Include in Print View:

Spicy Corn And Black Bean Salad

Spicy Corn and Black Bean Salad recipe image
This Spicy Corn and Black Bean Salad is a burst of fresh flavors that brings a lively, home-style touch to any meal. Combining the sweetness of corn with the earthiness of black beans, this dish is brightened by zesty orange juice, sharp rice wine vinegar, and the kick of fresh jalapeños. The addition of crisp cucumbers, savory mushrooms, and aromatic cilantro creates a delightful texture contrast in every bite. Perfect for warm summer days, this vegan-friendly salad makes an excellent lunch, a picnic staple, or a light side dish alongside grilled meats. It is simple to prepare with pantry staples, yet delivers a complex flavor profile that keeps you coming back for more.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 11
Calories: 62.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Spicy Corn and Black Bean Salad is a burst of fresh flavors that brings a lively, home-style touch to any meal. Combining the sweetness of corn with the earthiness of black beans, this dish is brightened by zesty orange juice, sharp rice wine vinegar, and the kick of fresh jalapeños. The addition of crisp cucumbers, savory mushrooms, and aromatic cilantro creates a delightful texture contrast in every bite. Perfect for warm summer days, this vegan-friendly salad makes an excellent lunch, a picnic staple, or a light side dish alongside grilled meats. It is simple to prepare with pantry staples, yet delivers a complex flavor profile that keeps you coming back for more.
Ingredients
  • 2 cans Mexicorn; (corn and red and
  • 1/4 cups Rice Wine Vinegar or White
Directions
  1. 1
    Drain and rinse the 11 oz can of Mexicorn (corn and red peppers) and the 15 oz can of black beans; set aside.
  2. 2
    Drain the 4 1/2 oz sliced mushrooms and slice the green onions.
  3. 3
    Peel and slice the cucumbers, then chop the fresh cilantro and finely chop the jalapeño pepper.
  4. 4
    In a large bowl, combine the drained Mexicorn, black beans, mushrooms, green onions, cucumbers, and minced garlic.
  5. 5
    In a small bowl, whisk together the oil, rice wine vinegar, orange juice, and salt until well blended.
  6. 6
    Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
  7. 7
    Cover the bowl and refrigerate for 1 to 2 hours to allow the flavors to meld.
  8. 8
    Just before serving, drain any excess liquid from the salad.
  9. 9
    Stir in the chopped cilantro, grated orange peel, and cumin seed.
  10. 10
    Serve in a lettuce-lined bowl or on individual lettuce-lined plates.

Nutrition Facts

Servings 11

Amount Per Serving
Calories 62.5kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 10.9mg1%
Total Carbohydrate 13.8g5%
Dietary Fiber 1.7g7%
Sugars 2.3g
Protein 2.5g5%

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

Note

Storage: Keep leftovers covered in the refrigerator for up to 3 days. The flavors may intensify as the salad sits.

Substitutions: If you prefer less heat, remove the seeds from the jalapeño before chopping. You can substitute white wine vinegar for rice wine vinegar if needed.

Tip: For extra crunch, add diced red onion or bell peppers. Ensure all canned vegetables are thoroughly drained to prevent a watery salad.

Keywords: corn, black bean salad, vegan salad, spicy salad, jalapeno, cilantro, orange dressing, summer salad, bean salad, picnic food, healthy side dish, vegan lunch, fresh vegetables, cucumber, mushrooms, rice vinegar, international cuisine, no cook salad, make ahead meal, plant based, zesty
Read it online: https://www.chefs-mate.com/recipe/spicy-corn-and-black-bean-salad/