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Warm Salad of Sweetcorn, Red Pepper, Black Beans and Coriander with Chilli and Lime

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Bursting with flavour, texture, nutrients and colour, this Warm Mexican Sweetcorn and Black Bean Salad makes a wonderful accompaniment to Mexican food, as well as a fabulous side for barbecues or buffets.

This warm salad ticks just about every box you need for a complete meal in one dish, a side or a packed lunch the following day. Scatter over some cotija or feta cheese and, quite frankly, supper sorted. Beloved by everyone in this house, regardless of carnivorous as well as vegetarian diets, this salad is on rotation all year round, but particularly in the summer.

How to make Warm Salad of Sweetcorn, Red Pepper, Black Beans and Coriander with Chilli and Lime

Collect all your ingredients together:

For the salad –

  • olive oil
  • kernels cut from ears of sweetcorn
  • red onion, peeled and finely chopped
  • red pepper, stem and seeds removed, finely chopped
  • cloves of garlic, peeled and crushed
  • chilli flakes
  • black beans, drained and rinsed
  • dressing (recipe below)
  • fresh coriander
  • fine salt
  • freshly ground black pepper

The dressing

  • olive oil
  • lime juice
  • runny honey
  • fine salt
  • freshly ground black pepper

Goes well with

  • fajitas
  • guacamole
  • salsa
  • sour cream
  • flatbread/wraps

How to make this delicious salad:

  1. Shuck the sweetcorn, if necessary, and then slice off the kernels. The easiest way to do this is to place a small ramekin dish, upside down, in a larger bowl. Sit the end of the sweetcorn cob on the ramekin, and slice off the kernels. Take a spoon and drag this down the cob to remove any extra flavours and nutrients.
  2. Peel and finely chop the onion.
  3. Remove the stem and seeds from the red pepper and finely chop.
  4. Heat the oil in a frying pan, wok or casserole dish over a moderate heat and add the sweetcorn kernels. Cook for 5 minutes until softened.
  5. Add the onion and red pepper and continue to cook for a further 5 minutes.
  6. Now throw in the peeled and crushed garlic and chilli flakes. Cook for around a minute, until aromatic.
  7. Drain and rinse the black beans and add to the sweetcorn mix with the fresh coriander. Stir well to mix.
  8. Stir in the dressing to taste, and leave to develop the flavours.

The dressing

  • Simply put all the dressing ingredients into a jug or jam jar, screw the lid on tightly and shake well. Alternatively mix vigorously with a spoon.

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Warm Salad of Sweetcorn, Red Pepper, Black Beans and Coriander with Chilli and Lime

Course light lunch, light supper, Side Dish
Keyword black beans, red pepper, sweetcorn, warm salad
Prep Time 15 minutes
Servings 4
Author Susan

Ingredients

For the salad –

  • 1 tablespoon olive oil
  • kernels cut from 4 ears of sweetcorn
  • 1 red onion, peeled and finely chopped
  • 1 red pepper, stem and seeds removed, finely chopped
  • 4 cloves of garlic, peeled and crushed
  • 1/4 teaspoon chilli flakes
  • 1 tin black beans, drained and rinsed
  • 1½ tablespoons dressing (recipe below)
  • 10g chopped coriander
  • ¼ teaspoon fine salt
  • ¼ teaspoon freshly ground black pepper

The dressing –

  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 2 teaspoons runny honey
  • ⅛ teaspoon fine salt
  • freshly ground black pepper

Goes well with:

  • fajitas
  • guacamole
  • salsa
  • sour cream
  • wraps

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. First make the salad: shuck the sweetcorn, if necessary, and then slice off the kernels. The easiest way to do this is to place a small ramekin dish, upside down, in a larger bowl. Sit the end of the sweetcorn cob on the ramekin, and slice off the kernels. Take a spoon and drag this down the cob to remove any extra flavours and nutrients.

  3. Peel and finely chop the onion.

  4. Remove the stem and seeds from the red pepper and finely chop.

  5. Heat the oil in a frying pan, wok or casserole dish, over a moderate heat and add the sweetcorn kernels. Cook for 5 minutes until softened.

  6. Add the onion and red pepper and continue to cook for a further 5 minutes.

  7. Now throw in the peeled and crushed garlic and chilli flakes. Cook for around a minute, until aromatic.

  8. Drain and rinse the black beans and add to the sweetcorn mix with the fresh coriander. Stir well to mix.

  9. Stir in the dressing to taste, and leave to develop the flavours.

  10. Make the dressing: simply put all the dressing ingredients into a jug or jam jar, screw the lid on tightly and shake well. Alternatively mix vigorously with a spoon.

  11. Delicious as a meal in its own right but goes well as a side with: fajitas, guacamole, salsa, sour cream, wraps

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and knife
  • frying pan/casserole dish/wok
  • sieve to drain the beans
  • bowl and ramekin to prepare the sweetcorn
  • jam jar and lid or small bowl/jug

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