Thai Black Bean Corn Salad
Bursting with vibrant colors, bold flavors, and a delightful crunch, this Thai Black Bean Corn Salad is the perfect fusion of freshness and zing. Packed with protein-rich black beans, sweet corn, crisp red bell pepper, and refreshing cucumber, this salad brings together a medley of textures and tastes in every bite. Tossed in a zesty Thai-inspired dressing made with lime juice, soy sauce, sesame oil, honey, fresh ginger, and a touch of garlic, it’s a flavor explosion that’s further elevated by the optional kick of finely chopped Thai red chili. The final flourish? Chopped roasted peanuts for a satisfying crunch and fresh cilantro for an herby brightness. Deliciously versatile, this quick and easy 20-minute recipe is ideal as a light lunch, a colorful side dish, or a vibrant addition to your next barbecue or potluck. Healthy, gluten-free, and totally irresistible, this salad is guaranteed to become a go-to favorite!
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Recipe Information
Ingredients
- 400 grams black beans
- 300 grams corn kernels (fresh, canned, or frozen)
- 1 medium red bell pepper
- 1 medium carrot
- 1 medium cucumber
- 1 small red onion
- 30 grams fresh cilantro
- 50 grams roasted peanuts
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon fresh ginger (grated)
- 1 small garlic clove (minced)
- 1 small Thai red chili (optional, finely chopped)
Instructions
1. If using fresh corn, cook the corn in boiling water for 5 minutes until tender. Drain and allow to cool. If using canned or frozen corn, simply drain or thaw as needed.
2. Rinse and drain the black beans thoroughly and transfer them to a large mixing bowl.
3. Dice the red bell pepper, cucumber, and red onion into small, bite-sized pieces. Shred the carrot using a grater or julienne slicer.
4. Finely chop the fresh cilantro and add it to the bowl along with the diced vegetables, black beans, and cooked or thawed corn.
5. Prepare the dressing by whisking together lime juice, soy sauce, sesame oil, honey or maple syrup, grated ginger, minced garlic, and finely chopped Thai red chili (if using) in a small bowl.
6. Pour the dressing over the salad and toss everything together until well-coated.
7. Roughly chop the roasted peanuts and sprinkle them over the salad for added crunch and flavor.
8. Serve immediately or chill in the refrigerator for 30 minutes to enhance the flavors. Enjoy!
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 659 mg | 29% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 12.5 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 591 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
