Corn and Black Bean Salad with Mexican Vinaigrette
A bright and flavorful salad perfect for any occasion, packed with nutrition and customizable to suit your tastes.
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.
Notes
Store any leftover salad in an airtight container in the fridge for up to 3 days. For longer storage, freeze the salad without the vinaigrette.