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Mexican Corn and Black Bean Salad

Mexican Corn and Black Bean Salad

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 πŸ™‚

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

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: 39 minute
  • Yield: 4-6 1x
  • Category: Side Dishes
  • Method: Easy
  • Cuisine: Salad



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
  • 1/41/3 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
  • 12 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


Toss all of the veggies and beans in a large bowl.Β  In a small bowl, whisk together the ingredients for the dressing and then toss with the salad.Β  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.


This will keep well in the refrigerator for 2-3 days.


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