Mexican Corn and Black Bean Salad

Name: Mexican Corn and Black Bean Salad
Prep time: PT-471000H2M58S
Total time: 2 min
Cuisine: Salad
Ingredients: 1 can black beans, rinsed and drained (I used the spicy ones so no need to drain); 1 small red, orange or yellow pepper, diced; 1 small zucchini, diced; 1 1/2 cup corn, fresh or frozen; 1 cup cherry tomatoes, halved; 1/4-1/3 cup diced red onion (soaked in cold water for 5 minutes if you don’t like the bite); 2 TBL avocado oil or olive oil; 1-2 TBL fresh chopped cilantro; Juice of 2 limes; 1 clove of garlic, minced (or 1 tsp garlic powder); 1 tsp cumin; 1/2 tsp of cayenne (omit if you don’t like the spice); salt and pepper to taste

Posted by - Dawn
on - August 14, 2019
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I’ve been making a mixture of this recipe for years now and it just never really seems to disappoint. It is so easy to put together and makes for a great summer side dish, whether you are eating Mexican food or BBQ. Plus, depending on what veggies you add, you can make it look as pretty as you’d like 🙂

For this recipe, I like to use a different color of pepper than tomato to add to the variety of color in my salad. You have yellow with the corn, I chose an orange pepper because that’s what I had on hand and a mix of yellow and red heirloom cherry tomatoes. Add in the zucchini and cilantro and there is your green element. Now if only I could figure a way to get some blue and purple in there I’d be all set! Oh wait! I forgot I added a small bit of red onion and that’s almost purple so that counts, right?

Mexican Corn and Black Bean Salad

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A really tasty salad that can accompany many dishes that is simple and quick to put together.

Author: Dawn
Prep Time: 10-15 minutes
Total Time: 2 minute
Yield: 4-6 1x
Category: Side Dishes
Method: Easy
Cuisine: Salad

Ingredients

Scale

For the salad –

1 can black beans, rinsed and drained (I used the spicy ones so no need to drain)
1 small red, orange or yellow pepper, diced
1 small zucchini, diced
1 1/2 cup corn, fresh or frozen
1 cup cherry tomatoes, halved
1/4–1/3 cup diced red onion (soaked in cold water for 5 minutes if you don’t like the bite)

For the dressing –

2 TBL avocado oil or olive oil
1–2 TBL fresh chopped cilantro
Juice of 2 limes
1 clove of garlic, minced (or 1 tsp garlic powder)
1 tsp cumin
1/2 tsp of cayenne (omit if you don’t like the spice)
salt and pepper to taste

Instructions

Toss all of the veggies and beans in a large bowl. In a small bowl, whisk together the ingredients for the dressing and then toss with the salad. I like to make this salad a few hours ahead of time so the flavors can meld together. Can be served chilled or at room temperature.