Black Bean and Corn Salad [20 minute side dish!]

You guys, I have really good news. This salad is SO quick and SO easy to make, it’s a perfect side dish for your wine dinner. And all of those bright, beauteous colors will make your table totally gorgeous, so of course you should make this. Not to mention, deliciosoooo!

So we had my parents over for dinner, and naturally wanted to make them something super yummy, and we went with a no brainer: these slow cooker barbacoa beef tostadas. Now, I know I’ve talked ad nauseam about my fear of running out of sauce, condiments, etc. [I know, you’d think I had some traumatic experience as a child where I didn’t have ketchup for a hot dog that shaped my bizarre habits. But I didn’t…]

So I also have a fear of not serving enough food. Yes, I’m a total weirdo. But honestly, without fail, this always results in me making way too much food. As in, two appetizers, dinner, an abundance of side dishes, dessert…. oh, and very full dinner guests.

Now of course, when I entertain, I always try to make recipes that free me up to entertain. And drink wine [because, well, #priorities]. And not only is the barbacoa beef ah-mazingly delicious, but because it’s a slow cooker recipe, I can do exactly that. And this side dish was no exception – it’s seriously the easiest thing ever. I mean, you literally don’t have to cook anything [okay, the corn. But c’mon folks, do you have a microwave? ‘Cause that doesn’t count as cooking. Good try.] so you can’t even mess this up. So yep, no brainers all around!

Print Recipe

Black Bean and Corn Salad [20 minute side dish!]

This crunchy, smoky black bean and corn salad is a quick and easy side dish for any night of the week!

Prep Time

20 minutes

Servings

people

Ingredients

• 2 cans black beans rinsed and drained
• 1 ear corn cooked, kernels cut off the cob
• 1 red bell pepper chopped
• 1/2 red onion chopped
• 2 green onions chopped
• 1 jalapeno pepper minced
• 2 tablespoons cilantro chopped
• 2 teaspoons olive oil
• juice of one lime
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1 teaspoon pepper

Prep Time 20 minutes Servings people Ingredients 2 cans black beans rinsed and drained 1 ear corn cooked, kernels cut off the cob 1 red bell pepper chopped 1/2 red onion chopped 2 green onions chopped 1 jalapeno pepper minced 2 tablespoons cilantro chopped 2 teaspoons olive oil juice of one lime 1 tablespoon ground cumin 1 tablespoon smoked paprika 2 teaspoons garlic powder 2 teaspoons salt 1 teaspoon pepper

Instructions

1. In a large bowl, combine the black beans, corn, bell pepper, red onion, green onion, jalapeno pepper, and cilantro.
2. To the salad, add the olive oil, lime juice, ground cumin, smoked paprika, garlic powder, salt, and pepper. Mix well, and refrigerate until ready to serve. Eat up!

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