Mexican Corn and Bean Salad


I adore Mexican food, but sometimes it can be a bit stogy, heavy refried beans and rich Spanish rice are not always refreshing during the summer. This salad is lighter than those traditional side dishes but just as substantial and filling. Charred corn, creamy black beans and sweet little cherry tomatoes are the base of this salad, some herbage is thrown in and everything is dressed with a little lime juice, olive oil and chili powder. I prefer to serve this salad slightly chilled, but it’s just as good at room temperature just after it comes together.

My two other favorite Mexican side dishes are lemon lime coleslaw and cabbage confetti salsa, yeah I like my cabbages.

Mexican Corn and Bean Salad



  • 10 oz cherry tomatoes
  • 4 c frozen corn
  • 1 -14oz can of black beans, drained and rinsed
  • ¼ red onion, diced
  • 1 c packed cilantro, chopped
  • 4 green onions, chopped


  • 2 garlic cloves
  • zest and juice of 1 lime
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. olive oil
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. chili powder



  1. Cut the cherry tomatoes into quarters, toss with a pinch of salt and place in a colander, let drain while you prepare the rest of the salad. You can skip this step but the salad ends up a little watery.
  2. Preheat a pan on high heat, add the corn, cook until the kernels are brown and maybe a few edges are blackened. When the corn starts to pop out of the pan you know it’s done.
  3. Put all of the salad ingredients into a large bowl and make the dressing.


  1. Crush the garlic into a small bowl and microwave for 30 seconds, this will remove the strong bite, add it to the salad along with the remaining ingredients.
  2. Toss everything together, serve at room temperature or chilled.

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