Corn And Black Bean Salad – Gh_9407

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Servings: 4 Difficulty: Intermediate
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A zesty, colorful salad combining sweet corn and earthy black beans with a tangy lime dressing.
Corn and Black Bean Salad - Gh_9407 recipe image

This vibrant salad is a refreshing mix of sweet corn kernels, hearty black beans, and crisp iceberg lettuce, tossed in a zesty lime and apricot dressing. The addition of fresh cilantro and spicy jalape&# 195;±o adds a bright, aromatic kick that balances the sweetness of the fruit preserves. ItâÂÂs a perfect side dish for summer barbecues, a light lunch, or a quick dinner component. The textures range from the crunch of the lettuce and peppers to the tender beans, creating a satisfying mouthfeel. Easy to prepare ahead of time, the flavors meld beautifully as it chills, making it a reliable crowd-pleaser for potlucks or weeknight meals.

Corn and Black Bean Salad - Gh_9407 recipe image
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Corn And Black Bean Salad – Gh_9407

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 86.0

Description

This vibrant salad is a refreshing mix of sweet corn kernels, hearty black beans, and crisp iceberg lettuce, tossed in a zesty lime and apricot dressing. The addition of fresh cilantro and spicy jalape&# 195;±o adds a bright, aromatic kick that balances the sweetness of the fruit preserves. ItâÂÂs a perfect side dish for summer barbecues, a light lunch, or a quick dinner component. The textures range from the crunch of the lettuce and peppers to the tender beans, creating a satisfying mouthfeel. Easy to prepare ahead of time, the flavors meld beautifully as it chills, making it a reliable crowd-pleaser for potlucks or weeknight meals.

Ingredients

Directions

  1. Husk the corn ears and remove any silk. Grill or roast the corn until lightly charred, about 10 minutes, then let cool slightly.
  2. Using a sharp knife, cut the kernels off the cob into a large mixing bowl.
  3. Rinse and drain the black beans and lima beans thoroughly. Add them to the bowl with the corn.
  4. Chop the red pepper and finely dice the jalapeño (remove seeds for less heat). Add to the bowl.
  5. Tear the iceberg lettuce into bite-sized pieces and add to the mixture.
  6. In a small bowl, whisk together lime juice, olive oil, apricot preserves, salt, black pepper, and chili powder until smooth.
  7. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
  8. Garnish with fresh chopped cilantro leaves. Serve immediately or chill for 30 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 86.0kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 15.0mg1%
Total Carbohydrate 19.0g7%
Dietary Fiber 2.4g10%
Sugars 3.2g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corn, black bean, salad, lime dressing, cilantro, jalapeno, apricot, vegan, summer, side dish, lettuce, fresh, healthy, easy, picnic, barbecue, chili powder, refreshing, colorful, vegetarian
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