Welcome to potluck season! I’m sure that like most people, you are bringing in May with loads of special events. First up for my family is teacher appreciation week/ day followed closely by Cinco de Mayo. With these two events occurring so close to each other, what better way to celebrate than with a Mexican-inspired dish to share? My Perfect Potluck Black Bean and Corn Salad is quick and easy to throw together and will keep well unrefrigerated for a while.
Potluck Perfect Mexican-Style Black Bean and Corn Salad
This tasty, hearty salad keeps well, making it the perfect dish to bring to a potluck or make ahead for easy entertaining.
For the Dressing
- zest and juice of 2 limes
- 2 tbsp chopped cilantro
- 1 tbsp salt
- 1/3 cup olive oil
For the Salad
- 1 small onion, diced
- 1 large can black beans
- 10 oz halved cherry tomatoes
- 1 16 oz package frozen corn
- 1 large bell pepper
In a large bowl, whisk together the dressing ingredients. Add the salad ingredients and stir until everything is combined.
Recipe NotesExcellent served with barbecue or Mexican main courses.
The light and fresh flavors in this salad really say “welcome spring”. I always love citrus-based dressings, and the lime zest really adds a lot to the flavor- so don’t leave it out. If you make the salad the night before, the beans will soak up the flavor and taste even better. Refrigerate the salad overnight but leave the tomatoes out and add them closer to serving time so that they don’t get too mushy. Bonus info- this recipe fits perfectly in this container, so be prepared and order them ahead of time.
Do you have a favorite potluck dish to bring to events? I’d love to hear about it- comment below!