Mexican Bean Corn Salad Recipe is the perfect side dish for your favorite Mexican-inspired dishes. The salad is full of black beans, corn, and tomatoes and tossed in a delicious red wine vinaigrette dressing. You can't go wrong with this flavorful Tex-Mex side dish.
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Why you'll love this recipe
- This easy Mexican Bean Salad recipe is quick and easy, making it great for weeknight dinners or potluck gatherings.
- Black Bean Corn Salad makes an amazing dip that requires no cooking.
Ingredient List
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Bean Salad
- black beans
- corn
- red bell pepper
- green bell pepper
- yellow bell pepper
- red onion
- jalapeno
Bean Salad Vinaigrette
- olive oil
- red wine vinegar
- lime juice
- honey
- chili powder
- ground cumin
- garlic powder
- salt
- black pepper
- fresh cilantro
- fresh cilantro and lime wedges optional garnishes
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- In a large mixing bowl, combine the beans and vegetables. Set aside
- In a medium-sized mixing bowl, whisk the dressing ingredients until well combined.
- Pour the vinaigrette over the bean mixture and toss to coat.
- Cover the bowl with plastic wrap and place in the refrigerator for at least one hour to let flavors blend.
- When ready to serve, taste the bean salad for seasoning, if needed, adjust any seasonings.
- Optional garnish, top the salad with additional chopped cilantro and sliced lime wedges. Serve with your favorite main dishes.
👩🏻🍳 Eileen's Tips for Success
- If using canned corn drain the corn before adding the vegetables. Otherwise, it will water down your dressing.
- Don't skimp on the chill time for this salad. You want the flavors of the dressing to have to come together.
- Be sure you cover the mixing bowl well with plastic wrap or a lid to keep the black bean and corn salad fresh.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Beans: For variety, try red kidney beans, pinto beans, or cannellini beans.
- Spice: Add an extra jalapeno pepper for more spice.
- Less Spice: Leave out the jalapeno.
- Cilantro: Not a fan of cilantro, use fresh parsley.
- Vinegar: Try balsamic vinegar or apple cider vinegar.
- Additions: Add diced avocado or leftover corn on the cob.
Make ahead, storage, and freezer tips
Make ahead - You can make this black bean salad up to 8 hours before your event so that the flavors have to develop.
Storage - Store the salad in an airtight container or covered bowl in the refrigerator for up to three days.
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If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Mexican Bean Corn Salad Recipe
Equipment
Ingredients
Instructions
- In a large mixing bowl, combine the black beans, corn, red pepper, green pepper, yellow pepper, red onion, and jalapeno. Set aside
- In a medium-sized mixing bowl, whisk together olive oil, red wine vinegar, lime, honey, chili powder, cumin, garlic powder, salt, black pepper, and cilantro.
- Pour the vinaigrette over the bean mixture and fold the ingredients to blend the vinaigrette into the bean mixture.
- Cover the bowl with plastic wrap and place in the refrigerator for at least one hour up to overnight to let flavors blend.
- When ready to serve, taste the bean salad for seasoning, if needed, adjust any seasonings.
- Optional garnish, top the salad with additional chopped cilantro and sliced lime wedges. Serve with your favorite main dishes.
Nutrition
Notes
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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