Southwest Corn Salad Recipe
Introduction
This Southwest Corn Salad is a fresh and flavorful dish that combines sweet corn, crunchy bell peppers, and zesty lime for a vibrant side or light meal. It’s easy to prepare and perfect for warm weather gatherings or a quick lunch.
Ingredients
- 2 cups fresh or frozen corn kernels
- 1 cup black beans, rinsed and drained
- 1 cup diced bell peppers (use a mix of colors)
- ½ cup finely chopped red onion
- ½ cup chopped fresh cilantro
- 1 lime, juiced
- ½ cup vinaigrette dressing
Instructions
- Step 1: In a large bowl, combine the corn, black beans, bell peppers, red onion, and cilantro.
- Step 2: Pour the lime juice and vinaigrette over the salad, then toss well to coat evenly.
- Step 3: Cover and chill the salad for at least 30 minutes to allow the flavors to meld before serving.
Tips & Variations
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the salad.
- Use fresh corn when in season for the best flavor, or thaw frozen corn completely before mixing.
- Swap the vinaigrette for a creamy dressing like ranch or chipotle mayo for a different twist.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving, as some liquid may settle. It’s best enjoyed chilled but can be served at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, preparing the salad a few hours or even a day in advance helps the flavors develop. Just keep it refrigerated and toss before serving.
Is this salad suitable for meal prep?
Absolutely. It stores well and can be portioned into containers for quick lunches or side dishes throughout the week.
PrintSouthwest Corn Salad Recipe
This vibrant Southwest Corn Salad combines sweet corn, hearty black beans, crisp bell peppers, and a zesty lime vinaigrette to create a fresh and flavorful side dish perfect for summer gatherings or as a light lunch option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 2 cups fresh or frozen corn kernels
- 1 cup canned black beans, rinsed and drained
- 1 cup diced bell peppers (red, yellow, or orange)
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
Vinaigrette
- 3 tablespoons fresh lime juice (about 1–2 limes)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the ingredients: If using frozen corn, thaw it completely and drain any excess moisture. Rinse and drain the black beans to remove excess sodium. Dice the bell peppers and finely chop the red onion and cilantro.
- Make the vinaigrette: In a small bowl, whisk together fresh lime juice, olive oil, ground cumin, chili powder, salt, and black pepper until fully combined and emulsified.
- Combine the salad: In a large bowl, add the corn, black beans, bell peppers, red onion, and cilantro. Pour the vinaigrette over the ingredients.
- Toss and chill: Gently toss all ingredients together until everything is evenly coated with the vinaigrette. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled: After chilling, give the salad a final toss and adjust seasoning with additional salt or lime juice if needed before serving.
Notes
- Use fresh corn in season for the best flavor, or quality frozen corn as a convenient alternative.
- Rinsing canned beans reduces sodium content and improves taste.
- This salad can be made a day in advance and stored in the refrigerator.
- For a spicy kick, add a diced jalapeño to the salad.
- Serve as a side dish with grilled meats or as a standalone light meal.
Keywords: Southwest Corn Salad, Black Bean Salad, Corn Salad, Vegetarian Salad, No-Cook Salad, Summer Salad, Lime Vinaigrette
