When I need a quick crowd-pleasing dish that doesn’t require any cooking, my first go-to is this simple Black Bean and Corn Salad recipe.
Whether it’s for a family gathering or picnic, I can pull this together in a matter of minutes and know that everyone is going to love it.
We love this bean and corn salad because it’s…
- Super simple to make
- Doesn’t require any cooking
- Amazingly flavorful
- Simply delicious
How to make black bean and corn salad
The fresh cilantro and fire-roasted tomatoes are what make this vegan summer salad tastes so good. There’s just something about the combination of flavors that excites the taste buds.
If using canned black beans, drain and rinse them before using. To do this, I pour them into a colander and rinse them under warm water.
Next, place the frozen corn in the colander and run the kernels under warm water to defrost. There is no need to cook them.
Dice the purple onion and chop up the cilantro.
For the lime, I recommend using a citrus zester to zest it before squeezing out the juice for this recipe. When it’s whole, it is much more firm and easy to zest.
Now, combine all ingredients in a large bowl and mix well. Stir together thoroughly.
The recipe calls for 3 tablespoons of balsamic vinegar, but I love balsamic and actually use a little more.
This dish is a perfect summer salad for picnics, and we actually eat it all year round. It can be served as a cold bean salad or heated up if preferred.
It tastes even better after a few hours (or next day) after marinating in the refrigerator.
The ingredient list for this recipe calls for either fresh diced tomatoes or fire-roasted tomatoes. I love to use fire-roasted tomatoes because they add such a terrific flavor.
The term fire-roasted used to scare my husband because he is not a fan of anything spicy. It’s important to note that it does not mean that they are spicy or hot.
They have simply been grilled or roasted to bring out that deep rich flavor which lends itself well to this recipe. It’s the same process used to make roasted red bell peppers. So delish!
If you are in an area of an Aldi store, they have a brand of fire-roasted tomatoes that is organic and very inexpensive. Here in North Carolina, we can purchase a 15 ounce can for less than $2.
When we switched to a whole food plant-based diet (WFPB), this black bean corn salad recipe was one of the first that we tried. It is so simple to make and can be ready in minutes. We love to eat this bean salad with homemade corn chips!
How to make homemade tortilla chips
Need a healthy chip? Homemade corn tortillas are SO easy to make. Simply use regular corn tortillas. Slice each one into 8 slices using a pizza slicer. Arrange on a baking sheet and spritz with a water bottle. Sprinkle with sea salt and garlic powder.
Bake at 400 degrees for about 5-7 minutes until crispy and golden brown. These are the healthiest tortilla chips and are delish!
Tips for making this bean salad
If using beans from a can, make sure to drain and rinse well. Black bean juice can make this dish less appealing visually.
Allowing this recipe to marinate in the refrigerator for a few hours before serving really enhances the flavor.
Keeps in the refrigerator for 5-7 days in an airtight container
The orignial recipe comes from Ann Esselstyn in Dr. Caldwell Esselstyn’s book Prevent and Reverse Heart Disease.
Other easy no-cook recipes
- 2 cans of black beans, drained and rinsed well (or 3 cups cooked)
- 1 can fire roasted, diced tomatoes 15 oz
- 1 package of frozen corn, 16 oz., thawed by running under warm water in drainer
- 1/2 purple onion, diced
- 1 can of water chestnuts, drained and rinsed 8 oz
- bunch cilantro, chopped (1/4 cup or more)
- 2 Tbsp lime juice
- zest from 1 lime
- 3 + Tbsps. balsamic vinegar, to suite your taste
- Salt and garlic powder, to your taste
- If using canned black beans, drain and rinse them before using them. To do this, I pour them into a colander and rinse under warm water.
- Next, place the frozen corn in the colander and run the kernels under warm water to defrost. There is no need to cook it.
- Dice the purple onion and chop up the cilantro.
- For the lime, I recommend using a citrus zester to zest it before squeezing out the juice for this recipe. When it’s whole, it is much more firm and easy to zest.
- Combine all ingredients in a large bowl and mix well. The recipe calls for 3 tablespoons of balsamic vinegar, but I love balsamic and actually use a little more.
- Stir together thoroughly and serve.
- This tastes even better after a few hours (or next day) after marinating in the refrigerator.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 6
Amount Per Serving: Calories: 157Total Fat: 1gCholesterol: 0mgCarbohydrates: 32gFiber: 8gSugar: 9gProtein: 7g
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