Black Bean and Corn Salad – a colorful and delicious salad that’s perfect for summer gatherings! Always a party hit!
This salad is great as a topping on chicken tacos or served as a side dish to any Mexican dish.
MEXICAN BLACK BEAN AND CORN SALAD
As promised, here is the recipe for the Black Bean and Corn salad that I have been using as a topping on our Slow Cooker Chicken Tacos. It’s absolutely phenomenal and really easy to throw together! We live in Kansas and if we could, we would eat corn every day. My kiddos are always happy to see it on the dinner table. I knew they will love this salad! It’s just another way for us to enjoy it. For me, the red onion and lime juice make a fantastic flavor combo. Fresh with a zing! Love it!
Mexican Black Bean and Corn Salad Ingredients:
- black beans
- whole kernel corn
- Roma tomatoes
- red onion
- jalapeno pepper
- salt and pepper
It is very common to add chopped cilantro to a black bean and corn salad. But here is the thing: I cannot stand cilantro. I tried. I tried really hard. If only all it did was adding the green color but it has that particular flavor that can take over a salad like this and if you don’t like it – you won’t enjoy this salad. That’s why it’s not in the recipe. It’s only a garnish for the photo. 🙂 But if you happen to love it, feel free to throw some in!
This salad is perfect for picnics, summer gatherings, parties and always a crowd-pleaser!
If you make one of my recipes, tag me on INSTAGRAM @crunchycreamysweet I would love to see what’s happening in your kitchen! See you there!
This black bean and corn salad is great as a taco topping or a delicious side dish to any Mexican dinner.
- 15.25 oz can whole kernel corn drained
- 15 oz can black beans drained and rinsed
- 2 Roma tomatoes chopped
- 1/2 red onion chopped
- 1 Jalapeno pepper chopped (optional)
- 1 Tablespoons lime juiced or 3 lime juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Place all veggies in a medium salad bowl.
- In a small measuring cup, whisk lime juice, salt and pepper. Pour over the vegetables.
- Stir gently. Cover and refrigerate until ready to serve.
If making the recipe for a party or gathering, double the recipe.