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.
Print
Pin
Calories: 149kcal
Servings:
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.
Nutrition
Serving: 0.5cup | Calories: 149kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 406mg | Potassium: 343mg | Fiber: 4g | Sugar: 4g