©Amy's Cuisine™ | Corn & Black Bean Veggie Salad recipe. Fresh, simple, Mexico-inspired ingredients. Prepare in 15 minutes or less! Close-up image of salad with corn, black beans, diced radish, scallion, red bell pepper and zucchini. Garnished with chopped fresh cilantro and vinaigrette.
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Corn Black Bean Veggie Salad

This Mexico-inspired refreshing dish is ideal for warm temps or a quick 15-minute meal when you don't want to be stuck in the Kitchen. Packed with a easy-to-source but healthy ingredients, you will find this salad surprisingly tasty!
Prep Time15 mins
Chill Time45 mins
Total Time1 hr
Course: Main Course, Salad
Cuisine: American, Mexican
Keyword: Mexican, salad, Vegan, vegetarian
Servings: 6 servings
Calories: 169kcal
Author: Amy of Amy's Cuisine
Cost: 3

Equipment

  • measuring spoon
  • measuring cups
  • cutting board
  • sharp chef's knife
  • large mixing spoon
  • whisk
  • large mixing bowl
  • medium mixing bowl
  • Kitchen shears or Herb shears

Ingredients

  • 2 cups kernel corn OR corn on the cob, removed from the cob
  • 1 cup black beans cooked
  • 1/2 cup radishes diced
  • 1/2 cup scallion diced
  • 1/2 cup orange bell pepper OR red bell pepper, diced
  • 1/2 cup zucchini diced

Dressing

  • 2 TBSP red wine vinegar
  • 4 TBSP extra virgin olive oil
  • 1 tsp Goya Adobo powder cumin flavor, if available
  • 1 TBSP lime juice
  • sea salt to taste

Garnish

  • 1/2 cup cilantro OR flat leaf parsley, chopped finely

Instructions

  • Carefully slice corn from cobs, if using fresh corn on the cob. Pour the prepared corn kernels into a large mixing bowl.
  • Clean and prepare radish, bell pepper, scallion and zucchini. Add all diced vegetables and (cooked) black beans to large mixing bowl with corn. Use a large serving spoon to stir well and combine ingredients.

Vinaigrette (Dressing)

  • In a medium mixing bowl, whisk together the following ingredients to create a vinaigrette: red wine vinegar, extra virgin olive oil, Goya Adobo powder (cumin flavor optional) and lime juice. Add sea salt, to taste.

Garnish

  • Snip fresh cilantro (or other fresh herb of choice) over well-mixed salad. Chill for a minimum of 30 minutes to allow flavors to meld together. Add more sea salt, to taste. NOTE: the more sea salt added, the sweeter the taste of the salad will become.

Nutrition

Calories: 169kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 89mg | Potassium: 265mg | Fiber: 3g | Sugar: 1g | Vitamin A: 582IU | Vitamin C: 23mg | Calcium: 16mg | Iron: 1mg

This Mexico-inspired refreshing dish is ideal for warm temps or a quick 15-minute meal when you don’t want to be stuck in the Kitchen. Packed with a easy-to-source but incredibly healthy ingredients, you will find whipping up this quick and tasty treat effortless. Better yet? It’s surprisingly delicious!

Bon Appétit!

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WHERE IS THIS RECIPE FROM?

I have such an affinity for Mexican culture. Living in Southern California for 15 years, I was encircled by all things Mexican: fresh ingredients, culture, Spanish language, unique patterns in clothing and design, and best of all…Mexican FOOD. When I’m inspired to get creative in the Kitchen, I thumb through my large collection of recipes and try to reinvent or re-create tastes. This recipe is an amalgamation and reinvention of a few recipes in my repertoire, all influenced by my time spent in Mexico.

WHAT TASTES GOOD WITH THIS CORN AND BLACK BEAN VEGETABLE SALAD?

My Corn Black Bean Veggie Salad is so flavorful, it easily stands on its own as a main course. However, in Mexico you’ll rarely find only one dish on the table at a time. In authentic Mexican fashion, I often serve this salad with corn tortilla chips, or alongside Enchiladas, Huevos Rancheros or Mexican Crunch Wraps. On Amy’s Cuisine, you’ll also find tasty-yet-simple recipes for Salsa or Guacamole.

WHAT KITCHEN EQUIPMENT WILL I NEED TO MAKE FRESH CORN AND BLACK BEAN VEGGIE SALAD?

First, gather the necessary kitchen tools and equipment. If you’re missing something, don’t worry. You may always borrow something from a friend or buy it online. You’ll see links below within the equipment list below for easy shopping. 

DAMN GOOD COOK’S TIP: MISE EN PLACE

Great cooks begin by gathering and setting out all the kitchen equipment and ingredients they will need to create a dish. Chefs refer to this as mise en place, meaning “everything set up and in its place”.  I recommend reading through every step below, even before preparing your kitchen equipment and ingredients for this recipe, to assure your best success in making this dish taste as delicious as it looks.

Equipment

  • measuring spoon
  • measuring cups
  • cutting board
  • sharp chef’s knife
  • large mixing spoon
  • whisk
  • large mixing bowl
  • medium mixing bowl
  • Kitchen shears or herb shears (optional)

WHAT INGREDIENTS ARE IN CORN BLACK BEAN VEGGIE SALAD?

