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Refreshing Mexican Corn Bean Salad - Easy Zesty Fiesta Bowl Recipe

This vibrant Mexican corn bean salad is the perfect summer side dish that bursts with fresh flavors and colorful ingredients, ready in just 15 minutes with no cooking required. The zesty fiesta bowl combines sweet corn, protein-rich black beans, crisp vegetables, and a tangy lime dressing that's perfect for picnics, potlucks, and weeknight dinners.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups fresh or frozen corn kernels (thawed if frozen)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 red bell pepper, diced
  • 1/2 red onion, finely diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced (optional)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

Instructions
  1. In a large mixing bowl, combine the corn kernels, rinsed black beans, diced red bell pepper, finely diced red onion, and halved cherry tomatoes. If using fresh corn, you can lightly blanch it for 2 minutes to enhance its sweetness, but this step is optional.
  2. In a small bowl or jar, whisk together the fresh lime juice, olive oil, ground cumin, chili powder, and garlic powder. Season with salt and pepper to taste. The dressing should be well-emulsified and flavorful.
  3. Pour the dressing over the vegetable and bean mixture. Gently toss everything together until all ingredients are evenly coated with the dressing. Be careful not to mash the beans or break the corn kernels.
  4. Fold in the chopped fresh cilantro. If using avocado, add it just before serving to prevent browning. For best results, let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Notes

This salad tastes better the next day as flavors develop. Prepare up to 24 hours in advance but add avocado and fresh herbs just before serving. Frozen corn works perfectly year-round, and fire-roasted corn adds extra smoky flavor.