Corn and Black Bean Salad with Mexican Vinaigrette is a bright, flavorful dish that’s perfect for any occasion. This salad is not only simple to whip up but also packs a punch of nutrition. It’s excellent for busy days when you need something quick, tasty, and refreshing. Plus, you can customize it to suit your tastes, making it a go-to recipe for everyone!
Recipe Information
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes (including chilling time)
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 150
Protein: 6 grams
Carbohydrates: 25 grams
Fat: 6 grams
Fiber: 6 grams
Sugar: 3 grams
Sodium: 200 mg
Why Make Corn and Black Bean Salad with Mexican Vinaigrette
This Corn and Black Bean Salad with Mexican Vinaigrette brings a burst of flavor and nutrition to your table. Packed with wholesome ingredients, it’s a fantastic source of plant-based protein, fiber, and various vitamins. The combination of fresh vegetables and a zesty vinaigrette makes it not only delicious but also a healthy choice for salads. Plus, it’s incredibly versatile, allowing you to use whatever ingredients you have on hand.
How to Make Corn and Black Bean Salad with Mexican Vinaigrette Step by Step
Ingredients
2 cups corn (fresh, frozen, or canned)
1 can black beans (rinsed and drained)
1 red bell pepper (diced)
1 green bell pepper (diced)
1/4 cup red onion (finely chopped)
1/4 cup fresh cilantro (chopped)
1/4 cup olive oil
2 tablespoons lime juice
1 tablespoon red wine vinegar
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Directions
- In a large bowl, combine the corn, black beans, red bell pepper, green bell pepper, red onion, and cilantro.
- In a separate small bowl, whisk together olive oil, lime juice, red wine vinegar, cumin, chili powder, salt, and pepper to create the vinaigrette.
- Pour the vinaigrette over the salad mixture and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve as a side dish or as a filling on tortillas.
How to Serve Corn and Black Bean Salad with Mexican Vinaigrette
This salad makes a fantastic side dish for grilled meats or tacos, enhancing your meal with its fresh flavors. You can also serve it on top of crispy tortilla chips for a delightful appetizer. Alternatively, fill fresh tortillas with this salad for a quick lunch or snack that’s both nutritious and satisfying.
How to Store Corn and Black Bean Salad with Mexican Vinaigrette
Store any leftover Corn and Black Bean Salad with Mexican Vinaigrette in an airtight container in the fridge. It will stay fresh for up to 3 days. For longer storage, consider freezing the salad without the vinaigrette; the vegetables can maintain their texture. Just make sure to defrost in the fridge before enjoying it again.
Expert Tips for Cooking Corn and Black Bean Salad with Mexican Vinaigrette
- Use fresh corn when in season for the best flavor, or frozen corn as a convenient alternative.
- Let the salad chill for at least 30 minutes to allow the flavors to meld beautifully.
- Feel free to add diced avocado or jalapeños for added creaminess or heat.
- Adjust the seasoning according to your preference; taste and tweak as necessary.
- Try serving it on top of greens for a deliciously refreshing lunch.
Delicious Variations of Corn and Black Bean Salad with Mexican Vinaigrette
For a spicy twist, add diced jalapeños or a pinch of cayenne pepper to the vinaigrette. If you love citrus flavors, try adding some orange segments or a splash of orange juice for a bright hint of sweetness. For herb lovers, toss in some diced avocado and fresh oregano for a unique spin that enhances the salad’s freshness.
Frequently Asked Questions about Corn and Black Bean Salad with Mexican Vinaigrette
What can I substitute for black beans?
Try using kidney beans or pinto beans for a different texture and flavor profile.
Can I make this salad ahead of time?
Yes, the flavors deepen over time, and it can be prepared a day in advance.
Is this salad vegan?
Absolutely! Corn and Black Bean Salad with Mexican Vinaigrette is entirely plant-based.
Conclusion
You won’t regret trying this Corn and Black Bean Salad with Mexican Vinaigrette. It’s bursting with flavor, easy to make, and highly versatile, making it the perfect addition to any meal. Whether served alone, as a side, or tucked inside a tortilla, this salad will quickly become a favorite. Enjoy the freshness and zest of this delightful dish!
Corn and Black Bean Salad with Mexican Vinaigrette
Ingredients
Salad Ingredients
- 2 cups corn (fresh, frozen, or canned) Use fresh corn when in season for best flavor.
- 1 can black beans (rinsed and drained) Can substitute for kidney or pinto beans.
- 1 piece red bell pepper (diced)
- 1 piece green bell pepper (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
Vinaigrette Ingredients
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste Adjust seasoning according to preference.
Instructions
Preparation
- In a large bowl, combine the corn, black beans, red bell pepper, green bell pepper, red onion, and cilantro.
- In a separate small bowl, whisk together olive oil, lime juice, red wine vinegar, cumin, chili powder, salt, and pepper to create the vinaigrette.
- Pour the vinaigrette over the salad mixture and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Serving
- Serve as a side dish or as a filling on tortillas.
