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Corn and Black Bean Salad with Mexican Vinaigrette

Corn and Black Bean Salad with Mexican Vinaigrette

This Corn and Black Bean Salad with Mexican Vinaigrette is bursting with Tex Mex flavors and serves as a healthy alternative to rice and beans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Inactive Time 2 hours
Total Time 2 hours 15 minutes
Course Salad Recipes
Cuisine Tex Mex
Servings 6 servings
Calories 347 kcal

Equipment

  • large bowl
  • mason jar

Ingredients
  

For the Salad

  • 12 oz frozen corn defrosted in the refrigerator
  • 1 can black beans drained and rinsed
  • 1 red bell pepper
  • 1 yellow bell pepper
  • ½ small red onion
  • ⅓ c finely chopped cilantro
  • ½ t salt
  • ¼ t black pepper

Mexican Vinaigrette

  • ½ t mexican oregano
  • ¼ t kosher salt
  • ¼ t black pepper
  • ¼ c red wine vinegar
  • ½ c freshly opened oil such as grapeseed or avocado oil
  • 1 T water
  • ½ t granulated garlic
  • 1 t sugar

Instructions
 

Instructions

  • In a large bowl, add the bag of corn, rinsed black beans, chopped peppers, small diced red onion, cilantro, and salt and pepper.
  • In a mason jar, shake up all of the ingredients to the vinaigrette.
  • Drizzle the vinaigrette over the corn salad and toss well to combine. Taste for seasoning and allow to marinate until you are ready for dinner.
  • This recipe keeps fresh for 2 days in the refrigerator.

Notes

This salad can be served alongside grilled chicken, tacos, or traditional Tex Mex items like enchiladas and chile rellenos.

Nutrition

Serving: 1gCalories: 347kcalCarbohydrates: 30gProtein: 7gFat: 24gSaturated Fat: 2gPolyunsaturated Fat: 21gSodium: 458mgFiber: 6gSugar: 4g
Keyword Corn and Black Bean Salad, grilled chicken side, Healthy Salad, Mexican Vinaigrette, Tex Mex salad, vegetarian salad
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