Corn and Black Bean Salad, Recipe
This RV travel friendly corn and black bean salad can be modified to your taste and dietary needs. No leftovers as we use it 3 different ways.
RECIPES
Melissa
2 min read
This corn and black bean salad is our family’s go-to recipe. In our house, we use it 3-ways. We use it as a side dish to compliment a hamburger, sausage, or BBQ pork sandwich. Step up these meals a notch with our homemade bun recipe.
Melissa’s favorite use for the corn and bean salad is creating a southwest-style salad using it. All you do is top a large green salad with this ‘salsa’ and add some chicken. It’s a super quick and tasty meal.
Don enjoys making a burrito with the corn and black bean salad. He simply spoons the salad onto a large flour taco shell, adds sour cream, and either chicken (from the night before) or refried beans. Don't forget the queso!
PORTIONS:
You can make as little or as much as you want of this corn and black bean salad. As you may know, it is just the two of us, and we love southwestern flavors. So we will make the whole recipe and have it for 3-meals (serving both of us). Due to Melissa’s gastroparesis, she can not eat a lot of this corn and black bean salad. Therefore, a ‘normal’ family should get 4 services from this recipe (unlike our 6).
FLAVORS:
The recipe is adaptable to personal dietary needs and flavor profile preferences. As is, the cumin and chili powders are offset with the sweet corn and balsamic vinegar. Some people will add sugar to the corn and black bean salad. Others will reduce the chili powder. I have seen some put in herbs, like oregano and cilantro. The choice is always yours.
The corn and black bean salad will look ‘ugly’ as the corn absorbs the balsamic vinegar and black bean juices. However, the longer it sits, the better it tastes! Melissa does add a little more corn to the dish before serving as a leftover. The slight crunch of the semi-frozen ‘new’ corn is mouth-pleasing.
Corn and Black Bean Salad
By Adventures In RV Life, Melissa McElfresh
TIME
Prep: 10
Cooking: 0
MAKES
Cups 4
INGREDIENTS
Black beans, drained, 16 oz
Frozen corn, 8 oz
Onion, diced, 1/4 cup
Jalapeno, fine dice, 2 tablespoons
Bell pepper, diced, 3/4 cup
Balsamic vinegar, ¼ cup
Olive oil, 2 tablespoons
Salt, ½ teaspoon
Ground cumin, ½ teaspoon
Chili powder, ½ teaspoon
Cayenne pepper, pinch
Fresh ground pepper, pinch
KITCHEN TOOLS
Measuring Cups and Spoons
Liquid Measuring Cups
Small mixing bowl
Cutting board and knife
Large Mixing bowl with lid
STEPS
In a small bowl, mix everything together except the corn and beans. (Marinade)
Place corn and beans in a large bowl and toss with marinade (step 1).
Taste. Seasoning more if needed.
Serve now or chill overnight.
TIPS
This dish is best the next day, when the flavors have marinated.
Freshen up the salad with a additional frozen corn before serving.
For a change of color, use a mix of yellow and red bell peppers.
It is easy to reduce or even double the recipe.
Add oregano or cilantro.
Try different beans: red bean and black-eyed peas are also good with the black beans.
ENJOY
We hope you give the Corn and Black Bean Salad recipe a try. Then, check out the rest of our recipe collection we add to each month HERE.
Thanks for reading our blog, and we will see you on our next Adventure!
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