Mexican Corn and Black Bean Salad
This Mexican Corn and Black Bean Salad is a refreshing blend of smoky grilled corn, hearty black beans, and a creamy lime dressing. Perfect for summer barbecues or as a make-ahead side dish, it’s a crowd-pleaser that combines bold Mexican flavors with a creamy twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Salad, Side Dish
- Cuisine: Mexican
Ingredients
For the Salad
- 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)
For the Dressing
- 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
Preheat your grill to medium-low heat. Remove husks from the corn, brush lightly with olive oil, and season with salt and pepper. Grill for about 2–3 minutes per side until kernels are golden and slightly charred. Let the corn cool completely before cutting the kernels off the cob.
Tip: If fresh corn isn’t available, use frozen corn—simply thaw and lightly roast it in a skillet for added flavor.
In a small bowl, whisk together lime juice, sour cream, cooking oil, chili powder, salt, and pepper until smooth. The dressing should be creamy yet pourable.
In a large mixing bowl, combine grilled corn kernels, black beans, green onions, and parsley or cilantro. Pour the dressing over the ingredients and toss gently to coat evenly.
Refrigerate the salad for at least one hour to let the flavors meld together. Garnish with extra green onions and parsley or cilantro before serving. Serve chilled and enjoy!
Notes
Serving Suggestions:
- Pair this salad with grilled meats like chicken or steak for a complete meal.
- Serve as a dip with tortilla chips for a fun appetizer option.
Tips & Tricks:
- Let the corn cool completely before cutting to avoid mushy kernels.
- For added crunch, sprinkle toasted pumpkin seeds or crumbled Cotija cheese on top before serving.
Storage & Reheating:
- Store leftovers in an airtight container in the refrigerator for up to three days. This salad is best served cold or at room temperature—no reheating required! Avoid freezing as it may affect texture.
This easy-to-make salad is perfect for any occasion—light yet satisfying with its creamy dressing and smoky undertones. Happy cooking!
Find it online: https://mexicanrecipe.info/mexican-corn-and-black-bean-salad/