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Mexican Corn and Black Bean Salad

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A vibrant and delicious salad packed with fresh ingredients, perfect for picnics and potlucks.

Ingredients

Scale
  • 8 ears fresh corn, grilled and cut from the cob (or 4 cups frozen corn)
  • 1½ cups canned black beans, rinsed and drained
  • ½ cup green onions, thinly sliced (plus extra for garnish)
  • 2 tablespoons parsley or cilantro, finely chopped (plus extra for garnish)
  • Juice of 1 lime (~2 tablespoons)
  • 1 cup sour cream (substitute with Greek yogurt if desired)
  • 1 tablespoon cooking oil (olive oil works well)
  • 1 teaspoon chili powder (adjust to taste)
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Preheat your grill to medium-low heat. Remove the husks from the corn and brush them lightly with olive oil. Season with salt and pepper. Grill for 2–3 minutes on each side until golden. Let cool slightly before cutting off the kernels.
  2. In a small bowl, whisk together lime juice, sour cream, cooking oil, chili powder, salt, and pepper until smooth.
  3. In a large bowl, combine grilled corn, black beans, green onions, and parsley or cilantro. Pour the dressing over and toss gently.
  4. Refrigerate for at least an hour to allow flavors to meld, then garnish with extra green onions and herbs before serving.

Notes

Can be customized with additional toppings like diced bell peppers or avocados. For a spicier version, add jalapeños.

Nutrition

Find it online: https://www.goandweb.com/mexican-corn-black-bean-salad/