I’ll probably be making this for Father’s Day, so my hubby can munch on it while he comes in and out from grilling. Just thought I’d repost it for you al!
This Mexican Black Bean and Corn Salad is fresh, colorful, and surprisingly sweet – makes a great dip, side dish, or as a topping for tacos!
Jamie here! I was asked to post a summery salad for the #SaveaLotInsiders program and this is the one I was most excited about – especially with Cinco de Mayo this week. This veggie-ful Mexican Black Bean and Corn Salad recipe is perfect for Summer. Just throw together red peppers, fresh corn, lime, cilantro, red onion, and beans for a sweet and healthy side-dish that’s somewhere between a salad and a salsa.
Now I’ll tell you right off the bat, this is not my particular brand of salsa. I have some very clear feelings about the way salsa should be:
- There should be nothing that crunches. I’m talking to you, onions!
- There should be no chunks larger than a mini-chocolate chip. (I measure most everything in chocolate)
- There should be no seeds floating around…
- It should be juicy enough so that when I shake off all the chunks anyway, there is still some flavor clinging to my chip.
My husband tells me I might as well just be eating ketchup – but I feel like restaurants must agree with me because I’ve almost never met a restaurant salsa that didn’t adhere to the standards above 🙂
But again, this isn’t my thing – this is for my husband. Who loves it. So. Much. If you like veggies, and crunch and chunks and flavor – you will probably really like it too 🙂
Alright – let’s get started! Although you can make this with canned corn, I started with fresh sweet corn. It only requires a few minutes in the pot to cook and it really beats out the canned stuff. You’ll need lots of fresh veggies and a can of black beans, minced garlic, and spices you probably have at home
I went to Save-A-Lot for my ingredients because our South Lee Highway store not only has a great produce section but a great Mexican Food section as well. Since I was gearing up for Cinco de Mayo this week, this was just what I needed.
The ingredients were very inexpensive, as you can see. Prices and variety will vary by store and region, so keep that in mind. Ooops! Almost forgot – my avocado was 99¢ 🙂
After I had all my salad ingredients, I stopped by the ethnic aisle for corn tortillas. If you are trying to cut out extra salt and calories – baking your own tortilla chips is an easy way to do it. Just slice corn tortillas into wedges with a pizza cutter, and bake at 350 until lightly golden. You can add salt, pepper, cumin, oil, etc for more flavor – but the basic recipe is not bad on its own.
Once you’re home with all your ingredients, follow the recipe below. Remember, you’ll want to save your avocado until you’re ready to set out the salad so it won’t turn. This always, always, ALWAYS tastes better after a few hours in the fridge 😉
#spon: I’m required to disclose a relationship between our site and Save-A-Lot. This could include Save-A-Lot providing us w/content, product, access or other forms of payment.