Mexican Black Bean and Corn Salad

Mexican Black Bean and Corn Salad

Recipe by JadeCourse: SaladsCuisine: MexicanDifficulty: Easy




  • 3 cups (475g) corn kernels, cooked and cooled

  • 2 medium tomatoes, diced

  • 1 can (425g) black beans, rinsed and drained

  • ½ small red onion, finely chopped

  • ½ cup chopped parsley

  • For the vinaigrette:
  • ¼ cup extra-virgin olive oil

  • grated zest and juice of 1 lime

  • 1 garlic clove, minced

  • 1 tsp chili powder

  • ½ tsp salt (I use Himalayan salt)

  • ½ tsp ground cumin

  • ¼ tsp ground chipotle powder


  • Place the corn, tomatoes, black beans, red onion and chopped parsley in a large mixing bowl.
  • Combine all the ingredients for the vinaigrette in a small measuring cup and whisk until well combined. Pour over the salad and toss to combine.
  • Serve immediately or place in the fridge for about an hour to allow flavors to meld.
  • This salad will keep well for 4-5 days in the refrigerator.

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