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Spicy Corn & Black Bean Salad

Spicy Corn & Black Bean Salad recipe image
This Spicy Corn & Black Bean Salad is a refreshing and colorful dish that brings together the sweetness of corn with the earthy depth of black beans. The addition of crisp cucumbers, sliced mushrooms, and green onions provides a satisfying crunch, while fresh jalapenos add a gentle heat. The dressing is a bright blend of rice wine vinegar, orange juice, and garlic, creating a tangy profile that cuts through the richness of the beans. Perfect for summer picnics, as a light lunch, or as a side dish for grilled meats, this salad is best when allowed to chill, letting the flavors meld together. Its vegan-friendly, easy to prepare, and offers a burst of flavor in every bite.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 11
Calories: 125
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Spicy Corn & Black Bean Salad is a refreshing and colorful dish that brings together the sweetness of corn with the earthy depth of black beans. The addition of crisp cucumbers, sliced mushrooms, and green onions provides a satisfying crunch, while fresh jalapenos add a gentle heat. The dressing is a bright blend of rice wine vinegar, orange juice, and garlic, creating a tangy profile that cuts through the richness of the beans. Perfect for summer picnics, as a light lunch, or as a side dish for grilled meats, this salad is best when allowed to chill, letting the flavors meld together. Its vegan-friendly, easy to prepare, and offers a burst of flavor in every bite.
Ingredients
  • 2 cans (11 oz) Mexicorn (corn, red and green peppers), drained
  • 1 can (15 oz) Black beans, drained and rinsed
  • 4.5 oz Sliced mushrooms, drained
  • 0.5 cups Green onions, sliced
  • 0.5 cups Cucumbers, peeled and sliced thin
  • 2 tablespoons Fresh jalapeno pepper, finely chopped
  • 0.33 cups Oil (vegetable or olive)
  • 0.25 cups Rice wine vinegar or white vinegar
  • 0.25 cups Orange juice
  • 1 teaspoon Garlic, minced
  • 0.5 teaspoons Salt
  • 0.25 cups Fresh cilantro, chopped
  • 1 tablespoon Orange peel, grated
  • 2 teaspoons Cumin seed
  • 1 head Lettuce, leaves separated for serving
Directions
  1. 1
    In a large bowl, combine the drained Mexicorn, black beans, sliced mushrooms, green onions, cucumbers, and finely chopped jalapeno.
  2. 2
    In a small bowl, whisk together the oil, rice wine vinegar, orange juice, minced garlic, and salt until well blended.
  3. 3
    Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
  4. 4
    Cover the bowl and refrigerate the salad for 1 to 2 hours to allow the flavors to meld.
  5. 5
    Just before serving, drain any excess liquid from the salad.
  6. 6
    Stir in the fresh cilantro, grated orange peel, and cumin seed.
  7. 7
    Serve the salad in a bowl lined with lettuce leaves or on individual plates lined with lettuce.

Nutrition Facts

Servings 11

Amount Per Serving
Calories 125kcal
% Daily Value *
Total Fat 7.5g12%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 250mg11%
Total Carbohydrate 12.5g5%
Dietary Fiber 4.5g18%
Sugars 3.0g
Protein 4.0g8%

* 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: spicy, corn, black, beans, salad, vegan, cilantro, jalapeno, summer, side, chilled, fresh, cucumber, orange, dressing, healthy, easy, picnic, lunch, vegetable
Read it online: https://www.chefs-mate.com/recipe/spicy-corn-black-bean-salad/