mexican black bean and corn salad
I love this mexican black bean and corn salad. It’s a great addition to any mexican dish. I love it as a side or an addition to any burrito bowl, quinoa mexican salad, or tacos. The vibrant and diverse colors communicate the flavor of the dish as well. I love the combo of the white wine vinegar, garlic, and lime – the flavors complement each other so well. The colors makes it appear as such a happy salad. It adds so much color to your plate with the yellow corn, green pepper, black beans, and you can even add purple onions for yet another color.
For a quick guacamole, simply mash up an avocado or two and add in some mexican black bean and corn salad and salt. It makes for a great, quick dip for chips or a great topping for tacos. ENJOY.
- 1 15oz can white beans, rinsed
- 1 15oz can black beans, rinsed
- 1lb frozen corn (about 2 cups)
- 1/2 cup green pepper, chopped
- 1/4 cup red onion, chopped, soaked in cold water for 10 minutes
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1 garlic clove, chopped
- 2 tablespoons chopped cilantro
- juice of 1 lime
- 1 tablespoon sugar
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
Mix together your beans, corn, green pepper, and onions. In a small bowl, mix together the rest of your ingredients to make a dressing. Pour over your bean mixture and stir. Refrigerate until chilled.
I like to let the flavors marinade for a few hours before serving. Serve cold as a side or as a topping to tacos, burrito bowls, or any other mexican dish.