Description
A vibrant and refreshing Corn and Black Bean Salad tossed with a zesty Mexican Vinaigrette. This easy no-cook salad combines sweet corn, hearty black beans, crisp bell peppers, and fresh cilantro, making it a perfect side dish or light meal with bold and tangy flavors.
Ingredients
Scale
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, finely 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
- Combine Salad Ingredients: In a large bowl, add the defrosted corn, drained and rinsed black beans, chopped red and yellow bell peppers, finely diced red onion, chopped cilantro, salt, and black pepper. Mix gently to combine all ingredients evenly.
- Prepare Vinaigrette: In a mason jar or small bowl, combine Mexican oregano, kosher salt, black pepper, red wine vinegar, freshly opened oil (grapeseed or avocado), water, granulated garlic, and sugar. Shake or whisk well until the vinaigrette is emulsified and all ingredients are incorporated.
- Toss Salad with Vinaigrette: Drizzle the prepared Mexican vinaigrette over the corn salad. Toss thoroughly to ensure the salad is evenly coated with the dressing. Taste and adjust seasoning if necessary.
- Marinate and Serve: Allow the salad to marinate in the refrigerator until ready to serve, which helps the flavors meld beautifully. The salad keeps fresh for up to 2 days refrigerated.
Notes
- This salad is best served chilled for a refreshing taste.
- For added heat, consider adding chopped jalapeño or a pinch of cayenne pepper to the vinaigrette.
- Fresh corn can be used instead of frozen if in season, simply blanch before use.
- The salad can be made a few hours ahead to allow the flavors to develop fully.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Keywords: Corn Salad, Black Bean Salad, Mexican Vinaigrette, Vegetarian Salad, No-Cook Salad, Healthy Side Dish
