My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Easy Mexican Street Corn Salad recipe with black beans. It’s a perfect summer side dish recipe!
Summer days are here which means that we’re making all them summer dishes! NOTHING screams summer more than the good ol’ corn. #amiright?
Random fact: the United States is the largest producer of corn in the world. That’s why we’ve got corn engrained into so many dishes. It’s like a staple, you know? (I know we’re technically making a Mexican dish, but I’m actually not entirely sure if it’s American-Mexican or truly authentic, my guess that it’s more American 😉)
This Mexican Street Corn Salad comes together very quickly. Most of the cooking time is in the oven (my fave!) because it isn’t an active type of cooking. Which means I can multi-task!
First, wrap each ear of corn in aluminum foil. We’ll be steaming this corn in the oven. It’ll take about 30 minutes. ALERT: if you’ve never cut kernels off the corn before, read on!
How to cut kernels off the corn: take a cutting board and stand the corn tall by holding it with one hand. Use a sharp knife to slice down along the cob. And viola!
Ok, on to the next step. Red Bell Pepper. Roast it in aluminum foil just like the corn. Let it cool and then chop it up.
Last, step -> mix everything! Add all the veggies and then 1/4 cup of vegan mayo. Season with salt and pepper. Taste and adjust the seasoning to your liking.
This Mexican Street Corn Salad is great as a summer side to dishes like Lentil Burger and Pinto Bean Sloppy Joes.
It’s a great summer dish to bring to a potluck and summer cookout parties. It comes together in 40 minutes, but 30 of them are hands-off because it’s just veggies baking in the oven!
Kk, let’s get cooking!
Easy Mexican Street Corn Salad recipe with black beans. It’s a perfect summer side dish recipe!
- 6 ears of corn
- 1 red bell pepper
- 1 16- ounce can black beans (approx. 1.5 cups)
- 2 garlic cloves, minced
- juice of 1 lime
- ½ cup cilantro, chopped
- ¼ cup vegan mayonnaise
- 1/2 tsp sea salt
- 1/8 tsp black pepper
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Preheat oven to 400 F / 200 C.
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Wrap each ear of corn and the red bell pepper in aluminum foil. Bake in the oven for 30 minutes. Once the corn is done baking, let it cool for 5 minutes before unwrapping it from the foil. Cool for another 5 minutes after unwrapping the foil.
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To cut the kernels off the corn, take a cutting board and stand the corn tall by holding it with one hand. Use a sharp knife to slice down along the cob.
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Slice the red bell pepper into small squares.
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In a big bowl, combine all ingredients and gently mix with a spatula or a large spoon. Put in the fridge for a little bit, this salad is served best chilled.
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Store in an air-tight container in the fridge for up to 3 days.
Nutrition Information: Calories: 128 Fat: 2.7 g Saturated fat: 0.2 g Carbohydrates: 24.1 g Dietary Fiber: 4.8 g Sugar: 2.4 g Sodium: 254 mg Protein: 5 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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