Ah, summer. The sun is high, the days are long, and fresh produce is flavorful. This is the time when my fridge overflows with vibrant vegetables and juicy fruits, just begging to be transformed into light and refreshing dishes.

This summer, corn and black bean salad combines those seasonal flavors. It all started a few years ago at a backyard barbecue. A friend brought this salad; let me tell you, it was a revelation. The creamy avocado, the sweetness of the corn, the bite of the red onion – each element sang in perfect harmony. It was so simple, yet so incredibly satisfying.

Now, this salad is a staple at my summer gatherings. It’s a crowd-pleaser that’s healthy, delicious and comes together quickly.

Ingredients:

• 1 (15 oz) can sweet corn (fresh is lovely, but trust me, canned works wonders here!)
• 40 cherry tomatoes, halved
• 1 (15 oz) can black beans, rinsed and drained
• 2 ripe avocados, diced
• 1 red onion, finely diced
• ¼ cup fresh cilantro, chopped (don’t toss those stems!)
• 2 Tbsp. olive oil
• Juice of 1 lemon (or 2 limes)
• 1-2 tsp. ground cumin (to taste)
• ½ tsp. kosher salt
• ½ tsp. ground black pepper

 

Step-by-Step Instructions:

• Prep Party: This is where the fun begins! Grab a cutting board and a sharp knife. Dice your red onion (beware the tears!), halve those cherry tomatoes, and get your avocado diced. Remember, a little avocado splatter is a badge of honor in a chef’s kitchen! In a large bowl, toss these prepped ingredients together.
• Black Bean Bonanza: Drain and rinse your black beans, then add them to the bowl with the prepped veggies.
• Corny Goodness: Open that can of corn and drain the liquid. If you’re feeling fancy, you can use fresh corn kernels cut straight off the cob. Either way, add the corn to the party in the bowl.
• Dressing Up: Now for the flavor magic! In a separate bowl, whisk together the olive oil, lemon juice (or lime juice!), cumin, salt, and pepper. This is your simple yet delicious dressing.
• The Grand Finale: Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Remember to taste and adjust the seasonings as needed—a little extra cumin here, a squeeze of more lemon there—personalize it to your palate!
• Cilantro Celebration: Finally, sprinkle that fresh chopped cilantro over the top. The vibrant green adds a pop of color and a delightful freshness to the salad.

Serving and Sides:

This salad is perfect as a side dish for grilled fish, chicken, or even a veggie burger. It’s also fantastic on its own for a light lunch or a refreshing summer dinner. With its protein and fiber content, it’s surprisingly filling! This recipe easily serves 4-6 people, and it takes about 15 minutes to prepare – making it a perfect weeknight side.

Conclusion:

This summer, corn and black bean salad celebrates fresh, seasonal flavors. It’s easy to make, bursting with nutrients, and guaranteed to be a crowd-pleaser. So, next time you’re looking for a light and delicious summer dish, give this recipe a try! It will become a summertime staple in your kitchen, too.

FAQs:

Can I use frozen corn? 

Absolutely! While fresh corn is lovely, frozen corn is a perfectly acceptable substitute. Just thaw it completely before adding it to the salad.

No cilantro?

No problem! You can substitute chopped fresh parsley or even a touch of fresh mint.

Spicy like it’s hot?

Add a chopped jalapeno to the mix for a touch of heat!

Let me know in the comments below how you enjoy this recipe, and feel free to share your own variations!