Aug 12

mexican black bean and corn salad


20 Minutes





corn and black bean 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. corn and black bean guacamole 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. corn and black bean salad 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

optional garnishes:

  • cilantro


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.


Printed from iKlugg.comhttp://www.iklugg.com/feast/mexican-black-bean-and-corn-salad/