Southwest Corn Salad Recipe
Introduction
Southwest Corn Salad is a vibrant and refreshing dish packed with bold flavors. Perfect as a side or a light snack, this salad combines sweet corn, hearty black beans, and zesty peppers for an easy and colorful dish.
Ingredients
- 2 cups fresh or frozen corn kernels
- 1 cup canned black beans, drained and rinsed
- 1 cup diced bell peppers (red, yellow, or green)
- Juice of 1 lime
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Step 1: In a large bowl, combine the corn, black beans, and diced bell peppers.
- Step 2: Add the lime juice, cumin, chili powder, salt, and pepper. Mix well to evenly coat all ingredients.
- Step 3: Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld.
- Step 4: Serve cold as a side dish or light snack.
Tips & Variations
- For added freshness, stir in chopped cilantro or green onions just before serving.
- You can substitute the canned black beans with cooked pinto or kidney beans.
- Add diced avocado for a creamy texture and extra richness.
- If you like it spicy, add a diced jalapeño or a pinch of cayenne pepper.
Storage
Store the Southwest Corn Salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. This salad is best enjoyed chilled and does not require reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn for this salad?
Yes, frozen corn works great. Just thaw and drain it before mixing to prevent extra moisture in the salad.
Is this salad suitable for meal prep?
Absolutely. It keeps well in the fridge for several days and makes a convenient, healthy side dish to prepare ahead of time.
PrintSouthwest Corn Salad Recipe
A vibrant and refreshing Southwest Corn Salad featuring sweet corn, hearty black beans, colorful peppers, zesty lime, and a blend of Southwest spices. Perfect as a side dish or a light meal, this salad is quick to prepare and packed with bold, fresh flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
- Diet: Vegan
Ingredients
Salad Ingredients
- 2 cups fresh or frozen corn kernels, thawed
- 1 cup canned black beans, drained and rinsed
- 1 cup diced bell peppers (red, yellow, or green)
- 1 tablespoon finely chopped red onion
- 1 small jalapeño pepper, seeded and finely chopped (optional)
- 1/4 cup chopped fresh cilantro
Dressing
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the vegetables: In a large mixing bowl, combine the corn kernels, drained black beans, diced bell peppers, chopped red onion, jalapeño (if using), and fresh cilantro. Mix gently to combine all ingredients evenly.
- Make the dressing: In a small bowl, whisk together the fresh lime juice, olive oil, ground cumin, chili powder, salt, and black pepper until emulsified and well combined.
- Toss the salad: Pour the dressing over the corn and vegetable mixture. Toss gently until all the ingredients are evenly coated with the dressing.
- Chill before serving: Cover the salad with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the salad to chill properly.
- Serve: Give the salad a final toss before serving. Enjoy it as a side dish with grilled meats or as a light, refreshing snack.
Notes
- Use fresh corn when in season for the best flavor; canned or frozen corn also works well.
- Adjust the jalapeño quantity to control the heat level or omit if you prefer a milder salad.
- This salad can be made a day in advance to save time; just store it covered in the refrigerator.
- For a vegan or vegetarian option, this recipe is naturally suitable as is.
- Adding diced avocado can add creaminess but should be done just before serving to avoid browning.
Keywords: Southwest corn salad, black bean salad, no-cook salad, quick summer salad, vegan corn salad
