Dinner

Corn and Black Bean Salad with Mexican Vinaigrette Recipe

Name: Corn and Black Bean Salad with Mexican Vinaigrette Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 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, finely diced; 1/3 cup finely chopped cilantro; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 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

BySimon Carel January 3, 2026January 3, 2026

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Introduction

This vibrant Corn and Black Bean Salad with Mexican Vinaigrette is a refreshing and colorful dish perfect for any meal. Packed with fresh vegetables and zesty flavors, it’s easy to prepare and great for gatherings or a light dinner.

A clear glass bowl filled with a colorful mix of three main layers: black beans that are shiny and round, bright yellow corn kernels with a smooth texture, and small pieces of red and yellow bell peppers adding sharp color contrast. There are also tiny bits of purple onion and green herbs scattered evenly throughout the mix, giving a fresh look. Two wooden spoons rest inside the bowl, ready for serving. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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, finely diced red onion, chopped cilantro, salt, and black pepper.
Step 2: In a mason jar or small container, add all the Mexican vinaigrette ingredients: Mexican oregano, kosher salt, black pepper, red wine vinegar, oil, water, granulated garlic, and sugar. Shake or whisk well until fully combined.
Step 3: Drizzle the vinaigrette over the salad ingredients and toss thoroughly to coat everything evenly. Taste and adjust seasoning if needed.
Step 4: Allow the salad to marinate in the refrigerator until ready to serve, enhancing the flavors.

Tips & Variations

For extra freshness, add diced avocado just before serving to avoid browning.
Swap out bell peppers for chopped cherry tomatoes or cucumber for a different twist.
Use freshly grilled corn for a smoky flavor instead of frozen corn.
Double the vinaigrette to serve as a dressing for grilled meats or roasted vegetables.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors develop further when chilled, but for best freshness, add any avocado or delicate toppings right before serving. If refrigerated, toss the salad again before serving to redistribute the vinaigrette.

How to Serve

A clear glass bowl filled with six separate sections of chopped ingredients sits on a white marbled surface. From the top left, there is a pile of fresh green chopped cilantro, followed by bright yellow corn kernels mixed with bits of green herbs to the right. Below the corn, there is a large section of shiny, black beans also mixed with small green herbs. At the bottom center, there are small diced purple and white onions, and to the left of the onions is a pile of finely chopped yellow bell peppers. Above the yellow peppers, covering the left middle section, is a pile of diced red bell peppers. The ingredients are fresh with vivid and clear colors, arranged neatly and distinctly in the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of frozen?

Yes, canned corn can be used as a convenient substitute. Drain and rinse the corn well before adding to the salad to avoid extra moisture.

Is this salad suitable for meal prep?

Absolutely. This salad holds up well in the refrigerator and tastes great after marinating, making it perfect for preparing ahead of time for lunches or dinners.