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A vibrant and zesty salad bursting with sweet corn, hearty black beans, and crisp veggies, all tossed in a tangy lime-chili dressing. Perfect for picnics, potlucks, or as a fresh side to grilled meats.
Grill the Corn
Prepare the Salad Base
Whisk the Dressing
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A vibrant and zesty salad bursting with sweet corn, hearty black beans, and crisp veggies, all tossed in a tangy lime-chili dressing. Perfect for picnics, potlucks, or as a fresh side to grilled meats.
This southwest recipe takes 25 minutes to prepare and yields 4 servings. At 559.34 calories per serving with 25.55g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Combine and Chill
Add 1/4 cup of crumbled cotija or feta cheese and one diced avocado for a richer, creamier salad.
Leave some seeds in the jalapeño or add a pinch of cayenne pepper to the dressing for extra heat.
Mix in a cup of shredded grilled chicken or cooked shrimp to turn this side dish into a light main course.
Add 1 cup of cooked and cooled quinoa for extra texture, fiber, and protein.
The combination of black beans and corn provides a significant amount of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps regulate blood sugar levels.
Vibrant ingredients like red bell pepper, corn, and cilantro are rich in antioxidants like Vitamin C and carotenoids, which help protect your cells from damage.
The dressing uses olive oil, a great source of monounsaturated fats, which are known to support cardiovascular health. The high fiber content also helps manage cholesterol levels.
Each serving of this corn salad contains approximately 315 calories, making it a nutritious and satisfying side dish.
Yes, this salad is very healthy. It's packed with fiber from the corn and black beans, vitamins and antioxidants from the fresh vegetables, and healthy fats from the olive oil.
Absolutely! If using frozen corn, thaw it and pat it dry, then char it in a hot skillet. If using canned corn, drain it well and pat dry before charring for the best texture and flavor.
You can store the salad in an airtight container in the refrigerator for up to 3 days. If you've added avocado, it's best eaten the same day.
Yes, this is a great make-ahead salad. You can prepare it a day in advance. For best results, keep the dressing separate and toss it with the salad an hour before serving to maintain the crispness of the vegetables.
This salad is incredibly versatile. It pairs perfectly with grilled chicken, fish, steak, tacos, burgers, or as a dip with tortilla chips.