Easy Mexican Street Corn Salad recipe with black beans. It’s a perfect summer side dish recipe!
Course:
Salad, Side Dish
Cuisine:
Mexican
Keyword:
corn, salad
Servings: 8
Calories: 128kcal
Author: Simple Fit Vegan
Ingredients
6ears of corn
1red bell pepper
1 16-ouncecan black beans(approx. 1.5 cups)
2garlic cloves,minced
juice of 1 lime
½cupcilantro,chopped
¼cupvegan mayonnaise
1/2tspsea salt
1/8tspblack pepper
Instructions
Preheat oven to 400 F / 200 C.
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.
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.
Slice the red bell pepper into small squares.
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.
Store in an air-tight container in the fridge for up to 3 days.
Recipe Notes
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