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Black Bean and Corn Salad with Mild Taco Dust
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Black Bean and Corn Salad with Mild Taco Dust

Serves
6
Prep
20 mins
Cook
No cooking
Black bean and corn salad brings canned beans, sweet corn and crisp pepper together with lime and Mild Taco Dust. Drain well for a bright, scoopable side.

Make it with Mild Taco Desert Dust. Start with the amount listed, then taste before adding more.

Ingredients

  • 2 cans (15 ounces / 425 g each) black beans, drained and rinsed
  • 1 can (15 ounces / 425 g) sweet corn, drained
  • 1 red bell pepper (150 g), finely diced
  • 1/4 cup (40 g) finely diced red onion
  • 3 tablespoons (45 ml) fresh lime juice
  • 2 tablespoons (30 ml) olive oil
  • 1 1/2 level teaspoons (7.5 ml) Mild Taco Desert Dust
  • 2 tablespoons chopped fresh cilantro

Directions

  1. Drain thoroughly. Rinse the beans in a colander and drain until no longer dripping. Drain the canned corn separately. Shake off excess water so the dressing can cling rather than pool.
  2. Cut the vegetables. Remove the pepper stem, seeds and white ribs, then dice the flesh small. Finely dice the onion and chop the cilantro. Keep the pieces small enough to scoop with a spoon.
  3. Whisk the dressing. In a large serving bowl, whisk lime juice, olive oil and Mild Taco Dust. Taste a drop before adding any extra seasoning; the canned ingredients will contribute their own salt.
  4. Fold and chill. Add beans, corn, pepper, onion and cilantro. Fold gently so the beans remain mostly whole. Cover and refrigerate for 15 minutes to let the dressing settle into the vegetables.
  5. Taste and serve. Stir once from the bottom, taste and add a little more lime if needed. Serve chilled or cool as a side. Use a slotted spoon if adding to tortillas, and keep the remaining bowl refrigerated.

Yield: 6 side servings. Prep timing: 20 mins + 15 mins chilling.

Desert Dust Mild Taco Seasoning 6 Pack

The Dust In This Recipe

Mild Taco Seasoning

$19.99

Make it with Mild Taco Desert Dust. Start with the amount listed, then taste before adding more.
  • Mild HeatFull taco flavor without a big hit of heat.
  • Organic SpicesGuajillo, cumin, onion, garlic and other spices build the savory profile.
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RECIPE TIPS & FAQS

CAN I USE FROZEN CORN?

Yes, but cook it according to its package directions first, then cool promptly and drain before mixing. Do not assume frozen corn is ready to eat straight from the bag.

CAN I USE FRESH CORN?

Use about 1 1/2 cups cooked kernels cut from the cob and cooled promptly. Grilled corn gives a different smoky flavor; remove any heavily blackened kernels.

IS THIS THE SAME AS BLACK BEAN SALSA?

This is a chunky bean-and-corn side salad. Dice the pepper and onion particularly small and serve with chips if you prefer a scoopable salsa-style presentation; it does not need a separate recipe.

CAN I ADD AVOCADO?

Yes, fold diced avocado into the portion you are serving just before eating. It softens and browns during storage, so leave it out of the main make-ahead bowl.

HOW FAR AHEAD CAN I MAKE IT?

A day ahead works well. Keep it covered and refrigerated, then stir and taste before serving. The pepper gradually softens, so it is crispest during the first day.

WHY IS THERE DRESSING AT THE BOTTOM?

Beans and vegetables carry moisture even after draining. Drain them thoroughly and fold the salad just before serving. A slotted spoon keeps excess dressing out of tacos.

HOW DO I STORE IT SAFELY?

Refrigerate covered at 40°F (4°C) or colder within two hours, or one hour above 90°F (32°C). Use within 3–4 days. For an outdoor meal, serve a small bowl over ice and replenish from the refrigerator.

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