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Southwest Corn Salad

A vibrant side dish combining sweet charred corn kernels with creamy black beans, crisp bell peppers, and a zesty lime dressing perfect for barbecues and weeknight dinners.
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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 6
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh corn kernels (about 4-5 ears of corn)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1 jalapeño pepper, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 2 limes, juiced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • salt and pepper to taste
  • 1/2 cup crumbled queso fresco or feta cheese

Method
 

  1. Heat a large skillet over medium-high heat. Add corn kernels and cook for 3-4 minutes, stirring occasionally until lightly charred. The kernels should sound like they're gently sizzling and smell sweet and nutty.
  2. In a large mixing bowl, combine the cooled corn with black beans, diced bell pepper, red onion, and minced jalapeño.
  3. Whisk together olive oil, fresh lime juice, cumin, and chili powder in a small bowl.
  4. Pour the dressing over the corn mixture and toss everything together. Add chopped cilantro, salt, and pepper to taste.
  5. Gently fold in the crumbled cheese just before serving.

Notes

This salad tastes better after sitting overnight, making it perfect for meal prep. Don't skip charring the corn as it adds incredible depth of flavor. Add cheese just before serving to maintain texture. Store in refrigerator for up to 3 days. Does not freeze well. Can be served cold or at room temperature.