This Mexican Corn & Black Bean Salad is a fantastic compliment to any Mexican-inspired meal. And it can be used as a side dish or as a topping to tacos, fajitas and more!
I’ve been putting at least a few of my herb plants to good use lately. As you may guess the one I’ve used the most so far is the cilantro plant.
Thankfully I’ve used the herb sooner than later because with a little research I learned that cilantro plants like moderate temperatures (spring and fall).
And you should replant seeds every 2 to 4 weeks if you’d like to enjoy cilantro more than a month or so.
As the MSU Extension states about cilantro “Just because the herb is used in hot and spicy dishes does not mean the growing conditions should be the same!” Good to know!
You can absolutely say I’m a novice when it comes to gardening.
My interest definitely increased when I started cooking with fresh herbs. And then I began to think it would be so nice to just go in my backyard and pick a few leaves from my own plant.
Now that I’m into it, I don’t think we will go without planting herbs again.
I say the “we” part loosely because it’s mostly my husband doing the planting and keeping them alive.
Thanks, honey!
Ingredients Needed for This Mexican Corn & Black Bean Salad Recipe
Salad Ingredients
- can sweet corn
- can black beans
- bell pepper
- red onions
- cherry tomatoes
- fresh cilantro
Dressing Ingredients
- lime juice
- olive oil
- apple cider vinegar
- taco seasoning
- chili powder
- cumin
- salt and black pepper
- cayenne pepper (optional)
Saver Tips for This Mexican Corn & Black Bean Salad Recipe
- Don’t be intimidated or turned off by the number of ingredients. It’s worth it. And what I like to do is make this in steps.
- When I have a few minutes I’ll chop up the fresh veggies and drain the corn and beans and put them in a sealed container in the fridge.
- Then, later that day or the following day I’ll put together the dressing ingredients. The dressing will stay fresh in the fridge for about 3 days.
If you’re looking for another variety of a Mexican side dish, check out this delicious Mexican Street Corn Casserole. It only takes 5 minutes to prep!
And either recipe would pair excellently with my Southwest Beef Burgers.
The combination of these two recipes is amazing.
I plan to make them many more times this summer which my husband (the Mexican food lover) is thrilled about.
Hope you enjoy!
Mexican Corn & Black Bean Salad
Ingredients
- 1 15 oz. can sweet corn, drained and rinsed
- 1 15 oz. can black beans, drained and rinsed
- 1 bell pepper, chopped (red, yellow or orange)
- 1/4 cup red onions, diced
- 1/2 cup cherry tomatoes, chopped
- 1/4 cup fresh cilantro, finely chopped
Dressing
- 1 tablespoon lime juice
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 teaspoon taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- In a large bowl combine all the vegetables.
Dressing
- Combine all the ingredients in a separate bowl and mix well. I like to mix it in a mason jar.
- Pour dressing over the vegetable and toss to coat.
- Top with fresh cilantro.
- Refrigerate for 1 hour before serving.
Notes
This Mexican Corn & Black Bean Salad post first appeared on Chocolate Slopes.
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