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Refreshing Mexican Corn Bean Salad - The Ultimate Summer Side Dish

This vibrant Mexican corn bean salad combines sweet corn, protein-packed black beans, crisp vegetables, and a zesty lime dressing for a refreshing summer side dish. It comes together in just 15 minutes and pairs perfectly with grilled meats, tacos, or stands beautifully on its own.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 49 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 cups fresh or frozen corn kernels (thawed if frozen)
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1 large red bell pepper, diced
  • 1/2 red onion, finely diced
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1 avocado, diced (add just before serving)
  • 1/4 cup fresh lime juice (about 2-3 limes)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey or agave syrup
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and freshly ground black pepper to taste

Method
 

Instructions
  1. Prepare the vegetables: If using fresh corn, cook the ears in boiling water for 3-4 minutes until bright yellow and tender. Let cool slightly before cutting kernels off the cob. For frozen corn, simply thaw completely. Dice the red bell pepper, red onion, and cherry tomatoes. Chop the fresh cilantro and mince the jalapeño if using.
  2. Make the dressing: In a small bowl, whisk together the fresh lime juice, olive oil, honey, cumin, chili powder, salt, and pepper until well combined. Taste and adjust seasoning as needed.
  3. Combine the salad: In a large mixing bowl, combine the corn, black beans, red bell pepper, red onion, cherry tomatoes, and cilantro. Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
  4. Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Just before serving, gently fold in the diced avocado. Serve chilled as a refreshing side dish or light meal.

Notes

Fresh summer corn is ideal but frozen works year-round. Always rinse canned beans thoroughly. Prepare up to a day in advance but add avocado just before serving. Remove jalapeño seeds for mild heat or leave for extra spice.