Black Bean Corn Salad With Feta And Tomato Wellplated Com

You know when you want to bring a side to a potluck but you don’t actually want to spend that much time making it? You want it to taste phenomenal, of course. People could gush. That’s nice too. You just don’t want to actually spend more than 15 minutes in the kitchen. I’ve been there! Your secret is safe with me. This black bean corn salad is a recipe for these low-effort, max-reward times. It’s so dead-simple, it hardly feels like cooking at all. Guess what? People will gush anyway! Because this salad is GOOD. Made with corn, black beans, feta, tomatoes, literally any green herb, and a squeeze of lime (or balsamic vinegar or even apple cider vinegar), this is a no-cook/raid-your-garden-and-pantry scenario, and it totally works. I mean, you can get fancy if you are feeling it—this Grilled Corn Salad with Avocado and Tomato can attest to the elevated smokiness that grilled corn adds to a salad—but it’s not mandatory by any means. You can even use frozen corn right out of the bag. That will work too. In addition to being a dynamite summer side, this healthy black bean and corn salad has main dish potential. Black beans and corn are healthy (hello fiber and protein), so this salad is a springboard for other healthy recipes.

Stand the corn up in a shallow bowl, and very carefully use a sharp knife to cut along the sides of the cob. The bowl will catch all the kernels.Lay the corn on a cutting board, and cut the kernels off one side of the cob. Rotate the cob so the cut (flat) side is down, and cut another side. Continue until all sides are done.Stand the corn up in the hole of a bundt pan, and carefully cut the kernels off of each side. The kernels will fall off the cob and into the bundt pan.

How to Make Black Bean Corn Salad

When summer wants to be a salad, it is this corn and black bean salad with feta. Easy, breezy, and bountiful, this is laid-back cooking at its best.

The Ingredients

Black Beans. Creamy and hearty, beans make this salad more filling. Black beans are healthy too. They’re packed with fiber and potassium.Corn. A sweet match for the black beans! While corn can get a bad rap for being starchy, it does offer some wonderful health benefits. Corn is a good source of fiber and contains oodles of vitamins.Tomatoes. Juicy bursts of sweet tomato flavor are scrumptious with the corn and black beans.Feta. A creamy, salty, cheesy addition, it gives a nod to Mexican street corn. Herbs. I used a mix of mint and cilantro. The mint is especially surprising and refreshing. Any blend of tender garden herbs will work well.Lime Juice. Brings brightness and zip to every bite.

The Directions

Storage Tips

To Store. Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.

As a Burrito or Quesadilla. Warm up the leftovers, then tuck them into a tortilla, and enjoy it as a burrito or pan fry it, quesadilla-style. Add some Grilled Chicken Tenders for additional protein.With Grains. Toss this salad with your favorite cooked grain. Quinoa black bean corn salad sounds tasty!As a Salad. Pile it onto a bed of lettuce for an easy salad variation. Drizzle with extra lime juice and olive oil for a quick dressing.As a Dip. Serve this as a dip with a side of tortilla chips for a spin on black bean and corn salsa.

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Recommended Tools to Make this Recipe

Citrus Juicer. An easier way to juice lemons and limes; you’ll get far more juice from every fruit.Mixing Bowls. Perfect for prepping salads like this one.Sharp Chef’s Knife. Perfect for cutting corn off the cob.

Black Bean Corn Salad Video

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