🍳DailyRecipes
Salad

Fresh Mexican Bean and Corn Salad

This vibrant salad is packed with colorful vegetables and finished with a bright, zesty dressing that everyone loves.

By Daily Recipes Book· 🌍 Mexican· July 20, 2026
Fresh Mexican Bean and Corn Salad
dailyrecipesbook.com
Prep
15 minutes
Cook
0 minutes
Total
15 minutes
Serves
4

There is nothing quite like a big bowl of fresh salad to brighten up your dinner table. This Mexican style salad is a favorite in my house because it is colorful, crunchy, and tastes even better the next day once the flavors have had time to mingle.

I love serving this as a light main meal or as a side dish for tacos. If you like things a little spicy, feel free to toss in a finely chopped jalapeño pepper for an extra kick.

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste

Instructions

  1. 1

    Place the drained black beans, thawed corn, diced bell pepper, cherry tomatoes, and red onion into a large mixing bowl.

  2. 2

    In a separate small jar or bowl, whisk together the olive oil, lime juice, ground cumin, salt, and pepper until well combined.

  3. 3

    Pour the dressing over the vegetables and sprinkle in the fresh cilantro.

  4. 4

    Toss everything together gently until the vegetables are evenly coated with the dressing.

  5. 5

    Serve immediately or let it sit in the refrigerator for thirty minutes to allow the flavors to develop.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to three days. This salad pairs perfectly with grilled chicken or crispy tortilla chips for dipping. If you prefer a creamy touch, stir in a little crumbled feta or cotija cheese before serving.

#vegetarian#gluten free#healthy#salad#easy

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