Southwest Corn and Black Bean Salad

This simple salad is the perfect side dish for any Southwestern meal or Cinco de Mayo party.   It’s delicious served warm or cold and as a huge bonus, leftovers can be mixed with scrambled eggs and wrapped in a big flour tortilla for an awesome breakfast burrito the next morning.  Leave out the cheese for a vegan version; it won’t have the sharp bite that cotija contributes, but it will still be good.  The salad is also really yummy with tortilla chips, as a refreshingly different type of salsa.

Exact size of ears or bag of corn doesn’t really matter.  You want a roughly 2:1 ratio of corn to beans for this recipe.

Mix the following in a large bowl, then get ready for fiesta time:

2 ears fresh corn, grilled or boiled, kernels cut from the cob.  You can substitute a bag of frozen corn (cook it first).

1 can of black beans, rinsed and drained

1/2 cup finely diced red onion

1/2 cup finely diced roasted green chiles OR 1/2 of a finely diced fresh jalapeño (seeds and spines removed)

1 cup chopped cilantro

1/2 cup grated cotija cheese. If you can only find a block or wedge of cotija, don’t worry–it crumbles up very easily

Juice of 1 lime or 1/2 a lemon

Salt and pepper to taste

About sunnydiaz View all posts by sunnydiaz

2 responses to “Southwest Corn and Black Bean Salad

  • Erina

    Yum. Love the idea of the additional breakfast options! Another corn salad I love to do in the summer is a roasted corn that you then add mozz, basil, and tomatoes to, with a balsamic dressing…so good! Definitely feels like Spring is here!

    • SunnyD

      I’m celebrating the sun every chance I get! I love balsamic with just about everything and really like the idea of beefing up a traditional caprese (minus the basil) with corn. I also love roasted corn with thinly sliced fennel and tomatoes, with rice vinegar dressing. How’s your potted garden coming along? I have some basil starts if you’d like a couple.

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