Creamy Corn and Black Bean Salad
Brighten up your next cookout with this refreshing and flavorful Creamy Corn and Black Bean Salad! It's super easy to make, packed with vibrant colors and textures, and guaranteed to be a crowd-pleaser.
Preparation
15 min.
Cook / Bake
0 min.
Servings
6
Calories
280 kcal
Ingredients
for 6 servingsAmounts are automatically adjusted.
- 400 gcanned corn(drained)
- 400 gcanned black beans(rinsed and drained)
- 1 mediumred bell pepper(diced)
- mediumjalapeño(seeded and minced (optional, for heat))
- 0.5 mediumred onion(finely diced)
- 60 mlfresh cilantro(chopped)
- 120 mlmayonnaiseEi
- 60 mlsour cream
- 15 mllime juice(freshly squeezed)
- 5 mlchili powder
- 2.5 mlcumin
- 1 Prise(n)salt(to taste)
- 1 Prise(n)black pepper(to taste)
Instructions
In a large mixing bowl, combine the drained corn, rinsed black beans, diced red bell pepper, minced jalapeño (if using), finely diced red onion, and chopped cilantro. Gently toss to mix.
In a separate small bowl, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, and cumin until smooth. Season with salt and black pepper to your taste.
Pour the creamy dressing over the corn and bean mixture. Stir gently until all the ingredients are well coated.
Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully. For best results, chill for 1-2 hours.
Before serving, give the salad another gentle stir. You can serve it as a side dish, with tortilla chips, or as a topping for tacos or grilled chicken.
💡 Tipp
Nutrition per serving
Calories
280 kcal
Protein
7 g
Carbohydrates
30 g
Fat
16 g
Fiber
7 g
Recipe on TomTaste: https://tomtaste.com/recipe/creamy-corn-and-black-bean-salad