Southwestern Black Bean and Corn Salad

After posting a series of indulgent festive sweets, I was looking for something fresh and light. Something that requires minimal preparation yet is hearty enough to be served as a meal at the dinner table.

And I am happy to share that this black bean and corn salad checks all those boxes for me and many more!

Around my house, we LOVE corn – whether it is Black bean corn salsa bites, Halloween corn croquettes, Corn dip, or colorful corn salsa, we love anything that has corn in it.

And another one to join this collection is Southwestern Black Bean and Corn Salad!

Why Southwestern Black Bean and Corn Salad is good for you?

The beauty of this zesty black bean and corn salad is that it’s:

• Made with pantry/fridge staples and contains no funny ingredients
• No-cook salad
• Comes together in one bowl
• Packed with classic summer flavors
• Healthy, wholesome, and delicious
• A real crowd-pleaser
• Completely customizable, and
• Is a perfect meal on its own or can be served as a side dish too!

That’s It! All you need in a salad is served in one big bowl. Plus, it’s so delicious that my family kept asking for seconds!

Ingredient list for Southwestern Black Bean and Corn Salad

Here is a list of ingredients you will need to make this no-cook Southwestern Black Bean and Corn Salad. This part explains the role of each element in this recipe. Please scroll down to the recipe card at the bottom of this page for a complete list of ingredients with detailed measurements.

» Lettuce — I have two hearts of romaine lettuce for this black bean and corn salad. To save time, you can use 1 bag of pre-chopped romaine lettuce. 

» Corn Kernels  — Corn adds natural sweetness and color to the salad. I have used a can of corn here, but fresh corn on the cob or frozen corn is also great to use. 

» Black Beans — These low-calorie beans adds a boost of protein and fiber, making this southwestern salad highly nutritious and filling.

» Bell peppers — For an extra oomph and pop of color, I have added red bell peppers to my salad, but feel free to use your favorite kind.

» Onions — Finely chopped red onions adds an intense crunch flavor to our salad. However, you can interchange red onions with green onion for a more mild flavor.

» Tomatoes —  The juice from the robust grape tomatoes provides just the right amount of acidity to this black bean and corn salad, so there’s no need for lime juice or vinegar.

» Tortilla Strips — Crispy tortilla strips adds the perfect amount of crunch to any salad. 

» Avocado — The natural creaminess of avocados adds additional richness and healthy fats to our salad. If you don’t have a liking for avocados, feel free to omit it. 

» Southwestern Chipotle dressing — The BEST, dressing made with Greek yogurt, lime juice, chipotle peppers in adobo peppers, cumin powder, paprika, olive oil, and cilantro leaves. A gentle drizzle of this dressing will highlight the sweetness of corn kernels and other ingredients in this versatile salad.

How to make Black Bean and Corn Salad?

» Prepare the dressing — Combine all the ingredients listed under ‘dressing’ except oil into a blender or food processor. Secure the lid and blend for 20-30 seconds. While the blender is running, slowly drizzle in the oil through the lid opening. Blend until the dressing is thick, smooth, and creamy. The dressing should be of pouring consistency. Refrigerate until ready to use. 

» Chop the lettuce — Slice off the root ends of the romaine lettuce. Separate the individual leaves and rinse them thoroughly under tap water. Pat them dry inside a kitchen paper towel. Now, group the leaves, roll them into a cylinder shape and slice them into bite-sized pieces with a knife. Once the lettuce is chopped, the southwestern black bean and corn salad come together in minutes. 

» Combine ingredients — In a large bowl, add chopped lettuce, black beans, corn, tomatoes, onion, red bell peppers, avocados. Top with tortilla strips. 

» Add dressing — Pour the southwestern chipotle dressing over the ingredients. Stir very gently to combine. As you toss the salad, the avocado chunks will create a creamy coating over other ingredients, adding more richness to every bite. Just be careful, do not overmix the salad as the avocado will break down and become mushy. 

» Finish — Serve immediately topped with some tortilla strips. 

Flavor variations and Recipe Tips for the perfect Zesty Corn Salad

I am unfolding some important hacks for you that you may find helpful while making this salad. 

» Drain and pat-dry — After draining and rinsing the corn and black beans, pat-dry them to remove excess moisture. You don’t have to dry them completely; just soak up the excess moisture. 

» Versatile — You can modify this salad to suit your preferences. Don’t have a liking for tomatoes, no problem. Leave them out and proceed with the rest of the ingredients. Minor changes will not harm the recipe. 

» Add-ins — Other veggies that complement this salad include – chopped cucumber, carrot bites, and lima beans. 

» Gluten-free option — Skip the tortilla strips, and this southwestern black bean and corn salad is naturally gluten-free. 

» Like it spicy — Add a diced jalapeno to add a little heat to your salad. 

» Double up — Planning to share this recipe with a crowd, simply scale the ingredients up or down to suit your preferences. 

» Store-bought — The dressing is what makes the flavors stand out, but if you are short on time, you can use store-bought chipotle dressing to dress up your zesty black bean and corn salad. 

» Charred corn — Take this salad up a notch by adding charred corn kernels. To do that, heat a pan over medium heat. Add oil and sauté the corn for a few minutes until lightly brown and caramelized. 

» Want some protein — Cooked shredded chicken would taste absolutely delectable in this salad.  

» Substitute for yogurt — Sour cream works great. However, you may need to add some water to thin out the southwestern dressing.

Serving Suggestions!

This southwestern clack bean and corn salad is filling enough to serve on its own, but if you prefer to serve it as a side, then you can pair it up with

• Quinoa stuffed bell peppers
• Sun-dried chickpea burger
• Herb chicken
• Make a burrito bowl
• Tomato bisque soup and pull-apart garlic bread. 

Storing Leftovers!

This salad tastes BEST when fresh and doesn’t store pretty well. But, if you still have leftovers, then store the leftover salad without the addition of avocados and tortilla strips. It will last for up to a day in the refrigerator. 

However, the southwestern dressing will last for up to 4 to 5 days in the refrigerator in an airtight container.

LET ME KNOW WHAT YOU THINK!

This hearty salad packed with robust ingredients is great for lunch, a light dinner, or as a mid-afternoon snack. The best part you can tweak it up, jazz it; however, your heart desires and will taste delicious. 

Should you make Southwestern Black Bean And Corn Salad, please let me know your thoughts by sharing your comment below. 

And don’t forget to share it with your family and friends.

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