gluten-free vegetables and salad

Corn & Black Bean Salad with Smoky Honey-Lime Dressing

18 comments
 
Fresh corn on the cob has always been one of my favorite things and it’s one ingredient I don’t make time for nearly enough. I use canned or frozen corn as quick substitutions in lots of our family favorite recipes. Truthfully, no one seems to mind the shortcut, and the dishes typically turn out just fine and tasty. But, there’s just something so satisfying about using fresh produce instead the easy alternatives every time I get the chance.
 
 
So, for the first time in way too long, I picked up several ears of fresh corn a couple of weeks ago. It just sounded so good and it looked so pretty in it’s big bin at the store. We grilled some of it the same day I brought it home, and boy, was that a serious treat! I was happy to see that the kids ate it so well, but who could blame them? After all, grilled corn on the cob is seriously delicious with a good smear of butter and a light sprinkle of salt and pepper. We have all been enjoying it being on our dinner plates so often this month.

 

Corn on the cob and all of it’s golden, yellow glory is pretty much the perfect summertime side dish, if you ask me!

 
 
I had about four large ears of corn left, and I decided to make fresh corn salad to use them up. I’ve seen all kind of corn salad recipes shared on social media lately and most them have been bathing in luscious-looking, tempting creamy sauces and dressings.However, I couldn’t stop thinking about pairing the rest of my fresh corn up with hearty black beans and dressing it with a smoky, cumin-infused honey-lime dressing. So I did just that!
 
 
The smoky honey-lime dressing turned out to be a big hit and it compliments the flavors of this earthy salad perfectly. This has become one of our favorite side dishes in the last few weeks and I know I’ll be making lots more of it before summer’s over.This corn and black bean salad is light yet satisfying and with all of it’s bright colors, it’s pretty easy on the eyes too!

Corn & Black Bean Salad with Smoky Honey-Lime Dressing

Recipe by Marcelle at A Little Fish in the Kitchen
Servings

6-8

servings
Prep time

30

minutes
Cooking time

15

minutes

Ingredients

  • 4 large ears of fresh, sweet corn, husks and silk removed

  • 1 can (15 oz) black bean, rinsed and drained

  • 1 small green bell pepper, seeded and finely chopped

  • 1 cup cherry tomatoes, rinsed, sliced or halved

  • 1 large stalk celery, finely chopped

  • 4 pieces bacon, crispy cooked and crumbled into bit (reserve at least 2 tablespoons drippings)

  • 2 tablespoons reserved bacon drippings or another light cooking oil

  • 2-3 tablespoons fresh cilantro, or Italian parsley, coarsely chopped

  • 1 small avocado (optional)

  • 3/4 cup Mexican cotija cheese (optional)

  • Extra teaspoon chopped fresh herbs for garnish

  • Smoky-Honey Lime Dressing
  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons lime juice

  • 2 tablespoon honey

  • 1/8 teaspoon ground cumin

  • dash or two of both salt and pepper (to taste)

Directions

  • Make the smokey honey-lime dressing first. Combine all the dressing ingredients on the list in a small bowl. Stir, cover and set aside.
  • Rinse and clean corn cobs and pat dry with paper towels. Over a large bowl, carefully use a sharp knife to remove the corn kernels from the cob. Discard the corn cobs.
  • Heat one tablespoon of the reserved bacon drippings or another light cooking oil in a large skillet. Add the fresh corn kernels and cook until just tender (about 2-3 minutes). Remove the pan from the heat and transfer corn kernel back to a large bowl. Allow to cool for about 15 minutes.
  • Add the bean, chopped veggies and chopped jalapeno to the corn and mix well. Fold in the chopped cilantro and bacon bits.
  • Just before serving, peel, pit and chop the avocado. Gently fold the avocado and crumbled cotija cheese into the salad. Give smokey honey-lime dressing a quick stir and pour evenly over the salad. Toss lightly with spoons to coat.
  • Garnish with extra chopped herbs and serve immediately. Enjoy!

Notes

  • Two cans (15 oz) of sweet corn kernels (drained), or 4 cups frozen corn kernels, thawed can be substituted for fresh corn, if preferred
  • If using avocado and cheese in this recipe, be sure to add those ingredients just before serving for best results.
  • from A Little Fish in the Kitchen at https://www.littlefishinthekitchen.com. Please contact the author for permission to republish.

18 Comments

  1. Definitely my kind of everyday salad..the shrimp looks very juicy and tender too.

  2. I always tell myself that frozen corn is almost as good as fresh, and it's true. But it isn't AS good, is it? 🙂 This looks terrific — thanks.

  3. something much like this is my go-to summer picnic contribution! i could seriously eat it with every meal. 🙂

  4. Oh, boy, does this look spectacular! I love fresh corn and summer corn salads are the best!!!

  5. Love all the different colours, flavours and textures in this and the dressing sounds so good.

  6. Corn is definitely one of my favorite things this time of year. I can't get over how delicious this salad sounds! That vinaigrette I'm pretty sure I could eat with a spoon 🙂 Have a great weekend, Marcelle!

  7. Hi Marcelle, thinking about you and your family this morning as we just watched the news, looks like some pretty rough weather. Sending hugs your way….

    Love this salad, summer corn is the best!

  8. What a wonderful, perfect seasonal recipe! I love it. Like you, fresh corn is one of my favorite things – Mark's, too – but he won't let me use frozen corn! I have to sneak it into the house if I want it… 🙂

  9. I love salads like this. I think we all have our own versions and yours sounds great! Hope you are staying dry. We have family in Galveston!

  10. Thank you so much, Cheri! It's been devastating for three coastal towns we visit often and truly love. Still waiting for the rain to stop here. Truly unbelievable events.

  11. Hi there Abbe, thank you! Won't be sad when Harvey finally evaporates… that's for sure.

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