Spicy Corn and Black Bean Salad . . . the Perfect Side for Tailgating!

My son Nick called me from his new apartment in Tampa this week because he was looking for a great side dish for his very first dinner party.

He originally wanted to make the stuffed poblanos that he and I made a couple of months ago.

Unfortunately, he bought jalapeños instead of poblanos . . .

So, spur of the moment when he called on Saturday, I walked him through how to make a super easy  corn and black bean salad that he could spice up with a few of those jalapeños!

He called me back later that night to let me know that the side was a huge success . .  . so I decided to share my recipe with you, too!

My hubby and I ate our corn and black bean salad on lovely Bibb lettuce from Spring Lake Family Farms, accompanied by  Gardein Chipotle Lime Crispy Fingers and a little dab of Newman’s Own Peach Salsa.  It was a super easy, filling weeknight meal that was on the table very quickly.

But then I got to thinking . . .

Hey, this is the season for football games, outdoor concerts,  marching band competitions . . .

So, here are some good reasons to bring my salad to your next tailgate:

• The Corn and Black Bean Salad can be as mild or as spicy as you like.
• It’s vegan and gluten-free, so just about anyone can eat it.
• It’s loaded with high fiber veggies and black beans.
• You can put it together in 30 minutes, and it can chill on the way to wherever you’re going.
• I guarantee that people will be asking you for the recipe.

So, instead of trotting out the same old predictable pasta salad, slaw, or potato salad . . . why not make a colorful, healthy, and interesting side for your next tailgating party?

Please let me know if it’s a hit with your friends!

Nancy Olah

Spicy Corn and Black Bean Salad . . . the Perfect Side for Tailgating!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 to 10 people

Course: Easy Weeknight Meals

Cuisine: Southwestern

Ingredients Method Notes

Ingredients

  

• 1 tablespoon extra virgin olive oil
• 1 medium red onion minced
• 2 cloves garlic minced or pressed
• 2 jalapeños seeded and minced (use gloves!) - or if you want to walk on the milder side, use 1 poblano pepper, seeded and minced I(no gloves necessary!)
• 4-5 organic lunchbox mini sweet peppers red, orange, and yellow, seeded and minced
• 1 teaspoon cumin seeds or 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper optional
• 3 ears sweet corn
• 1 15- ounce can organic black beans drained and rinsed
• 1 cup organic red and yellow cherry or grape tomatoes halved or quartered (depending on their size)
• 1 lime or lemon, zested and juiced
• 1-2 teaspoons Chipotle-flavored olive oil optional - use extra virgin olive oil if you want it less spicy
• Sea salt and freshly ground black pepper
• 3-4 tablespoons chopped fresh cilantro
• 1 tablespoon chopped parsley

Method

 

1. Heat a large skillet. Add the olive oil, and sauté the onions for 6-7 minutes over low heat. Add the garlic, jalapeños, sweet peppers, cumin, and optional cayenne, and sauté for 4-5 minutes over medium heat. Set aside.
2. While you're sautéing, microwave the corn (in the husk). Use fresh vegetable setting on your microwave if you have one - if not, microwave on high for 7-8 minutes.
3. When corn is cool enough to handle, remove the husk and silk, and rinse the ears. Cut the kernels off the corn into a large bowl.
4. Add the onion/jalapeño mixture to the corn, along with the drained black beans, chopped tomatoes, lime zest and juice, the optional Chipotle-flavored olive oil (if you want your salad to be spicy - or use regular olive oil if you want it less spicy), sea salt, black pepper, cilantro, and parsley.
5. Mix well, cover the bowl with plastic wrap and chill for at least an hour. Put into a prettier bowl for serving your guests!
6. Serves 4-10 depending on what else you are serving.

Notes

© 2017 Nancy Olah
All Rights Reserved.