Corn and Black Bean Salad (Mexican Style)

A fresh, filling salad combining sweet corn, creamy black beans, and crisp veggies, perfect for hot days or parties.

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Prep Time 15

Total Time 30

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Mexican

Calories: 220

Ingredients Method Notes

Ingredients

Main Ingredients

1-2 cans Black beans, drained and rinsed
1.5 cups Corn (grilled, thawed frozen, or canned) Use your preferred type of corn.
1 Bell pepper, diced Any color, with red preferred for sweetness.
1 Red onion, finely chopped Use a small amount; soak in cold water if too sharp.
1 handful Cilantro, chopped Fresh cilantro is preferred.
1 Jalapeno, optional For a little kick.

Quick Lime Dressing

1 Fresh lime juice Start with 1 lime, adjust to taste.
3 tablespoons Olive oil
to taste Salt and black pepper
a pinch Ground cumin For a 'Mexican style' flavor.
to taste Chili powder or smoked paprika Optional for adding warmth.

Optional Extras

1 Avocado Add right before serving.
1 cup Cotija or feta cheese For a salty crumble.
1 cup Cherry tomatoes Adds juiciness.
1 cup Romaine or shredded cabbage To make it feel like a full salad bowl.

Method

Preparation

Drain and rinse the black beans well to keep the salad from getting murky.
Use corn that you love - grilled, frozen (thawed), or canned all work well.
Chop your add-ins (onion, peppers, cilantro) into small pieces for even bites.
Whisk the dressing in a small bowl, then pour it over the salad and toss gently.
Taste and adjust the flavors: add more lime for zing, salt to awaken the flavors, and chili for heat.

Notes

If you want to reduce the sharpness of raw red onion, soak it in cold water for 10 minutes before adding. It keeps well in the fridge for 3 to 4 days. Adjust the ingredients based on what you have available.