Salad: United States – Kansas, Great Plains United States – Kansas Corn and Black Bean Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 4 ears fresh sweet corn, kernels cut off, about 3 cups (approx. 450 g) kernels
- 1 (15 oz) can (425 g) black beans, drained and rinsed
- 2 medium tomatoes, seeded and diced, about 1 1/2 cups (225 g)
- 1 red bell pepper, seeded and diced, about 1 cup (150 g)
- 1 green bell pepper, seeded and diced, about 1/2 cup (75 g)
- 1/2 cup (75 g) finely diced red onion
- 1/2 cup packed (about 15 g) fresh cilantro leaves, chopped
- 1 jalapeño, seeded and finely chopped (optional)
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tbsp (15 ml) honey or agave nectar
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) chili powder
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped green onion (scallion) for garnish
- 1 avocado, diced (optional, for serving)

Instructions

Short Description:
A bright, fresh salad of sweet corn kernels, black beans, diced tomatoes and bell peppers tossed with lime, cilantro, and a cumin-laced vinaigrette. Served chilled or at room temperature as a crisp summer side or light salad course.

Regional Notes:
This Great Plains/Kansas version highlights locally grown sweet corn cut from the cob and fresh summer vegetables, kept vibrant with lime and cilantro rather than heavy dressings. The emphasis on raw or lightly charred fresh corn and simple Southwestern-leaning seasonings reflects regional produce availability and Midwestern preference for clean, bright flavors.

1. Preheat a grill or heavy skillet over medium-high heat. If grilling or charring: brush corn lightly with oil and grill, turning, until lightly charred in spots, about 8–10 minutes. If using raw corn without charring, you may briefly blanch kernels in boiling water for 1 minute and drain. Cut kernels off the cobs and transfer to a large mixing bowl.
2. Add the drained black beans, diced tomatoes, red and green bell peppers, red onion, chopped cilantro, and jalapeño (if using) to the bowl with the corn.
3. In a small bowl or jar, whisk together the lime juice, olive oil, honey (or agave), ground cumin, chili powder, salt, and black pepper until emulsified.
4. Pour the dressing over the salad ingredients and toss gently to combine, making sure the dressing coats the vegetables evenly.
5. Taste and adjust seasoning with additional salt, lime juice, or honey as needed. For best flavor meld, refrigerate the salad, covered, for at least 15–30 minutes before serving.
6. Just before serving, fold in diced avocado if using and garnish with chopped green onion. Serve chilled or at room temperature.
7. Store leftovers in an airtight container in the refrigerator for up to 3 days (note: texture of avocado and corn softens over time).