Go Back
Mexican corn and black bean salad

Mexican Corn & Black Bean Salad

Print Recipe Pin Recipe Save
Prep Time 1 hour 5 minutes
Total Time 1 hour 5 minutes

Ingredients
  

  • 1 15 oz. can sweet corn, drained and rinsed
  • 1 15 oz. can black beans, drained and rinsed
  • 1 bell pepper, chopped (red, yellow or orange)
  • 1/4 cup red onions, diced
  • 1/2 cup cherry tomatoes, chopped
  • 1/4 cup fresh cilantro, finely chopped

Dressing

  • 1 tablespoon lime juice
  • 3 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon  taco seasoning
  • 1 teaspoon  chili powder
  • 1 teaspoon  cumin
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 1/4 teaspoon   cayenne pepper (optional)

Instructions
 

  • In a large bowl combine all the vegetables.

Dressing

  • Combine all the ingredients in a separate bowl and mix well. I like to mix it in a mason jar.
  • Pour dressing over the vegetable and toss to coat.
  • Top with fresh cilantro.
  • Refrigerate for 1 hour before serving.

Notes

This salad can be refrigerated for up to 3 days.
Tried this recipe?Let us know how it was!