There’s not much that’s easier than a black bean and corn salad!
For starters the main ingredients are black beans, chickpeas and sweet corn. So you just go ahead and open 3 cans.
Shoo, that was tiring! Then it’s just a case of chopping up a little red onion and cilantro and grating some carrots (the food processor does all the hard work here) and you have a delicious nutritious salad!
It’s so good you don’t even need a dressing! Really! Just throw on a bit of salt and pepper and you’re done.
The flavors blend beautifully to create a crunchy, flavorful, colorful and delicious meal.
If you want to add a bit more sparkle to it, serve with a squeeze of lime.
I mean salads are usually quick and easy but this one is even quicker and easier!
And then you get the fancier salads that take a little more effort but are still quick and easy like my quinoa salad and my vegan pasta salad.
I used to make a salad called a 3 bean salad. I don’t even quite remember what was in it. It was so long ago. I definitely remember there were baked beans in tomato sauce in it. And the reason I loved to make this salad? It literally took as long as opening 3 cans of beans and chopping in some onion.
And honestly this one is only a tiny bit more work. But the taste is great and it looks amazing. No one will suspect it only took around 10 minutes to make!
I used canned sweet corn in this salad but you can also use frozen corn that’s been thawed.
This makes a fair amount of salad – about 8 serves at least when served as a side dish. It’s great to take along to a barbeque (or braai as we call it in South Africa), or wrap it up with some hummus in a tortilla for a healthy lunch!
You will love this black bean and corn salad, it is:
- Colorful
- Flavorful
- Crunchy
- Nutritious
- Easy
- Filling
Keep leftovers covered in the fridge where it will keep for a couple of days.
So let us know what you think of this black bean and corn salad! And if you make it, rate the recipe and let us know how it worked out for you!
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Black Bean and Corn Salad
Ingredients
- 15 ounce Can Whole Kernel Corn Drained
- 15 ounce Can Chickpeas Drained
- 15 ounce Can Black Beans Drained
- ½ Medium Red Onion finely chopped
- 2 Large Carrots Shredded
- ½ cup Cilantro Chopped
- Sea Salt To taste
- Ground Black Pepper To taste
Serving:
- Fresh Lime Wedges
- Fresh Cilantro
Instructions
- Add the corn, chickpeas and black beans to a salad bowl and mix together.
- Add the chopped red onion, shredded carrots and chopped cilantro and mix in with the beans.
- Add sea salt and black pepper to taste.
- Serve with fresh lime.
Nutrition
super yummy!!! this is one of my favorite summer salads! I add cut up fresh mango, extra lime juice, and cut up avocado and it is scrumptious!! i love your recipes, alison!!!
Wow, your version sounds amazing! I’ll definitely have to try it like that! Thanks for sharing!
This is a fabulous, nutritious and definitely different salad. Just love it!