Corn and Black Bean Salad with Mexican Vinaigrette
A vibrant salad combining corn and black beans dressed in a zesty Mexican vinaigrette, perfect for any occasion.
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.
Notes
This salad pairs beautifully with grilled chicken or fish for a complete meal. Store in an airtight container in the refrigerator for up to 3 days. Add a pinch of smoked paprika or a dash of hot sauce to the vinaigrette for more flavor. Use fresh corn when in season for the sweetest flavor.