![]() ![]() I recommend using a low-sodium broth so you can control the saltiness. ![]() Vegetable broth– I used a vegetarian chicken-style broth, but you can use any kind of vegetable broth you like.You can substitute with garlic powder, if necessary. Garlic– I love garlic so this was a must for me. ![]() You could use a shallot for a more mild flavor. ![]() Onion– I recommend using a finely diced yellow or white onion.Here are my favorite seasonings with substitution suggestions: That way, it’ll still be nice and green when you eat.The key to delicious black beans is to add lots of seasonings so these tender beans are packed with flavor. Just wait to add the avocado until the last minute. If you want to get ahead, you can prepare it up to 3 days in advance. It pairs nicely with everything from cookout food (think veggie burgers and BBQ sandwiches) to tacos (see this post for my favorite recipes). Otherwise, serve this black bean and corn salad as a side dish. It’s great over a bed of mixed greens, too. I love eating it with a generous side of tortilla chips as well as any leftover grilled veggies that we have hanging out in the fridge. This black bean salad makes a fantastic lunch. Enjoy!īlack Bean and Corn Salad Serving Suggestions Toss to coat before folding in the avocado and Cotija and seasoning to taste.įinally, garnish the salad with a few cilantro leaves and the toasted pepitas. Then, I add the other salad ingredients: the black beans, corn, bell pepper, jalapeño, cilantro, and red onion. That’s right – this black bean and corn salad is a 1-bowl recipe! I whisk it together right in the bottom of the bowl. This recipe’s first step is making the dressing. How to Make this Black Bean and Corn Salad And the dressing – This mix of lime juice, avocado oil, garlic, cumin, salt, and pepper fills the salad with bright flavor.įind the complete recipe with measurements below.Toasted pepitas – These guys are optional, but they add a lovely crunch to this black bean corn salad.Avocado – I love how its creamy texture contrasts with the crisp corn and diced veggies.Cotija cheese – It adds richness and tangy, salty flavor.If you’re sensitive to spice, start with 1/2 pepper and add more to taste. Cilantro – I stir finely chopped cilantro into the salad and sprinkle a few whole leaves on top.Try to cut them to the same size as the corn kernels so that you can get a little of everything in each bite. Red onion and red bell pepper – For a pop of color and crunch.Instead, slice fresh kernels straight off the cob. Fresh corn – It’s summer! Skip the canned corn and frozen corn.Black beans, of course! I recommend cooking your own for the best texture and flavor, but in a pinch, canned ones work too.Try it once, and, if you’re anything like me, this black bean and corn salad will have a permanent spot in your regular rotation.Īnother great thing about this recipe? It’s easy to make! Here’s what you’ll need to put it together: Sweet, crispy corn kernels play off earthy black beans and creamy avocado, jalapeño adds a kick of heat, and a zesty dressing makes it nice and bright. But this black bean and corn salad is so flavorful and refreshing that I’m happy to have it on repeat. To be honest, I usually get tired of eating one thing over and over. I’ve made it ahead for quick weekday lunches, prepped it in advance the morning before a cookout, and eaten the leftovers as an easy side dish with dinner the next day. Jack and I have been crazy busy over the last few weeks, so a satisfying-yet-healthy, tasty-but-packable salad has been exactly what we’ve needed. This black bean and corn salad recipe has been a lifesaver around here lately. ![]()
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