The Flourishing Abode

The Unexpected Power of Black Bean and Corn Salad When You Need a Reset

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Anjali Arora

Anjali Arora

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Salads

I’ve started keeping a jar of leftover cooked black beans and a bag of frozen corn in the fridge just for moments like this. Weird idea maybe, but lately I realized I crave something crunchy, juicy, and tangy after a long day, something that helps me forget about whatever chaos is happening outside the door.

This salad isn’t fancy. It’s about the simple thrill of biting into ripe corn, the pop of black beans, and the sharp zip of lime juice. No cooked chicken, no complicated dressing—just ingredients that come together fast and make you feel lighter. Right now, it’s a little rebellion against heavy, oven-based summer meals that leave you fried and craving fresh.

Why I Love This Recipe (And You Will Too)

  • It’s perfect for when you’re tired and want something straightforward but satisfying.
  • The bright crunch of fresh herbs wakes up every bite.
  • I’d happily eat it for breakfast, lunch, or as a side—no shame.
  • It reminds me to keep things simple, especially when life feels hectic.
  • There’s a kind of clean, cool satisfaction in knowing I whipped this up with pantry staples.

Honestly, I think it’s one of those recipes you don’t realize you needed until you taste it. And somehow, it sneaks into your regular rotation. Like, just a little reminder that sometimes, fresh and easy wins the day.

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Black Bean and Corn Salad

This salad features a mix of cooked black beans and frozen corn combined with fresh herbs and lime juice, resulting in a crunchy, juicy, and tangy dish. It is assembled quickly with minimal cooking, showcasing vibrant textures and bright flavors, suitable for a light meal or side.
Prep Time 10 minutes
Total Time 10 minutes
Course Main Course
Cuisine American
Servings 4
Calories 120 kcal

Equipment

  • Mixing bowl
  • Cutting board
  • Knife
  • Lime Juicer or Reamer
  • Measuring spoons

Ingredients
  

  • 1 cup cooked black beans drained and rinsed
  • 1 cup frozen corn thawed
  • 1/4 cup fresh cilantro chopped
  • 1 lime lime juiced
  • 1 small red onion finely chopped
  • to taste salt and black pepper

Instructions
 

  • Rinse and drain the cooked black beans, then transfer them to a large mixing bowl.
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  • Add the thawed frozen corn to the beans, distributing evenly throughout the bowl.
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  • Chop the fresh cilantro finely and sprinkle it over the bean and corn mixture for fresh, herbal brightness.
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  • Squeeze the juice of a lime directly into the bowl, aiming to coat all the ingredients evenly; this adds tang and freshness.
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  • Finely chop the red onion, then add it to the bowl to bring crunch and a sharp flavor.
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  • Season the mixture with salt and black pepper to taste, stirring everything together thoroughly to meld the flavors.
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  • Adjust the seasoning if needed, adding a pinch more salt or lime juice for balance.
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  • Serve immediately for a crisp texture, or chill in the refrigerator for 20 minutes if you prefer a cooler, more melded flavor.
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Maybe I’ll add a dash of hot sauce next time. Or avocado. Or both. That’s the beauty of this salad. It’s endlessly adaptable. Just like how life throws curveballs, there’s comfort in knowing a bowl of this can be on your table in minutes. Sometimes, that’s enough.

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