Bursting with vibrant colors and bold flavors, the Zesty Black Bean & Corn Salad with Creamy Vegan Cotija is a refreshing twist on a classic favorite. This lively salad marries the earthiness of black beans with the sweet crunch of fresh corn, all enhanced by a tangy, citrusy kick. But what truly sets it apart is the luscious vegan cotija plant-based, creamy cheese choice that adds a rich, savory finish without overpowering the bright ingredients. Whether served as a light lunch, a zesty side dish, or a crowd-pleasing party appetizer, this salad brings a fresh, wholesome vibe to your table that’s as satisfying as it is nourishing.
Dive in and discover how simple ingredients can transform into a dazzling celebration of taste and texture.
Zesty Black Bean & Corn Salad with Creamy Vegan Cotija bursts with vibrant, layered flavors that are both refreshing and deeply satisfying. This colorful dish draws inspiration from the bold tastes of Mexican street food, expertly blending crisp corn, tender black beans, and freshly chopped veggies with a tangy dressing that elevates every bite. The star component, creamy vegan cotija, adds a luscious, tangy twist that mimics traditional cheese without dairy, making this salad perfect for vegans and food lovers seeking a fresh, authentic taste experience.
Prep and Cook Time
Prep: 15 minutes | Cook: 10 minutes (optional roasting) | Total: 25 minutes
Yield
Serves 4 generously as a side dish or 2-3 as a main course
Difficulty Level
Easy-ideal for cooks of any skill level aiming to brighten their menu with minimal fuss.
Ingredients
- 1 ½ cups fresh or frozen corn kernels (thawed if frozen)
- 1 ½ cups cooked black beans, drained and rinsed
- 1 small red bell pepper, finely diced
- ½ small red onion, finely minced
- 1 jalapeño, seeded and minced (adjust to taste)
- 1 cup cherry tomatoes, quartered
- ½ cup fresh cilantro, roughly chopped
- Juice of 2 limes
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- Salt and freshly ground black pepper, to taste
- For the Creamy Vegan Cotija:
- ¾ cup raw cashews, soaked for 2 hours
- 2 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- ½ tsp garlic powder
- ½ tsp sea salt
- 2-3 tbsp water, for blending
Instructions
- Prepare the vegan cotija: Drain soaked cashews and place them in a high-speed blender. Add nutritional yeast, lemon juice, garlic powder, salt, and 2 tablespoons of water. Blend until creamy and smooth, adding more water if necessary to reach a thick but spreadable consistency. Set aside.
- Cook the corn (optional): For an extra smoky flavour, heat 1 tbsp olive oil in a skillet over medium-high heat. Add the corn kernels and sauté until golden and slightly charred, about 5 minutes. Stir occasionally to prevent sticking. Let cool slightly.
- Combine salad ingredients: In a large bowl, mix the cooled corn, black beans, diced red bell pepper, red onion, jalapeño, cherry tomatoes, and cilantro. Toss gently to combine.
- Prepare the dressing: Whisk together lime juice, remaining 1 tbsp olive oil, cumin, salt, and pepper in a small bowl.
- Dress the salad: Pour the dressing over the salad mixture and toss well to coat every colorful morsel with bright, zesty flavor.
- Assemble and garnish: Transfer the salad to a serving dish and dollop generous spoonfuls of the creamy vegan cotija over the top. Garnish with extra cilantro sprigs and lime wedges for an irresistible presentation.
Tips for Success
- Ingredient freshness matters: Choose vibrant, firm vegetables. Fresh corn and ripe tomatoes bring sweet juiciness that’s essential to this dish’s flavor balance.
- Nut-free option: Substitute the cashew-based vegan cotija with crumbled firm tofu blended with lemon juice, nutritional yeast, and a pinch of salt if allergies are a concern.
- Make ahead: Prepare the vegan cotija and dressing a day in advance for even deeper flavor integration. Store salad components separately and combine just before serving to prevent sogginess.
- To spice or not to spice: Adjust the jalapeño quantity or swap it for a milder poblano pepper for a subtler heat.
Creative Serving Suggestions
Elevate your presentation by serving this zesty black bean and corn salad inside halved avocado shells or atop crunchy tostadas for a delightful textural contrast. It also pairs beautifully with grilled tempeh or smoky chipotle-marinated tofu for a heartier meal. Sprinkle extra creamy vegan cotija over warm quinoa bowls or use it as a vibrant taco topping to impress guests with both taste and visual appeal.
| Nutrient | Per Serving (¼ recipe) |
|---|---|
| Calories | 280 kcal |
| Protein | 9 g |
| Carbohydrates | 38 g |
| Fat | 9 g |
For more vibrant plant-based recipes, don’t miss our guide to Vegan Mexican Fiesta Meals. To learn about the health benefits of black beans, check out this detailed Healthline nutrition overview.
Q&A
Q&A: all About zesty Black Bean & Corn Salad with Creamy Vegan Cotija
Q: What makes this Zesty Black Bean & Corn Salad stand out from other salads?
A: It’s the vibrant symphony of flavors and textures! The tangy lime dressing wakes up the sweetness of the corn and the earthiness of the black beans. Toss in some fresh herbs and a hint of spice, and you’ve got a fresh, bright salad that’s anything but boring.
Q: What’s the secret behind the “Creamy Vegan Cotija” cheese?
A: Traditional Cotija is a crumbly Mexican cheese, but our vegan version captures that salty, tangy profile using cashews, nutritional yeast, and a touch of sea salt. Blended to creamy perfection, it adds a luscious, cheesy finish without any dairy.
Q: Can this salad be prepared ahead of time?
A: Absolutely! In fact, letting it chill in the fridge for a bit allows the flavors to meld beautifully. Just add the creamy vegan cotija right before serving to keep its texture fresh and dreamy.
Q: Is this dish suitable for people with dietary restrictions?
A: Yes! This salad is naturally vegan, dairy-free, and gluten-free. It’s packed with protein and fiber, making it a wholesome and satisfying option for everyone.
Q: What occasions is this salad perfect for?
A: From summer barbecues and potlucks to light weekday lunches and picnics, this salad is a crowd-pleaser. Its bright flavors and satisfying texture make it versatile for any occasion that calls for something fresh and flavorful.
Q: Any tips for customizing this salad?
A: Definitely! Add diced avocado for creaminess, chopped jalapeño for extra heat, or a sprinkle of toasted pepitas for crunch. You can also experiment with different fresh herbs like cilantro or mint to suit your taste.
Q: How do you recommend serving the salad?
A: It’s fantastic on its own as a main dish or as a colorful side. Try it spooned over greens, stuffed into warm corn tortillas, or paired with grilled veggies or tofu for a hearty meal.
Q: What inspired the creation of this particular salad?
A: This dish celebrates the vibrant flavors of Mexican cuisine with a plant-powered twist. It was crafted to satisfy cravings for something fresh, tangy, and creamy – all while keeping it wholesome and vegan-friendly.
Concluding Remarks
As vibrant as a fiesta in every bite, this Zesty Black Bean & Corn Salad with Creamy Vegan Cotija effortlessly blends bold flavors and fresh textures into a harmonious celebration of plant-based goodness. Whether you’re seeking a colorful side dish, a nutritious lunch, or a crowd-pleasing potluck addition, this salad proves that vegan cuisine can be both indulgent and wholesome. Give your taste buds a tangy twist and invite a little zest into your meals-because eating well should always feel this bright and satisfying.
