Estimated reading time: 6 minutes
Discover how to make a tasty Black Bean and Corn Salad. Perfect as a side for any meal.
Wouldn’t you like an easy Black Bean and Corn Salad as a side for your next dinner?
We go crazy in Ontario during corn picking season, as it only comes once a year.
They served us a Black Bean and Corn salad medley at a recent dinner party with our main meal.
We had sausages cooked in the crockpot with sauerkraut draped over them and a side of Black Bean and Corn Salad.
Let me show you how she made this and why it’s an easy salad recipe for any time of year.
She had recently been to pick corn, so she made pretty cool air-fryer corn.
It was amazing to watch as she used a knife on the corn as it fell off the cob quickly.
As you can tell, some of these kitchen gadgets, such as the air fryer, are easy to use and affordable.
If you don’t have an air fryer, boil it on the stove-top, BBQ corn, or canned corn.
Luckily, I got the recipe from the dinner party host to share on the blog.
Adding Beans To Your Black Bean Corn Salad
Two popular ingredients in the Corn Salad are black beans and chickpeas.
If you’re not in a hurry, rehydrate dried black beans in the crockpot on low for a few hours.
You’ll also find that a big back of black beans for $8.00 is far less than $3.49 a can.
Despite that, the price is lower; how often do you eat black beans?
If you eat them every week, go for the dehydrated organic, gluten-free black beans for $8.00 on Amazon.
However, if you’re like us and always running around, you can buy a couple of cans to have in your pantry.
Rehydrating dry chickpeas is a straightforward procedure involving adding chickpeas to a crockpot or instant pop and filling it with water above it.
Let them cook on low for a few hours.
When I use chickpeas, I typically buy the dry vs the can and use the crockpot as they turn out perfectly.
On the other hand, if rehydrating is not your thing, you can buy chickpeas in the can at the grocery market.
Salad Ingredients
Full Printable Recipe Below
Ingredients To Make Black Bean and Corn Salad with Chickpeas
- 2 small cans of corn or 2 cobbs of corn from boiling, air fryer, or BBQ as long as you can make two cups of corn.
- 2 cups of cooked chickpeas
- 2 cups black beans
- 4 celery stalks washed and cut into small pieces
- 2 large carrots cleaned and sliced thin
- 1 red peppers cubed small
- 1 yellow pepper cubed small
- ! orange pepper cubed small
- 1 cup chopped fresh parsley
- Chopped spring onion
- 1 can of sliced black olives (optional)
- Added cherry tomatoes (optional)
- Crumbled feta cheese (optional)
Ingredients to make the dressing for salad
- 1 tablespoon lime juice
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 2 cloves of garlic minced
- 1 tsp salt
- 1 tsp ground pepper
Making The Black Bean Corn Salad with Chickpeas
- Whisk all of the vinaigrette ingredients in a small bowl until well combined, even a bit frothy.
- Set it aside with a lid or cling wrap and begin to make the salad.
- Have all the vegetables washed and peeled on your cutting board, ready to go.
- This is always the time-consuming part of making any salad with many vegetables.
- Chop the peppers into small squares and add them to the bowl
- Dice the spring onion and add it to the mixing bowl
- Include the chickpeas whole and hydrated along with the corn into the bowl
- Add the thinly sliced carrots along with chopped fresh parsley.
- Add the vinaigrette and gently stir once the vegetables are chopped and inside the bowl.
- The vinaigrette should cover the corn and bean salad.
- Key Note: If you plan to rehydrate black beans and chickpeas, the time for the recipe will change.
Recipe Notes
Alternatively, go for it if you want to add sliced black olives or feta cheese crumble.
They are both optional, and I’m a huge fan of feta or a goat cheese crumble on salads.
Do not refrigerate if dinner is ready to be eaten, as the oils will solidify.
Add cling wrap to the bowl, and once your main dish is ready, put the salad on the table.
You can make a simple salad with fresh, healthy ingredients any time of the year.
Black Bean And Corn Salad Medley
An absolutely colourful and healthy salad that can be made any time of the year. It's perfect for pot-lucks and picnics or a family dinner.
Ingredients
- Two small cans of corn or two cobbs of corn from boiling, air fryer, or BBQ as long as you can make two cups of corn.
- 2 cups of cooked chickpeas
- 2 cups black beans
- Four celery stalks were washed and cut into small pieces
- Two large carrots were cleaned and sliced thin
- One red pepper cubed small
- One yellow pepper cubed small
- One orange pepper cubed small
- 1 cup chopped fresh parsley
- 1 Chopped spring onion
- One can of sliced black olives (optional)
- Added cherry tomatoes (optional)
- Crumbled feta cheese (optional)
- FOR THE VINAIGRETTE:
- One tablespoon lime juice
- 1/2 cup extra virgin olive oil
- One tablespoon lemon juice
- Two cloves of garlic minced
- 1 tsp salt
- 1 tsp ground pepper
Instructions
- In a small bowl, whisk all of the vinaigrette ingredientsuntil well combined, even a bit frothy.
- Set it aside with a lid or cling wrap and begin to make thesalad.
- On your cutting board, have all the vegetables washed andpeeled, ready to go.
- This is always the time-consuming part of making any saladwith lots of vegetables.
- Chop the peppers into small squares and add them to the bowl
- Dice the spring onion and add it to the mixing bowl
- Include the chickpeas whole and hydrated along with the corn into the bowl
- Add the thinly sliced carrots along with chopped fresh parsley
- If you want to add sliced black olives or feta cheese crumble, you can addthem now.
- They are both optional, and I'm a huge fan of feta or a goat cheese crumble on salads.
- Once all of the vegetables are chopped and inside the bowl, add thevinaigrette and gently stir.
- The vinaigrette should cover the corn and bean salad.
Notes
If you want to add sliced black olives or feta cheese crumble, go for it.
They are both optional, and I'm a huge fan of feta or a goat cheese crumble on salads.
Do not refrigerate if dinner is ready to be eaten, as the oils will
solidify.
Add cling wrap to the bowl and once your main dish is ready, put the salad
on the table.
Key Note: If you plan to use black beans and chickpeas that you need to rehydrate the time for this recipe will change.
A simple salad made with fresh, healthy ingredients you can make any time of the year.
Discussion: What other vegetables or toppings could we use for this salad?
Please leave me your ideas or suggestions in the comment section below.
Mr.CBB
Other Chickpea Recipes To Check On CBB
Find many recipes in the Canadian Budget Binder by clicking the recipe index tab.
