Southwest Black Bean and Corn Salad

This Southwest Black Bean and Corn Salad is a creamy, flavor-packed twist on traditional salsa—bright, satisfying, and perfect for summer gatherings. Sweet corn and hearty black beans mingle with colorful bell peppers, jalapeño, and fresh herbs, all tossed in a tangy, spiced dressing made with sour cream and a hint of chili and cumin. Serve it as a dip with tortilla chips, spoon it alongside grilled meats or tacos, or enjoy it as a refreshing side dish. It’s as versatile as it is delicious.

INGREDIENTS:

1 1/2 cups fresh corn kernels (from about 2–3 ears)
1 tablespoon olive oil
1 (15-ounce) can black beans, drained and rinsed
1 cup minced red bell pepper
3/4 cup minced green bell pepper
1 tablespoon minced jalapeño pepper (optional)
1/2 cup minced red onion
1 tablespoon minced fresh parsley
1 tablespoon minced cilantro
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper

METHOD:

Heat olive oil in a medium skillet over medium-high heat. Add the corn kernels and sauté for 4–5 minutes, stirring occasionally, until lightly golden and fragrant. Remove from heat and let cool completely.

In a large mixing bowl, add the black beans, red and green bell peppers, jalapeño (if using), red onion, parsley, and cilantro. Add the cooled corn and toss gently to combine.

In a small bowl, whisk together the sour cream, mayonnaise, red wine vinegar, cumin, chili powder, salt, garlic powder, and black pepper until smooth and creamy.

Pour the dressing over the vegetable mixture and toss gently until everything is evenly coated. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.

Serve chilled with tortilla chips, as a topping for tacos or grilled chicken, or as a hearty side salad for summer meals.

CHEF’S NOTES: