Corn and Black Bean Salad with Mexican Vinaigrette is a delightful dish bursting with vibrant flavors and appealing textures. It’s incredibly simple to make, requiring minimal prep time, which makes it perfect for busy days. Whether you’re hosting a summer barbecue, looking for a healthy lunch option, or wanting a colorful side to complement your dinner, this salad is versatile and sure to please everyone at the table.
Recipe Information
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes (including chilling time)
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 180
Protein: 7g
Carbohydrates: 20g
Fat: 9g
Fiber: 6g
Sugar: 3g
Sodium: 200mg
Why Make Corn and Black Bean Salad with Mexican Vinaigrette
Corn and Black Bean Salad with Mexican Vinaigrette offers numerous health benefits. Packed with protein, fiber, and essential vitamins, it’s both nutritious and satisfying. The combination of corn and black beans not only provides a fantastic mix of flavors but also supports a balanced diet. Plus, its customizable nature allows you to adjust ingredients to cater to your personal taste or dietary preferences.
How to Make Corn and Black Bean Salad with Mexican Vinaigrette Step by Step
Ingredients
1 cup corn (fresh or canned)
1 cup black beans (canned, drained and rinsed)
1 bell pepper (diced)
1/4 cup red onion (diced)
1/4 cup cilantro (chopped)
1/4 cup olive oil
2 tablespoons lime juice
1 tablespoon red wine vinegar
1 teaspoon cumin
Salt and pepper to taste
Directions
- In a large bowl, combine corn, black beans, bell pepper, red onion, and cilantro.
- In a separate small bowl, whisk together olive oil, lime juice, red wine vinegar, cumin, salt, and pepper to form the vinaigrette.
- Pour the dressing over the salad and toss to combine.
- Chill for at least 30 minutes before serving for the flavors to meld.
- Serve as a side dish or on top of greens.
How to Serve Corn and Black Bean Salad with Mexican Vinaigrette
This salad pairs beautifully with grilled chicken or fish for a complete meal. You can also serve it alongside tortilla chips and guacamole for a fun appetizer. For a refreshing summer lunch, try it on a bed of mixed greens or with a dollop of avocado.
How to Store Corn and Black Bean Salad with Mexican Vinaigrette
Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to deepen, making the salad even tastier after a day or two. While it’s best enjoyed fresh, you can freeze the salad without the dressing for up to two months. Just be sure to let it thaw in the refrigerator before serving.
Expert Tips for Cooking Corn and Black Bean Salad with Mexican Vinaigrette
- For even more flavor, add a pinch of smoked paprika or a dash of hot sauce to the vinaigrette.
- Use fresh corn when in season for the sweetest flavor.
- Allow the salad to rest for at least 30 minutes after tossing; this lets the flavors meld beautifully.
- Feel free to add diced avocado for creaminess or jalapeños for a spicy kick.
- Experiment with different herbs like parsley or mint for a unique twist.
Delicious Variations of Corn and Black Bean Salad with Mexican Vinaigrette
For a spicy version, add diced jalapeños or a pinch of cayenne pepper. If you’re looking for a herbed salad, include fresh basil or dill for a refreshing taste. For a citrusy touch, add orange zest or diced oranges to the mix for a sweet contrast.
Frequently Asked Questions about Corn and Black Bean Salad with Mexican Vinaigrette
Can I use frozen corn in this recipe? Absolutely! Frozen corn works well and can be quickly blanched before adding it to the salad.
How long can I keep the salad in the fridge? The salad can be stored in the fridge for up to three days, making it perfect for meal prep.
Can I make this salad ahead of time? Yes! Making it a day in advance allows the flavors to meld even more.
Conclusion
Corn and Black Bean Salad with Mexican Vinaigrette is not only easy to prepare but full of vibrant flavors that make it a standout dish. With its freshness and health benefits, this salad is a must-try for anyone looking to add a delicious and nutritious option to their meal rotation. Enjoy making it, and watch it become a favorite at your table!
Corn and Black Bean Salad with Mexican Vinaigrette
Ingredients
Salad Ingredients
- 1 cup corn (fresh or canned)
- 1 cup black beans (canned, drained and rinsed)
- 1 piece bell pepper (diced)
- 1/4 cup red onion (diced)
- 1/4 cup cilantro (chopped)
Vinaigrette Ingredients
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
Preparation
- In a large bowl, combine corn, black beans, bell pepper, red onion, and cilantro.
- In a separate small bowl, whisk together olive oil, lime juice, red wine vinegar, cumin, salt, and pepper to form the vinaigrette.
- Pour the dressing over the salad and toss to combine.
- Chill for at least 30 minutes before serving for the flavors to meld.
- Serve as a side dish or on top of greens.
