Black Bean and Corn Salad

My favorite version of black bean salad featuring lots of fresh vegetables, corn, black beans, and packed with flavor!  Serve in a bowl or salad, as a dip for corn chips or baked corn tortilla wedges, or as a topping on polenta rounds or plantain cups. Can be enjoyed warm or cold.  The perfect dish for sharing – great for potlucks and parties, and makes a simple plant-based appetizer!

Ever heard of Cowboy Caviar? 

I didn’t know that I made something somewhat similar to it for a long long time.

You see, I would make a bunch of my favorite standby recipes for tacos or fajita night.  Then, I’d combine several leftovers to create an incredible buddha bowl or salad for lunch the next day or for dinner the next night.

Sometimes, I would just toss the leftovers in a bowl and enjoy it with chips or polenta.  Add some vegan shredded cheese for top-notch nachos!

I’ve even put a version of it on my cornmeal pancakes.  It may sound strange; but if you like veggies, tex-mex, and pancakes, you should really give it a try.  It’s an amazing combination of some of my favorite things… in savory breakfast style. It’s a grand slam!!

Anyway, getting back to this delicious Black Bean and Corn Salad.  I didn’t actually invent this or the idea of this.  I only thought I did.  As it turns out, I later learned that one of my favorite leftover combination bowls is similar to what is known as Cowboy Caviar. And there are numerous variations to choose from online.

This said, I prefer not to call it Cowboy Caviar. And I’ll tell you why.  This recipe is a bit more sophisticated and quite different than most recipes.  It contains a plethora of vegetables – some of my absolute favorites.  Plus, some of the veggies are sautéed before combining. Plus, this Black Bean and Corn Salad can be served warm or cold. 

It really does make the best tex-mix dinner bowl! Simply add Mexican rice, cheese sauce, and guacamole. And it’s amazing spooned over polenta.

But because I don’t really know how else to describe this savory combination, it’s got the lame name of Black Bean and Corn Salad.  But I promise you that this salad is anything but lame.

This Black Bean and Corn Salad recipe features loads of fresh vegetables, including bell pepper, onion, zucchini, tomato, and jalapeño. It also includes crisp kernels of corn and cooked black beans.  For the corn, feel free to use whatever you have in your pantry. Basically, you can use fresh, frozen, or canned corn – all work great in this Black Bean and Corn Salad recipe.

Regarding the black beans, I like to soak and cook beans in an Instant Pot or electric pressure cooker.  It saves time and they turn out incredible.  I love that I can control how much salt is added or not added to my beans. Feel free to use a can of black beans. It’s certainly easier. Just be sure to rinse your black beans well.

One important note.  Because the Black Bean and Corn Salad includes fresh avocado, you should plan to serve this salad within a few hours of stirring in the diced avocado.  If you’d like to make the Black Bean and Corn Salad in advance, you can absolutely do so.  You should just wait to toss in the diced avocado until just before serving. It will taste much better (and look prettier).

Just don’t skip the avocado altogether. When you’re ready to serve, stir in the avocado gently. This creates a light sauce that really brings all of the ingredients together. Just you wait and see!

This Black Bean and Corn Salad is so nutritious, you can literally eat it by the spoonful.  Simply spoon it over your favorite grain, pasta, or potato and you’ve got yourself an awesome bowl in no time.  

Plus, because Black Bean and Corn Salad tastes so good and pairs so well with corn chips, it makes for fantastic potlucks, picnics, and party food.

Speaking of party food, try topping polenta rounds with this delicious salad. Talk about a super fun dish and a simple plant-based appetizer! It tastes great and is health-conscious to boot! Win-win! Isn’t this little polenta round just darling?

I hope you enjoy this Black Bean and Corn Salad as much as I do.  

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Ingredients

• 1 small purple onion, diced
• 1 bell pepper, diced*
• 1 small zucchini, diced
• 1 tomato, diced
• 1 jalapeño, seeded and minced**
• 2-3 garlic cloves, minced
• 1½ cups cooked black beans, drained and rinsed (1 can)
• 1½ cups corn (frozen, fresh, or 1 can)
• ¼ cup cilantro, minced
• 2 Tbsp lime juice
• ½ tsp garlic powder
• ½ tsp cumin
• ½ tsp smoked paprika
• ½ tsp chili powder
• pinch of cayenne pepper**
• salt and pepper to taste (optional)
• 1 haas avocado, diced 

Instructions

1. Sauté the vegetables and minced garlic in a nonstick skillet over medium heat until tender and most of the tomato juices have dissipated, about 10-12 minutes.  If the veggies start sticking, stir in a little water, vegetable broth, or avocado oil.

1. Remove from heat.  Stir in the remaining ingredients.** If not serving immediately, wait until serving to stir in the avocado. Taste and adjust seasonings and salt according to your taste preference.
2. Transfer to a serving bowl. Serve warm or cold with corn chips, baked corn tortilla wedges, tacos, nachos, polenta, plantain cups, tostones, etc.
3. Store in an air-tight container in the refrigerator for 3-5 days.

Notes

* I like using different colors of bell peppers – for a variety of color and flavor.  Feel free to use any color. You’ll want the equivalent of 1 bell pepper. 

** The Black Bean and Corn Salad can be made in advance. However, you’ll need to wait to add in the diced avocado until just before serving to avoid oxidation.