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Mexican Black Bean and Corn Salad

Enjoy this healthy Mexican black bean and corn salad recipe. It has a fresh and spicy southwest flavor and is full of cherry tomatoes, avocado, and veggies.

We also feature a traditional Texas style Mexican cold corn salad with black beans at the bottom of this page.

Fresh Mexican Black Bean Corn Salad

Ingredients (Serves 6)

  • 2/3 cup fresh squeezed lime juice (not the plastic bottle kind)

  • 1/4 cup olive oil

  • 2 cloves of garlic, minced (add more if you like garlic)

  • 1 teaspoon salt

  • 1/8 teaspoon ground cayenne pepper
    (Like things spicy? Add more!)

  • 2 (15 ounce) cans black beans, rinsed and drained

  • 2 (15 ounce) can of corn kernels

  • 1 avocado (peeled, pitted and diced)

  • 1 red bell pepper, chopped

  • 6 green onions, thinly sliced

  • 1/2 cup chopped fresh cilantro (optional)

  • Cherry tomatoes (1 small package or more to taste)

  • Directions

    Put lime juice, olive oil, garlic, salt, and cayenne pepper in a small container or jar. Cover with a lid, and shake well.

    In a salad bowl, combine beans, corn, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing once more and pour it over the salad. Stir salad to coat vegetables and beans with dressing.

    Add avocado and tomatoes, and toss just enough to mix them into the salad. This spicy corn salad is best served cold.

    Substitutions and Additions

    Add 8 ounces of cooked pasta and double the dressing to turn this fresh corn salad into a delicious pasta salad.

    Black Bean and Sweet Cold Corn Salad

    This Mexican corn salad recipe is fresh and easy with just black eyed peas, a few other simple ingredients, and a splash of vinaigrette.




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