• Mexican Black Bean and Corn Salad

    1 vote
    Mexican Black Bean and Corn Salad
    Prep: 10 min Cook: 4 hours Servings: 10
    by Denise Sherin
    115 recipes
    This is a great side dish for picnics and outdoor parties since there is no mayo in it. The cilantro, fresh garlic and lime juice really bring a crisp freshness to this salad/ salsa. It's great on it's own but its also wonderful with fish tacos or as a salsa with corn chips... great over eggs or in an omelet. Cook time refers to marinating time!


    • 1 - 15 oz can of corn or 2 cups of grilled corn (if you have the time)
    • 1 - 15 oz can of black beans, drained and rinsed
    • 2 - tomatoes, chopped
    • 2-3 cloves garlic, minced
    • 1/4 cup fresh cilantro, minced (more if you like)
    • 1 - red onion, fine dice (half if its a very large onion)
    • Dressing:
    • 2 Tbsp sugar
    • 2 Tbsp white vinegar
    • 2 Tbsp olive oil
    • Juice of one lime
    • Lime zest to taste
    • 1/4 tsp salt
    • 1/4 tsp pepper
    • 1/4 tsp cumin, more if you like


    1. In a large bowl mix drained corn, black beans, tomatoes, garlic, onion and cilantro.
    2. In a medium bowl whisk together the vinaigrette dressing ingredients.
    3. Pour over corn mixture and stir well. Adjust seasonings to taste and let marinate for at least 4 hours, overnight is better!

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    • judee
      This is a typical Mexican bean dish right in time for cinco de maya

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