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Bowl of summer corn salad with shallot, knife, measuring spoons and poblano in the background.

Easy Summer Corn Salad

Delicious, easy corn salad with flavorful spices.
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Course: Appetizer, Side Dish
Cuisine: American
Keyword: black beans, corn salad, easy, poblano, shallot
Prep Time: 25 minutes
Servings: 8
Author: Candace Bourzac

Ingredients

  • 15 oz corn, canned or frozen
  • 15 oz black beans, canned
  • 1 avocado
  • 12 grape tomatoes
  • 1/2 poblano pepper
  • 1 shallot
  • 1/2 cup cilantro, rough chopped
  • 1/4 cup olive oil
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp paprika
  • 1/2 tsp chili powder

Instructions

  • Add the corn and black beans to a large bowl
  • Chop the avocado, tomatoes, shallot, poblano, and cilantro. Add them to the bowl of corn and black beans.
  • Add the 1/4 cup of olive oil. Stir to combine.
  • Add the spices (1 tsp cumin, 1/2 tsp cinnamon, 1/2 tsp paprika, 1/2 tsp chili powder) to the bowl. Stir to combine
  • Let stand in the fridge for at least one our prior to serving so the flavors develop.
  • Enjoy!