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Corn and Black Bean Salad with Mexican Vinaigrette

Zesty Corn and Black Bean Salad with Mexican Vinaigrette Delight

A refreshing Corn and Black Bean Salad with Mexican Vinaigrette, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Frozen Corn Defrosted; fresh corn can be used in peak season.
  • 1 can Black Beans Rinsed; choose low-sodium varieties.
  • 1 each Red Bell Pepper Diced; substitute with orange or yellow if preferred.
  • 1 each Yellow Bell Pepper Optional for added variety.
  • ½ each Red Onion Finely chopped; soak in cold water to mellow flavor.
  • 1 bunch Cilantro Chopped; can be replaced with parsley.
  • to taste Salt Adjust to dietary needs.
  • to taste Black Pepper Adjust to dietary needs.
For the Mexican Vinaigrette
  • 1 teaspoon Mexican Oregano Substitute with regular oregano if needed.
  • ½ teaspoon Kosher Salt For seasoning.
  • ½ teaspoon Black Pepper For seasoning.
  • ¼ cup Red Wine Vinegar Apple cider vinegar can be used as a substitute.
  • ¼ cup Grapeseed or Avocado Oil Olive oil can be used for a different flavor.
  • 2 tablespoons Water Adjust for desired consistency.
  • 1 teaspoon Granulated Garlic Fresh garlic may be used for a stronger flavor.
  • 1 teaspoon Sugar Adjust based on sweet preference.

Equipment

  • mixing bowl
  • Mason jar

Method
 

Salad Preparation
  1. In a large mixing bowl, combine defrosted frozen corn, rinsed black beans, diced red and yellow bell peppers, finely chopped red onion, and chopped cilantro. Season with salt and black pepper to taste. Toss gently until well mixed.
  2. In a mason jar, add Mexican oregano, kosher salt, black pepper, red wine vinegar, grapeseed or avocado oil, water, granulated garlic, and sugar. Secure the lid and shake vigorously for about 30 seconds until well combined.
  3. Drizzle the vinaigrette over the salad and toss gently to coat ingredients evenly.
  4. Cover and refrigerate for at least 2 hours to enhance the flavors.

Nutrition

Serving: 1servingCalories: 190kcalCarbohydrates: 30gProtein: 6gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 400mgFiber: 8gSugar: 2gVitamin A: 1000IUVitamin C: 50mgCalcium: 40mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 2 days. The salad tastes even better after marinating overnight.

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