Black Bean and Corn Salad for 100
Refreshing, crisp, and naturally gluten-free, this vibrant black bean and corn salad is the ultimate make-ahead side dish that effortlessly scales to serve 100 guests. Prep it the day before, toss it together, and watch this crowd-pleasing vegetarian favorite salad disappear.
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About this recipe
Feeding a crowd doesn’t have to be stressful! That is where this recipe comes in. I was cooking a taco bar for 100-120 people at church. I have learned **the hard way** that an innocent, seemingly easy taco bar can quickly get out-of-control hard, so by having one of my side dishes be this easy salad, I was totally able to keep the work managable.
This recipe has simple ingredients tossed in a light, lime vinaigrette. It comes together very quickly, especially with using my handy chopper. People rave about this salad too! It is simple. elegant, and delicious.
About the ingredients
The ingredients listed in the recipe card are all affordable, basic staples. And all are available at Walmart, which I prefer because I can get the large, 29-ounce cans for the black beans and corn.
I cheat and buy lime juice. I also semi-cheat and use a chopper. No way am I about to chop a dozen peppers and 6 pints of tomatoes.
Even though I make this salad in advance, I wait to add the tortilla strips only right at serving time. I also wait on the cheese. This way, when I am ready to serve, I can re-toss the veggies in the vinaigrette to redistribute from settling at the bottom of the bowl. Then top with cheese and chips and serve.
FAQs
Yes. By making this salad a day in advance, the flavors will have plenty of time to meld together. I do recommend holding off on adding the cheese and tortilla strips until servings so that the salad can be re-tossed in the vinaigrette which can drain to the bottom of the bowl overnight.
If an alternative to the queso fresco is desired, I recommend crumbled feta cheese.
Yes, this recipe (including the tortilla strips) is gluten-free.
The cheese is dairy, so that ingredient is not vegan. But otherwise, all the other ingredients are vegan.
Black Bean and Corn Salad for 100
Equipment
Ingredients
- 174 oz canned black beans 6 x 29 oz cans
- 58 oz canned whole kernel corn 2 x 29 oz cans
- 132.75 oz canned fire-roasted corn 9 x 14.75 oz cans
- 12 green bell peppers
- 72 oz grape tomatoes
- 2 bunches green onions white and green parts
- 1/4 cup minced garlic
- 17 oz extra virgin olive oil
- 15 oz lime juice
- 1 tbsp kosher salt
- 1 tbsp fresh cracked pepper
- 1 tbsp chili powder
- 10 oz queso fresco cheese crumbled
- 21 oz Tri-Color Tortilla Strips Salad Topping 6 x 3.5 oz bags
Instructions
- Drain and rinse the black beans. Drain well.
- Drain the corn well. Divide the corn and black beans between two large serving bowls.
- Chop the green bell pepper, tomatoes, and green onion. Divide into the bowls with the corn and black beans.
- Add the garlic (1/2 tbsp per bowl).
- To a mixing bowl, add the lime juice. Whisking constantly, slowly stream in the olive oil to make the vinaigrette. Add seasonings.
- Divide the vinaigrette between the bowls of veggies. Toss.
- When serving, top with crumbled queso fresco cheese and tortilla strips.