Just a few fresh ingredients and everyday pantry staples make this simple salad sing! The magic lies in how we marry the flavors in this recipe. Here you’ll see our fresh ingredients, ready for us to begin chopping, dicing and slicing to make our yummy salad.

We begin cleaning and preparing our fresh ingredients including corn, black beans, radish, scallion (green onion), zucchini, and orange bell pepper.

HOW DO I MAKE FRESH CORN BLACK BEAN VEGETABLE SALAD?

Once we prepare all the vegetables and main ingredients, it’s time to whisk together a straightforward, tangy vinaigrette dressing. We want the different flavors to dance together in harmony with one another in this dish, so no single ingredient outshines another. For this recipe, the vinaigrette is composed of

  • red wine vinegar
  • freshly-squeezed lime juice
  • Goya Adobo powder (Cumin-flavored, if available)
  • a hint of sea salt
  • extra virgin olive oil

Carefully slice corn from cobs, if using fresh corn on the cob. Pour the prepared corn kernels into a large mixing bowl.

Add all the diced fresh vegetables and the (cooked) black beans to your large mixing bowl which contains the corn kernels.

Use a large serving spoon to stir well and combine ingredients.

Make the Simple Vinaigrette (Dressing)

In a medium mixing bowl, whisk together the following ingredients to create a vinaigrette: red wine vinegar, extra virgin olive oil, Goya Adobo powder (cumin flavor optional) and lime juice. Add sea salt, to taste.

NOTE: Bear in mind, the more sea salt added, the sweeter the flavor of the salad. I’m certain there’s a logical and/or scientific explanation why this occurs, but I’m unable to articulate it here. Just trust me on this. 😉

Garnish Before Chilling for 30-45 Minutes

Using a knife, sharp Kitchen shears or herb scissors, cut fresh cilantro over the well-mixed salad. If you prefer, substitute fresh flat leaf parsley or curly parsley for cilantro in this step. Chill for a minimum of 30 minutes to allow flavors to meld together. Add more sea salt, to taste (see above Note).

Voila! In just 15 minutes and a bit of chill time, we have a delectable salad, bursting with freshness and the tangy flavors of Mexico. Enjoy!

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©Amy's Cuisine™ | Corn & Black Bean Veggie Salad recipe. Fresh, simple, Mexico-inspired ingredients. Prepare in 15 minutes or less! Close-up image of salad with corn, black beans, diced radish, scallion, red bell pepper and zucchini. Garnished with chopped fresh cilantro and vinaigrette.
Print Recipe
0 from 0 votes

Corn Black Bean Veggie Salad

This Mexico-inspired refreshing dish is ideal for warm temps or a quick 15-minute meal when you don't want to be stuck in the Kitchen. Packed with a easy-to-source but healthy ingredients, you will find this salad surprisingly tasty!
Prep Time15 mins
Chill Time45 mins
Total Time1 hr
Course: Main Course, Salad
Cuisine: American, Mexican
Keyword: Mexican, salad, Vegan, vegetarian
Servings: 6 servings
Calories: 169kcal
Author: Amy of Amy’s Cuisine
Cost: 3

Equipment

  • measuring spoon
  • measuring cups
  • cutting board
  • sharp chef's knife
  • large mixing spoon
  • whisk
  • large mixing bowl
  • medium mixing bowl
  • Kitchen shears or Herb shears

Ingredients

  • 2 cups kernel corn OR corn on the cob, removed from the cob
  • 1 cup black beans cooked
  • 1/2 cup radishes diced
  • 1/2 cup scallion diced
  • 1/2 cup orange bell pepper OR red bell pepper, diced
  • 1/2 cup zucchini diced

Dressing

  • 2 TBSP red wine vinegar
  • 4 TBSP extra virgin olive oil
  • 1 tsp Goya Adobo powder cumin flavor, if available
  • 1 TBSP lime juice
  • sea salt to taste

Garnish

  • 1/2 cup cilantro OR flat leaf parsley, chopped finely

Instructions

  • Carefully slice corn from cobs, if using fresh corn on the cob. Pour the prepared corn kernels into a large mixing bowl.
  • Clean and prepare radish, bell pepper, scallion and zucchini. Add all diced vegetables and (cooked) black beans to large mixing bowl with corn. Use a large serving spoon to stir well and combine ingredients.

Vinaigrette (Dressing)

  • In a medium mixing bowl, whisk together the following ingredients to create a vinaigrette: red wine vinegar, extra virgin olive oil, Goya Adobo powder (cumin flavor optional) and lime juice. Add sea salt, to taste.

Garnish

  • Snip fresh cilantro (or other fresh herb of choice) over well-mixed salad. Chill for a minimum of 30 minutes to allow flavors to meld together. Add more sea salt, to taste. NOTE: the more sea salt added, the sweeter the taste of the salad will become.

Nutrition

Calories: 169kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 89mg | Potassium: 265mg | Fiber: 3g | Sugar: 1g | Vitamin A: 582IU | Vitamin C: 23mg | Calcium: 16mg | Iron: 1mg
Nutrition Facts
Corn Black Bean Veggie Salad
Amount Per Serving
Calories 169 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 89mg4%
Potassium 265mg8%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 1g1%
Protein 4g8%
Vitamin A 582IU12%
Vitamin C 23mg28%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2400 calorie diet.