Best 5 Mexican Corn Black Bean Salad Recipes
**Mexican Corn and Black Bean Salad: A Fiesta of Flavors**
Immerse yourself in the vibrant culinary traditions of Mexico with this tantalizing Mexican Corn and Black Bean Salad. This refreshing and flavorful salad is a delightful blend of sweet corn, hearty black beans, crisp red bell peppers, juicy tomatoes, and a zesty cilantro-lime dressing. It's a symphony of textures and flavors that will tantalize your taste buds and transport you to the heart of Mexico.
This recipe offers two variations to cater to different dietary preferences. The classic version features creamy avocado and tangy cotija cheese, while the vegan variation substitutes these ingredients with refreshing cucumber and crunchy pepitas. Both versions are equally delicious and offer a unique taste experience.
This salad is versatile and can be enjoyed as a standalone meal, a side dish, or as a topping for tacos, burritos, or nachos. It's perfect for potlucks, picnics, or as a healthy and satisfying lunch option. With its vibrant colors, zesty dressing, and medley of fresh ingredients, this Mexican Corn and Black Bean Salad is sure to be a hit at any gathering.
MEXICAN-STYLE BLACK BEAN AND CORN SALAD
Economical with a Mexican flair. Easy, easy, easy!
Provided by smcvey
Categories Salad Beans Black Bean Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Mix black beans avocado, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until ingredients are well integrated.
- Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.
Nutrition Facts : Calories 183.4 calories, Carbohydrate 22.2 g, Fat 9.6 g, Fiber 8.4 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 446.8 mg, Sugar 2.8 g
MEXICAN CORN & BLACK BEAN SALAD
This colorful salad is so easy and refreshing! Its a perfect side dish for Fajitas or Enchilada's. A great salad to make in advance to take to a barbeque or potluck too! Watch it disappear! :) Cook time is chill time.
Provided by Little Bee
Categories Black Beans
Time 15m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Combine corn, black beans and remaining ingredients in medium size bowl, except fresh parsley and cilantro.
- (Salsa can be made 1 day ahead.) Cover and refrigerate for at least an hour.
- Bring to room temperature before serving and add freshly chopped parsley and cilantro.
- Serving Size: 9.
BLACK BEAN AND CORN SALAD - SPICY MEXICAN SALAD/SIDE DISH
A spicy, crisp, fresh vegetable salad. This salad should be made several hours before it is served....to marinate the vegetables and blend the flavors. I personally don't cook the corn I cut from the cobb, just a personal preference. If corn isn't in season a good quality frozen corn is a perfect substitution - I don't even defrost it! The produce you use should be top quality for a superior result.
Provided by Jb Tyler
Categories Vegetable
Time 25m
Yield 3-4 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook corn in boiling water to cover 5 minutes; drain and cool. Cup corn from cob.
- Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.
MEXICAN BLACK BEAN AND ROASTED CORN SALAD
Excellent salad for picnics and pot lucks! Very low fat and healthy. Add some grilled chicken or shrimp for a light dinner.
Provided by healthycook26
Categories Vegan
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400.
- Remove the silks from the ears of corn but do not remove the husks. Run some water over the husks of the corn to make them damp. Place on a cookie sheet and bake for 25-30 minutes Allow to cool slightly.
- Mix black beans, red onion, bell pepper, tomato, jalapeno, garlic and cilantro in a large bowl.
- In a small bowl, whisk the lime juice, oil and cumin together and set aside.
- When corn is cool enough to handle, remove it from the cob with a knife and add to the rest of the vegetables.
- Add the dressing and mix well.
- Add salt and pepper to taste.
- The salad is best when allowed to sit for an hour.
Nutrition Facts : Calories 191.3, Fat 6, SaturatedFat 0.9, Sodium 15.4, Carbohydrate 30.6, Fiber 7, Sugar 6.8, Protein 7.6
MEXICAN RICE, BLACK BEAN AND CORN SALAD WITH SALSA VINAIGRETTE
Steps:
- Prepare rice according to package directions. Let cool. In medium bowl, combine all salsa ingredients and mix well. Combine all remaining ingredients with cooled rice then toss with vinaigrette. Chill for 2 hours before serving.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you don't have fresh corn, you can use frozen or canned corn.
- If you don't have fresh cilantro, you can use dried cilantro or parsley.
- To make the salad ahead of time, prepare all of the ingredients and store them in separate containers in the refrigerator. When ready to serve, combine the ingredients and toss to coat.
- This salad is a great side dish for grilled chicken or fish.
Conclusion:
This Mexican corn and black bean salad is a delicious, healthy, and easy-to-make dish that is perfect for any occasion. It is packed with flavor and nutrition, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy side dish, give this salad a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
