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Zesty Black Bean & Corn Salad (with Alberta Lager Pairings)

Zesty Black Bean & Corn Salad (with Alberta Lager Pairings)

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When the sun’s out and the BBQ’s on, I want food that’s simple, bold, and built for pairing with beer. This zesty black bean & corn salad fits the bill—sweet corn, creamy black beans, juicy tomatoes, and a lime-kissed chili dressing that brings the right amount of kick. It’s the kind of dish that shows up at a backyard cookout and steals the spotlight from the grilled meat (but still plays nice with everything else on the plate).

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This recipe was inspired by flavours common in dishes from Central and South America—corn, beans, lime, spice—it’s just a fresh, vibrant combo that happens to go really, really well with beer.

Why I Love This Salad

  • It’s perfect for make-ahead lunches or potlucks.
  • It’s flexible—add avocado, grilled peppers, chicken, or shrimp.
  • It’s high in fibre and plant-based protein.
  • It holds up in the fridge for days and tastes even better the next day.

Beer Pairing: Local Lager Love

For this one, grab a local cerveza-style lager brewed in Alberta. You want something light, crisp, and crushable with subtle malt sweetness and a dry finish to balance the salad’s lime and chili notes.

A few local Alberta picks:

Add a wedge of lime to your glass if you’re feeling fancy.

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Zesty Black Bean & Corn Salad

Ingredients

  • 1 can black beans drained and rinsed
  • 2 cups corn kernels fresh, frozen, or grilled
  • 1 red bell pepper diced
  • 1 cup cherry tomatoes halved
  • 1/4 red onion finely diced
  • 1/4 cup chopped cilantro optional
  • Juice of 2 limes
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper to taste

Instructions

Optional add-ins:

  1. Diced avocado
  2. Feta cheese
  3. Cooked chicken breast
  4. Jalapeño slices (if you like more heat)

Instructions:

  1. In a large bowl, combine beans, corn, peppers, tomatoes, onion, and cilantro.
  2. In a small bowl, whisk together lime juice, olive oil, chili powder, cumin, salt, and pepper.
  3. Pour the dressing over the salad and toss to coat.
  4. Chill for 30 minutes to let the flavours mingle—or just dig in right away.

Serving Suggestions

  1. Lunch bowl: Add grilled chicken or shrimp and call it a meal.
  2. Taco topping: Spoon it into tacos or burritos.
  3. BBQ side: Perfect with ribs, burgers, or grilled steak.
  4. Chips and dip alternative: Serve it cold with tortilla chips at your next get-together.
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