Go Back
+ servings

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Print

Black Bean Corn Salad

Simple and filling Black Bean Corn Salad is bursting with flavor and can be ready in 15 minutes or less! 
Course Dinner, Main Course, Salad, Vegetarian
Cuisine American, Mexican
Keyword black bean corn salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 527kcal
Author Chelsea

Ingredients

  • 1 cup couscous
  • 1 cup water or chicken stock, chicken broth, or vegetable broth (any works!)
  • 1 large head romaine lettuce OR 1 bag pre-chopped romaine lettuce (about 6 cups)
  • 1 can (15 ounces) black beans drained and rinsed
  • 1 can (15 ounces) fire-roasted corn drained
  • 3/4 cup mini sweet bell peppers thinly sliced
  • 1/3 cup pepper jack cheese
  • 1/2 cup corn tortilla chips
  • 3/4 cup Jalapeno Ranch salad dressing (Note 1)
  • 1/4 cup Honey BBQ sauce
  • Optional: fresh lime, fresh cilantro

Instructions

  • COUSCOUS: Prepare the couscous according to package directions. (Bring 1 cup water or stock/broth to a boil and once it boils, remove it from the heat, stir in couscous, and place the lid on. Let stand for 2-4 minutes.) Fluff the couscous with a fork. (Don't let the couscous stand covered too long before fluffing, as it gets harder to fluff the longer it sits). Place in the fridge while preparing everything else.
  • LETTUCE: Coarsely chop the lettuce. Wash and thoroughly dry the lettuce. (A salad spinner is great here.) Chop into bite-sized pieces. For faster prep, use a bag of pre-washed and chopped romaine lettuce. Add lettuce to a large salad bowl.
  • SALAD: Add the drained and rinsed black beans, drained corn, and thinly sliced bell peppers on top of the lettuce. Add the cooked, fluffed, and cooled couscous right on top and toss with two salad spoons until everything is combined. If eating all at one time, toss the salad with dressing in the large bowl. (See next step for making the dressing.) Separate dressed salad onto plates and add cheese and tortilla strips in even amounts on plates. If you aren't eating this salad all at once, toss individual plates with dressing.
  • DRESSING: In a small bowl, whisk together the jalapeno ranch and honey BBQ sauce. Drizzle over salads to taste. (You may not use all of it depending on how much dressing you like.) 
  • If desired, add freshly chopped cilantro and fresh lime. Enjoy salads immediately after dressing.

Notes

Note 1: For a similar homemade dressing whisk together the following in a small bowl: 1/4 cup BBQ sauce, 1/4 cup honey, 1/2 cup mayo, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, salt & pepper to taste.
Nutritional information will vary, depending on the brand and the amount of dressing used.

Nutrition

Calories: 527kcal | Carbohydrates: 55g | Protein: 10g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 796mg | Potassium: 248mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1614IU | Vitamin C: 37mg | Calcium: 125mg | Iron: 1mg