Description
A fresh and vibrant black bean and corn salad perfect for summer. This light, no-cook salad combines sweet corn, black beans, cherry tomatoes, fresh herbs, and tangy lime dressing, topped with crumbled feta cheese for a delicious and healthy side dish that comes together in just 15 minutes.
Ingredients
Vegetables and Beans
- 2 cups corn kernels from 4 to 5 ears, or frozen corn kernels
- 1 14-ounce can reduced sodium black beans, rinsed and drained
- 1 pint cherry or grape tomatoes, halved
- ½ cup chopped fresh mint, basil, parsley, or cilantro (or a mix)
Dressing and Seasoning
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice (from about 1 lime)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Cheese
- 4 ounces feta cheese, crumbled (about 1 cup), divided
Instructions
- Prepare Corn: Place your corn kernels in a large mixing bowl. If using fresh kernels, include any of the milk that comes off the cob. If using frozen corn, you do not need to thaw it completely before adding.
- Add Remaining Ingredients: Add the rinsed black beans, halved tomatoes, chopped fresh herbs, extra-virgin olive oil, lime juice, kosher salt, ground black pepper, and two-thirds of the crumbled feta cheese to the bowl with the corn.
- Mix and Taste: Stir the ingredients gently to combine all flavors evenly. Taste the salad and adjust salt and pepper as desired to balance the flavors.
- Garnish: Sprinkle the remaining one-third of the crumbled feta cheese over the top of the salad for a pretty and flavorful finish.
- Chill and Serve: If time allows, place the salad in the refrigerator to chill and let the flavors meld for about 15 minutes before serving. Enjoy it fresh as a light and healthy side dish.
Notes
- For added flavor, you can roast, grill, or sauté the corn before adding it to the salad, though fresh corn without cooking is the easiest and delicious option.
- I like a blend of half mint and half cilantro for fresh herbs. Basil is a great alternative for those who don’t prefer cilantro.
- Instead of lime juice, try 1 tablespoon balsamic vinegar or ½ to 1 tablespoon apple cider vinegar. If the salad is too acidic, balance it with a drizzle of honey or a sprinkle of sugar.
- Leftovers can be kept in an airtight container in the refrigerator for up to 4 days.
- To meal prep, layer the salad in a mason jar starting with the dressing at the bottom, then tomatoes, corn, black beans, cheese, herbs, and top with romaine lettuce for crunch.
