Mexican Bean Corn Salad Recipe

A Mexican black bean salad with corn and a homemade vinaigrette.

Mexican Bean Corn Salad Recipe

An easy no cooking needed recipe for a zesty Mexican Bean salad. A delicious salad with a homemade vinaigrette that takes minutes to prepare. Great for pot lucks, parties, game day.

Course Side Dish

Cuisine Mexican

Keyword black bean and corn salad, black bean salad, Mexican bean salad

Prep Time 10

Cook Time 0

refrigeration 1

Total Time 1 10

Servings servings

Calories 230kcal

Author Eileen Kelly

Equipment

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can opener
Stainless Steel Mixing Bowls
Measuring Spoons and Cups

Ingredients

Bean Salad

1 (15) ounce can, black beans drained
1 cup corn use frozen or canned Note 1
1 medium red bell pepper seeded and chopped
1 medium green bell pepper seeded and chopped
medium yellow bell pepper seeded and chopped
1 small red onion peeled and minced
1 small jalapeno seeded and diced

Vinaigrette

¼ cup olive oil
¼ cup red wine vinegar
1 small lime juiced
½ teaspoon honey
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon black pepper
1 Tablespoon fresh cilantro chopped
chopped fresh cilantro and lime wedges optional garnish

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.

Notes

Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: If using canned corn, drain and discard the liquid from the canned corn.

Storage:

Make ahead - You can make this salad up to 8 hours before your event so that the flavors have to develop.

Storage - The salad should be stored in an airtight covered container and placed in the refrigerator. You can refrigerate this black bean salad for up to three days.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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Nutrition