Best 5 Mexican Style Black Bean And Corn Salad Recipes

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Get ready to embark on a culinary journey to the vibrant flavors of Mexico with this exceptional Mexican-Style Black Bean and Corn Salad! This delectable salad is a symphony of textures and flavors, featuring a medley of tender black beans, crisp corn kernels, juicy tomatoes, crunchy red onions, and aromatic cilantro. Infused with the zesty tang of lime juice, a hint of cumin, and a touch of chili powder, this salad is a fiesta in your mouth. Explore variations of this classic recipe, including a hearty Black Bean and Corn Salad with Avocado, a refreshing Black Bean and Corn Salad with Mango, and a protein-packed Black Bean and Corn Salad with Chicken. Each recipe offers a unique twist on this Mexican-inspired favorite, ensuring that you'll find the perfect salad to tantalize your taste buds.

Let's cook with our recipes!

MEXICAN CORN & BLACK BEAN SALAD



Mexican Corn & Black Bean Salad image

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

2 cups frozen corn (thawed)
1/2 cup black beans (drained and rinsed)
1 tablespoon olive oil
2 tablespoons diced red bell peppers
1 clove garlic, minced
1 small jalapeno pepper, seeded & deveined
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
1 tablespoon fresh parsley, chopped

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 II



Black Bean and Corn Salad II image

This salad is very colorful and includes a very tasty lime dressing.

Provided by Jen

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 12

⅓ cup fresh lime juice
½ cup olive oil
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro

Steps:

  • Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
  • In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 35.1 g, Fat 24.5 g, Fiber 12.2 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 829.7 mg, Sugar 4.1 g

MEXICAN-STYLE BLACK BEAN AND CORN SALAD



Mexican-Style Black Bean and Corn Salad image

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

1 (15 ounce) can black beans, rinsed and drained
2 avocados - peeled, pitted, and cut into small cubes
1 (8.75 ounce) can whole kernel corn, drained
1 small red bell pepper, diced
¾ cup picante sauce
½ cup chopped cilantro
¼ yellow onion, diced
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon ground cumin

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

CORN AND BLACK BEAN SALAD



Corn and Black Bean Salad image

This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 14

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced
DRESSING:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

BLACK BEAN AND CORN SALAD



Black Bean and Corn Salad image

For a light lunch, try Rachael Ray's Black Bean and Corn Salad recipe from 30 Minute Meals on Food Network. A touch of cumin adds savory warmth to this dish.

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper

Steps:

  • Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

Nutrition Facts : Calories 257 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 477 milligrams, Carbohydrate 37 grams, Fiber 10 grams, Protein 9 grams, Sugar 4 grams

Tips:

  • Choose the right beans and corn. For the best flavor, use freshly cooked or canned black beans and corn. If using canned beans, be sure to rinse and drain them well before using.
  • Add some spice. This salad is mild in flavor, so feel free to add some spice to taste. Some good options include chili powder, cumin, or cayenne pepper.
  • Make it a meal. This salad can be served as a side dish or as a main course. If serving it as a main course, add some protein, such as grilled chicken or fish.
  • Get creative. This salad is very versatile, so feel free to add other ingredients that you like. Some good options include avocado, bell pepper, or chopped cilantro.

Conclusion:

This Mexican-style black bean and corn salad is a healthy and delicious side dish or main course. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this salad a try.

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