Black Bean and Corn Salad
Black Bean and Corn Salad is a quick and easy side dish that is surprisingly flavorful. The salsa ranch dressing made it a big hit with the whole family and it’s definitely going on the menu frequently.
Side dishes can be a challenge for my meat and potatoes loving family. That’s why I love this salad to serve with everything from brisket tacos to grilled burgers and fried shrimp.
Black Bean and Corn Salad ~ with Salsa Ranch Dressing
A simple salad with black beans, corn, tomatoes and red onions mixed into a quick salsa ranch dressing that everyone is going to love.
Ingredients Needed:
- Can Black Beans ~ Rinsed and drained.
- Frozen Corn ~ Quickly simmered and drained. Can corn will work too.
- Red Onion ~ Soak slices in ice water with a teaspoon of sugar to cut the bite. Drain and dice.
- Tomatoes ~ Diced cherry tomatoes work great for this recipe.
- Cilantro ~ Optional
- Sour Cream ~ The base for the dressing.
- Mayonnaise ~ Adds creaminess to the dressing.
- Salsa ~ Gives the dressing a Tex-Mex flavor that goes so well with the beans and corn.
- Fresh Lime Juice ~ Adds tangy freshness to the dressing.
- Ranch Dressing Mix ~ Adds that signature tangy flavor and delicious herbs to the dressing.
- Granulated Garlic ~ Ramps up the savory garlic flavor.
- Kosher Salt & Pepper
- Cotija Cheese ~ A dry, crumbly Mexican cheese for garnishing the salad. Parmesan works too.
How to Make Black Bean and Corn Salad:
- Heat about 1 inch of water in a skillet until boiling. Add frozen corn and cook for about 3 minutes just until corn starts to get warm. Drain and place in a bowl.
- Rinse and drain black beans and place in the bowl with corn.
- In another bowl, add sour cream, mayonnaise, ranch dressing mix, garlic, salt and pepper.
- Add salsa and lime juice and mix to combine.
- Next, add diced onions and tomatoes and cilantro to beans and corn and top with dressing.
- Stir to combine.
- Sprinkle cotija cheese over the top and garnish with cilantro if desired.
Salad can be served immediately but it’s even more delicious if refrigerated for at least an hour before serving.
Make up to one day in advance.
How to Store:
Store black bean and corn salad in an airtight container (I love these deli containers for leftovers) in the refrigerator up to 2 days.
More Easy Side Salads:
Cucumber Onion Salad is a summer staple to have on hand. It’s great with everything on the grill or for a quick snack.
Frito Corn Salad is crazy-delicious and if you haven’t tried this southern favorite, you are missing out! A cookout favorite that goes with everything.
Bean and Barley Salad is made with loads of fresh vegetables, beans, pearl barley and a sweet and tangy dressing. A great make-ahead dish.
If you are looking for something new to add to your cookout menus this summer or a quick dish to take to a bbq, give this Black Bean and Corn Salad a try.
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Black Bean and Corn Salad
Ingredients
- 15 ounces black beans rinsed and drained
- 14.4 ounces frozen corn or one can, drained
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon ranch dressing mix
- 1 teaspoon granulated garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 2 tablespoons salsa
- juice from 1/2 lime
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup Cotija cheese or grated Parmesan
- 1/4 cup chopped cilantro
Instructions
- Place rinsed black beans in a bowl.
- Bring about an inch of water to a boil in a skillet and add corn. Cook for about 3 minutes until corn is no longer frozen. Drain and rinse under cold water. Drain well and add to beans.
- In another bowl combine sour cream, mayonnaise, ranch dressing mix, garlic, salt, pepper, salsa and lime juice.
- Add tomatoes and onion and cilantro to beans and corn.
- Pour dressing over and mix well.
- Sprinkle cheese over the top and garnish more with cilantro if desired.
- Serve immediately or cover with plastic wrap and refrigerate until ready to serve, up to 2 days.
Notes
Nutrition
