With Memorial Day around the corner, I was going through my favorite picnic recipes trying to decide which ones to share with you all. Black Bean and Corn Salad popped out at me!
This salad hits all the right notes for a perfect side dish at a picnic. Colorful, crunchy veggies, creamy beans, and a refreshing, tangy lime dressing. Great as a side for some grilled chicken, steak, or serve as a chunky dip with some tortillas!
I love this salad because it is so versatile and easy to make. Just browse through your pantry items and use what you have available. You can swap out the cannellini beans for a second can of black beans or pinto beans, add in fresh, diced avocado, or even add some fresh mango! 15 minutes and you are out the door and on your way to the picnic with an awesome dish!
How to Make Black Bean and Corn Salad
Place all of the salad ingredients into a large bowl. Toss lightly to mix.
In a small bowl, add the olive oil, lime juice, honey, and spices. Whisk together.
Pour the dressing over the salad and fold it in until well combined.
You can serve this salad immediately or refrigerate until ready.
Serving Suggestions:
- Great alongside grilled steak
- Serve with BBQ chicken
- Serve as a dip with your favorite tortilla chips
Recommended:
Black Bean and Corn Salad
Ingredients
Salad Ingredients:
- 1 can black beans drained and rinsed
- 1 can cannellini beans drained and rinsed
- 2 cups corn 1 can drained
- ¼ cup red onion chopped
- 1 orange bell pepper chopped
- 1 jalapeño finely diced
- 1 cup grape tomatoes halved
- ¼ cup cilantro chopped
Dressing Ingredients:
- ⅓ cup olive oil
- ¼ cup lime juice
- 1 Tbsp. honey
- 1 tsp. chili powder
- 1 tsp. cumin
- ½ tsp. salt
- ¼ tsp. black pepper
Instructions
Instructions:
- Place all of the salad ingredients into a large bowl. Toss lightly to mix.
- In a small bowl, add the olive oil, lime juice, honey, and spices. Whisk together.
- Pour the dressing over the salad and fold it in until well combined.
- You can serve this salad immediately or refrigerate until ready.
With Memorial Day around the corner, I was going through my favorite picnic recipes trying to decide which ones to share with you all. Black Bean and Corn Salad popped out at me!
This salad hits all the right notes for a perfect side dish at a picnic. Colorful, crunchy veggies, creamy beans, and a refreshing, tangy lime dressing. Great as a side for some grilled chicken, steak, or serve as a chunky dip with some tortillas!
I love this salad because it is so versatile and easy to make. Just browse through your pantry items and use what you have available. You can swap out the cannellini beans for a second can of black beans or pinto beans, add in fresh, diced avocado, or even add some fresh mango! 15 minutes and you are out the door and on your way to the picnic with an awesome dish!
How to Make Black Bean and Corn Salad
Serving Suggestions:
Great alongside grilled steak. Serve with BBQ chicken. Or serve as a dip with your favorite tortilla chips.Black Bean and Corn Salad
Ingredients
Salad Ingredients:
- 1 can black beans drained and rinsed
- 1 can cannellini beans drained and rinsed
- 2 cups corn 1 can drained
- ¼ cup red onion chopped
- 1 orange bell pepper chopped
- 1 jalapeño finely diced
- 1 cup grape tomatoes halved
- ¼ cup cilantro chopped
Dressing Ingredients:
- ⅓ cup olive oil
- ¼ cup lime juice
- 1 Tbsp. honey
- 1 tsp. chili powder
- 1 tsp. cumin
- ½ tsp. salt
- ¼ tsp. black pepper
Instructions
Instructions:
- Place all of the salad ingredients into a large bowl. Toss lightly to mix.
- In a small bowl, add the olive oil, lime juice, honey, and spices. Whisk together.
- Pour the dressing over the salad and fold it in until well combined.
- You can serve this salad immediately or refrigerate until ready.
