Black Bean Salad With Goat Cheese Is a Toss-Together Side Dish Sensation

Potato salad, coleslaw and baked beans have long dominated BBQ spreads. But, there’s another side that deserves just as much of the spotlight: black bean salad with goat cheese. This salad contains a blend of beans, cheese, vegetables and other add-ins. Combining these ingredients creates a tangy and zesty salad that’s tasty with grilled meats or on its own. It’s also easy to make ahead of time and serve when you’re ready. Keep reading to learn how to make this flavorful and colorful toss in just 15 minutes!

The ingredients in black bean and goat cheese salad

Recipes for this salad typically contain black beans, corn kernels, goat cheese, tomatoes, vinaigrette, herbs and other vegetables. It’s served at room temperature or cold, allowing the savory flavors to intensify within the salad. Also, this salad features a variety of soft, tender and slightly crunchy textures. While it’s already packed with deliciousness, you can infuse this salad with a smoky flavor by charring up the corn on the cob rather than boiling it.

Bonus trick for a smoky black bean salad

Grilling corn on the cob brings out the natural sugar in the vegetable. This makes the veg taste sweeter with a layer of smokiness and allows it to develop a caramelized crust. Doing this step takes around 15 to 20 minutes over direct-heat. Once grilled and cooled, the corn kernels can be sliced off of the cob and used to create your best-ever black bean salad! (Our guide on how to grill corn on the cob reveals the best tips to produce nicely charred and juicy kernels.)

A yummy recipe for black bean salad with goat cheese

Our test kitchen’s Bean, Goat Cheese and Tomato Salad recipe will become your next go-to side for BBQs and gatherings. It boasts a medley of flavors and textures, making you want to go back for seconds (and even thirds). Feel free to mix-and-match ingredients like including other bean varieties like cannellini or kidney and swapping feta cheese for goat if you can’t find it in the store. Preparing this salad and storing it covered in the fridge until it’s time to serve creates an extra flavorful toss. Yum!

Bean, Goat Cheese and Tomato Salad

Black bean salad with goat cheese — Travellinglight/Getty

Ingredients:

2 ears fresh corn, husks removed
3 Tbs. extra-virgin olive oil
3 Tbs. lime juice
2 tsp. green Tabasco sauce
2 tsp. grated lime zest
¼ tsp. salt
2 (15.5 oz.) cans black beans, rinsed, drained
1 red pepper, diced
1 cup grape tomatoes, halved
½ cup crumbled goat cheese
⅓ cup chopped red onion
¼ cup chopped cilantro
6 leaves green leaf lettuce

Directions:

Active: 5 mins
Total time: 15 mins
Yield: 8 servings

In pot of salted boiling water, cook corn until tender, about 5 minutes. Drain; cool. Run knife along side of cobs to remove kernels.
In large bowl, whisk oil, lime juice, Tabasco, zest and salt. Add beans, red bell pepper, tomatoes, feta, onion, cilantro and corn; toss until combined.
Line serving bowl with lettuce leaves. Transfer bean mixture to bowl with lettuce. Serve.
Note: If you’re prepping the salad ahead, place it into the lettuce-lined bowl just before serving.

How long will bean salad last in the fridge?

Any leftover bean salad can be placed in an airtight container and stored in the fridge for three to five days. Serve it up as a side again or enjoy it for lunch with cooked protein like chicken, steak or shrimp.

Read on for more tasty side dish recipes!