Corn and Black Bean Salad with Mexican Vinaigrette Recipe
Introduction
This Corn and Black Bean Salad with Mexican Vinaigrette is a vibrant and refreshing dish perfect for summer gatherings or as a healthy side. Packed with colorful peppers, fresh cilantro, and a tangy dressing, it’s easy to prepare and full of flavor.
Ingredients
- 12 oz. bag of frozen corn (defrosted in the refrigerator)
- 1 can black beans (drained and rinsed)
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 small red onion
- 1/3 cup finely chopped cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Mexican Vinaigrette:
- 1/2 teaspoon Mexican oregano
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup red wine vinegar
- 1/2 cup freshly opened oil such as grapeseed or avocado oil
- 1 tablespoon water
- 1/2 teaspoon granulated garlic
- 1 teaspoon sugar
Instructions
- Step 1: In a large bowl, combine the defrosted corn, rinsed black beans, chopped red and yellow bell peppers, diced red onion, chopped cilantro, salt, and black pepper.
- Step 2: In a mason jar or a small bowl, add all the Mexican vinaigrette ingredients. Shake or whisk well until fully combined.
- Step 3: Drizzle the vinaigrette over the salad and toss thoroughly to coat all the ingredients. Taste and adjust seasoning if needed.
- Step 4: Allow the salad to marinate in the refrigerator until ready to serve, letting the flavors meld together.
Tips & Variations
- Use fresh corn kernels in place of frozen for a sweeter, crunchier salad during corn season.
- Add diced avocado or crumbled queso fresco for extra creaminess.
- Substitute lime juice for red wine vinegar for a zestier dressing.
- For added heat, include chopped jalapeño or a pinch of cayenne pepper in the vinaigrette.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be gently stirred and served chilled again. Avoid adding avocado until just before serving to prevent browning.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned corn instead of frozen?
Yes, canned corn works well and saves time. Rinse and drain it before adding to the salad to reduce excess moisture.
Is this salad suitable for meal prep?
Absolutely. It holds up well in the fridge for a couple of days and makes a great healthy lunch or side dish for several meals.
Print
Corn and Black Bean Salad with Mexican Vinaigrette Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing Corn and Black Bean Salad tossed with a zesty Mexican Vinaigrette. This easy-to-make salad combines sweet corn, crisp bell peppers, black beans, and fresh herbs for a colorful, nutritious side dish perfect for dinner or picnics.
Ingredients
For the Salad:
- 12 oz. bag of frozen corn (defrosted in the refrigerator)
- 1 can black beans (drained and rinsed)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/2 small red onion, diced
- 1/3 cup finely chopped cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Mexican Vinaigrette:
- 1/2 teaspoon Mexican oregano
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup red wine vinegar
- 1/2 cup freshly opened oil such as grapeseed or avocado oil
- 1 tablespoon water
- 1/2 teaspoon granulated garlic
- 1 teaspoon sugar
Instructions
- Prepare the salad ingredients: In a large bowl, combine the defrosted corn, rinsed black beans, chopped red and yellow bell peppers, diced red onion, finely chopped cilantro, salt, and black pepper. Mix everything thoroughly to evenly distribute all the flavors.
- Make the Mexican vinaigrette: In a mason jar or small container with a lid, add the Mexican oregano, kosher salt, black pepper, red wine vinegar, grapeseed or avocado oil, water, granulated garlic, and sugar. Secure the lid tightly and shake vigorously until the vinaigrette is well emulsified and smooth.
- Toss the salad with vinaigrette: Drizzle the prepared vinaigrette over the corn and black bean mixture. Toss the salad gently but thoroughly to coat all ingredients evenly with the dressing. Adjust seasoning if needed by tasting and adding more salt or pepper to your preference.
- Marinate and serve: Let the salad marinate in the refrigerator to blend the flavors well, ideally for at least 30 minutes or up to 2 days for best freshness. Serve chilled or at room temperature as a colorful, healthy side dish.
Notes
- For extra zest, add a squeeze of fresh lime juice before serving.
- This salad keeps fresh for up to 2 days refrigerated in an airtight container.
- Grapeseed or avocado oil is recommended for a light, clean flavor, but olive oil can be substituted if preferred.
- To make this recipe vegan and gluten-free, ensure the sugar used is vegan and all ingredients are certified gluten-free.
- Use fresh herbs and vegetables for the best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Keywords: corn salad, black bean salad, Mexican vinaigrette, healthy salad, vegetarian side dish, easy summer salad, no-cook salad
