I participated in an Influencer Activation on behalf of Influence Central for Sunshine Sweet Corn from Florida. I received a promotional item to thank me for my participation.

Sweet Corn Black Bean Salad is the perfect side dish to bring to your next BBQ, picnic or get together this summer.  The sweet corn pairs with black beans, fresh vegetables and avocado and is topped with a light cilantro dressing.  Use this as a salad, dip for chips or topping on grilled chicken or burgers.

When we go to summer get togethers, BBQs and picnics I love to bring a side dish to share.

My go-tos are pasta salads or corn salads.  

They are versatile, easy to make and travel nicely when you need to drive a distance.

 Today’s Sweet Corn Black Bean Salad is simple to put together, packed with summer flavors and is versatile.

You can use this as a salad, salsa with chips or even a topping to grilled chicken or burgers.

The weather lately inspired me to make this Sweet Corn Black Bean Salad.  

Last week it was close to 80 degrees in Cleveland for at least five days.  

I was starting to think the Costa Rican weather followed us home until yesterday when the temperature dropped down to 50 degrees. Typical Midwestern weather.  

But now that the weather is warming up I am planning for meals on the grill and dinners on the patio.

 We love our new backyard and spend a lot of time grilling, playing and relaxing when the weather is nice.

Whether in a salad, homemade salsa, or straight off the cob, Sunshine Sweet Corn from Florida adds a perfect balance of sweetness to our meals that my whole family enjoys.

In season and ready to enjoy this spring, Sunshine Sweet Corn from Florida makes for a sweet and nutritious addition to meals, salsas and salads. I am always looking for ways to include Will in my cooking and preparation.  

What better activity for your little helpers than husking corn? Will loves to help me husk our summer corn.

In Cleveland our sweet corn isn’t ready locally until late summer.  

The nice thing about Sunshine Sweet Corn from Florida is that it is in season now and an easy addition to your spring meals.

 Sunshine Sweet Corn is my go-to in April in May when we want corn on the cob with a meal or if I am putting together dishes like this Vegetable Corn Chowder or today’s Sweet Corn Black Bean Salad. 

This salads is full of fresh vegetables: sweet corn, green and red peppers and red onion along with fresh avocado and black beans and then topped with a light cilantro dressing.

 You can easily modify this salad with different vegetables, maybe some jalapeños for spice or even some shredded cheese.  This recipe makes serves 7 but you could easily double this recipe for a large crowd over Memorial Day.

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Sweet Corn Black Bean Salad

Yield: 7

Prep Time: 10 minutes

Cook Time: 4 minutes

Total Time: 14 minutes

Sweet Corn Black Bean Salad is the perfect side dish to bring to your next BBQ, picnic or get together this summer. The sweet corn pairs with black beans, fresh vegetables and avocado and is topped with a light cilantro dressing. Use this as a salad, dip for chips or topping on grilled chicken or burgers.

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Ingredients

• 4 ears of Sweet Corn {about 3 cups}, cooked
• 1-15.5 oz can of black beans, drained and rinsed
• 1/4 cup red onion, chopped
• 1 green pepper, seeds removed, chopped {or pepper of your choice-yellow and red work great too}
• 1 avocado, seed removed, chopped
• 4 green onions, green parts chopped
• 1/2 cup fresh cilantro, chopped
• 1 Tablespoon fresh lime juice
• 1 teaspoon cumin
• 1/2 teaspoon red pepper {cayenne pepper, optional for spice}
• 2 Tablespoon extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Husk the ears of corn.
2. Fill a large pot 3/4 of the way full with water and add a dash of salt. Turn the heat to medium high and boil the water. Once the water is boiling turn down the heat to medium and add the ears of corn.
3. Cook the ears of corn for 4 minutes. Drain the water and remove the ears of corn. Run the ears of corn under cold water to stop the cooking and set aside.
4. In a large mixing bowl add the black beans, red onion, green pepper, avocado and green onions.
5. When the corn is cool use a knife to cut the kernels away from the cob. Add the corn kernels to the salad.
6. In a small mason jar combine the fresh cilantro, fresh lime juice, cumin, red pepper, extra virgin olive oil and shake to combine. Taste and add salt and pepper to taste.
7. Pour the dressing over the corn salad and mix to combine. Adjust seasonings to taste.
8. Serve alongside your favorite grilled dish, with chips or on a hamburger.

Notes

Omit the cayenne red pepper if you want less spice.
If you make this salad ahead of time wait to add the avocado until you are ready to serve to keep the avocado from going bad.