar.
Add the vinaigrette to the veggies and toss lightly. You can eat it now but I recommend allowing the flavors to meld together for at least an hour.
This corn and black bean salad was refreshing and my husband even commented that the meal was very summer like.
Next time you are in the supermarket you should look for the Sunshine Sweet Corn from Florida to make your own version of this delicious and bright corn and black bean salad recipe!
- 1 15 oz can black beans (drained and rinsed)
- 3 ears fresh corn, cooked
- 1 10 oz can diced tomatoes and green chiles
- 1 bunch green onions chopped
- 1/2 cup chopped fresh cilantro
- 1/2 cup finely chopped fresh parsley
- 1/3 cup olive oil
- juice from 2 lemons, 1/4 cup
- sea salt to taste.
- Combine all ingredients in a large bowl.
- Pour vinaigrette dressing over salad and toss.
- Serve at room temp or prepare ahead of time and refrigerate
Nutrition InformationYield 6 Serving Size 1/2 Cup
Amount Per Serving Calories 251 Total Fat 13g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 11g Cholesterol 0mg Sodium 453mg Carbohydrates 31g Net Carbohydrates 0g Fiber 8g Sugar 9g Sugar Alcohols 0g Protein 7g