Black Bean, Corn, and Salsa Salad

Black Bean, Corn, and Salsa Salad

by

Black Bean, Corn, and Salsa Salad

Tasty, delicious, tasty! Twice in the last month, I have included this in my meal prep. The flavours are amazing, and I adore how simple the preparation is.

This Black Bean and Corn Salsa Salad is full of fresh, crisp, flavorful ingredients! Serve this salad as a side dish with your favorite protein or as a salsa with tortilla chips.

Frequently Asked Questions

Can I Make the Salad Ahead of Time?

Yes. This salad can be made the night before serving and holds up great. It can be served cold or at room temperature, which makes it a great option to bring to barbecues, potlucks and other get togethers.

What Can I Use Instead of Honey So the Salad is Vegan?

I suggest substituting the honey with maple syrup. If that isn’t an option for you agave would also work.

How Long Will the Salad Keep?

The salad keeps for 3-4 days in the refrigerator. The longer it sits the more liquid will be released from the tomatoes and cucumbers, but it still tastes great.

Is the Salad Spicy?

This all depends on the jalapeño you end up with. Some are spicy and others are as mild as a bell pepper. If you are sensitive to spice just omit the jalapeño. Some people find poblano or Anaheim chiles to be mildly spicy, although I’ve never encountered this. If you’re concerned, use a green or red bell pepper.

INGREDIENTS

  1. 1 cup Farro
  2. ½ veggie stock cube (optional)
  3. 1.5 cup corn (fresh, frozen or canned)
  4. 15 oz black beans (cooked)
  5. 1/3 cup green onions, chopped (optional)
  6. 1/3 cup cilantro, finely chopped (optional)
  7. ¾ cup chunky salsa
  8. ¼ teaspoon salt (optional)

INSTRUCTIONS

Cook the Rice

  1. Cook the rice according to the package directions. If desired, substitute low sodium veggie broth instead of water while steaming or add 1/2 of a veggie stock cube to the while you bring the water to a boil

  2. If you are using a rice cooker or Instapot follow directions for your specific device on how to cook the rice.

Prep the Veggies

  1. While the rice cooks, chop the green onions, and cilantro and set aside.

  2. Microwave the corn for 1 – 2 minutes. Drain off any excess liquid.

  3. Rinse the black beans under warm water if you are using canned black beans

  4. Mix all the veggies in a bowl. Add the salsa.

    Allow the rice to cool slightly then gently add to the bowl with the veggies.

Mix until well combines

  1. Taste and add more salt and pepper as needed.
  2. Serve and enjoy!

Recipe Adapted From:Nikki vagan’s black bean.

Leave a Comment