Cooking on deadline: Southwestern black bean and corn salad

July 11, 2018 10:48:55 AM



This is one of those salads that just saves the day over and over again. 


Here are the reasons I love this salad: It's fast, it's really easy, it's inexpensive, it's crowd-pleasing, it's vegetarian, it's substantial, it's colorful, it's protein-filled, it's a meal in itself, it looks great on a buffet, it's super portable, it's season-less, it's make-ahead, it's flexible, it can be doubled or tripled (or halved, but that's not so much the point of this big-batch salad). 


I could keep going, but if you're not convinced by now, I think you probably aren't going to be. 






Start to finish: 20 minutes 


Servings: 10 






1 tablespoon fresh lemon juice 


1 tablespoon white wine vinegar 


3 tablespoons extra virgin olive oil 


Coarse or kosher salt and freshly ground pepper to taste 






2 (15.5 ounce) cans black beans, drained and rinsed 


2 cups cooked corn kernels (fresh or frozen) 


1 cup chopped red or yellow onions 


3 bell peppers, seeded and diced (red, yellow, orange, or a combination) 


2 Haas avocados, diced 


To Serve (optional): 


1 cup thinly sliced scallions 


1 cup crumbled feta cheese 




  • In a small container, combine the lemon juice, white wine vinegar, olive oil, salt and pepper. 


  • In a large bowl, combine the beans, corn, onions and peppers. Shake up the dressing, pour it over the salad and toss to combine. Sprinkle the scallions and/or the feta over the top if desired, and toss again, or put them out for people to add to their salad as they wish. 


  • If you want to serve it right away, gently mix in the avocado. If you have time, this salad is better if you make it a day ahead, refrigerate it, and then just add the avocado right before serving. 


    Nutrition information per serving: 114 calories; 50 calories from fat; 6 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 112 mg sodium; 15 g carbohydrate; 5 g fiber; 3 g sugar; 4 g protein.