Go Back
corn-and-black-bean-salad-with-mexican-vinaigrette_feature

Vibrant Corn Black Bean Salad with Zesty Mexican Vinaigrette

This vibrant corn black bean salad combines fresh vegetables, protein-rich beans, and a tangy Mexican-inspired vinaigrette for a delicious and nutritious dish. Perfect as a side or main, it's vegan, gluten-free, and ideal for meal prep with flavors that improve over time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 55 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)
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste

Method
 

Instructions
  1. Prepare the vegetables. If using fresh corn, cook it briefly (about 3-4 minutes in boiling water) then cool. Dice the bell pepper, red onion, and chop the cilantro. Halve the cherry tomatoes.
  2. Make the vinaigrette. In a small bowl or jar, whisk together olive oil, lime juice, apple cider vinegar, honey, cumin, chili powder, smoked paprika, salt, and pepper until well combined.
  3. Combine salad ingredients. In a large bowl, mix together corn, black beans, red bell pepper, red onion, cherry tomatoes, and cilantro.
  4. Dress the salad. Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
  5. Chill and serve. Refrigerate for at least 30 minutes to allow flavors to meld. Add diced avocado just before serving if using.

Notes

For best flavor, marinate salad for at least 1 hour before serving. Add avocado just before serving to prevent browning. Grilled corn adds extra smoky flavor. Salad keeps well for 3-4 days and flavors improve over time.