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–+ servings

Southwest Summer Corn Salad

Tossed in a vibrant and tangy dressing, fresh corn, bell pepper, red onion and black beans shine in this delicious Southwest Summer Corn Salad.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Party, Potluck, Salad, Sides
Cuisine: American, Mexican
Calories: 273
Ingredients Method Nutrition

Ingredients
  

Salad
  • 3 cups corn 3 medium ears fresh corn
  • 1 red bell pepper seeded and cut into bite sized pieces
  • 1 can black beans about 15 ounces, drained and rinsed
  • 1/4 cup red onion chopped
  • 1 medium Jalapeño seeded and chopped
  • 1 bunch fresh cilantro about 1/3 cup, chopped, divided
Dressing
  • 2 medium limes juiced, about 1/4 cup
  • 1 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp smoked paprika
  • 3/4 tsp kosher salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp cumin
  • 2 tbsp fresh cilantro
Extras
  • 1 medium avocado peeled and sliced, for serving if desired

Method
 

  1. Wash and chop all salad ingredients. Shuck the corn and cut off the kernels. Add to a large bowl. If using frozen corn, thaw first.
  2. Add bell pepper, beans, onion, jalapeno and 1/4 cup of fresh chopped cilantro to the bowl.
  3. In a separate small bowl, make the dressing by combining lime juice, apple cider vinegar, olive oil, honey, paprika, kosher salt, pepper, garlic powder, cumin, and chopped cilantro. Whisk together until well blended.
  4. Pour the dressing over the salad and toss until well coated. Serve immediately with sliced avocado if desired. Refrigerate any leftovers and stir before serving. Enjoy!

Nutrition

Calories: 273kcalCarbohydrates: 37gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 339mgPotassium: 582mgFiber: 9gSugar: 8gVitamin A: 1194IUVitamin C: 41mgCalcium: 33mgIron: 2mg

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