Mexican Black Bean and Roasted Corn Salad
Bursting with vibrant colors and bold, zesty flavors, this Mexican Black Bean and Roasted Corn Salad is a versatile, crowd-pleasing recipe perfect for any occasion. Sweet, smoky roasted corn joins tender black beans, juicy cherry tomatoes, crisp red bell pepper, creamy avocado, and tangy lime dressing for a refreshing salad that celebrates the best of fresh, wholesome ingredients. Quick to prepare in just 25 minutes, this naturally vegan and gluten-free dish can be served as a chilled side salad, scooped up with tortilla chips, or even stuffed into tacos for a flavorful twist. Packed with protein, fiber, and an irresistible Tex-Mex flair, this salad is your go-to for summer cookouts, meal prep, and healthy snacking.
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Recipe Information
Ingredients
- 2 cups (cooked or canned, rinsed and drained) Black beans
- 2 cups (about 2 large ears of corn) Fresh corn kernels
- 1.5 cups (halved) Cherry tomatoes
- 1 medium (diced) Red bell pepper
- 0.5 medium (finely chopped) Red onion
- 1 large (diced) Avocado
- 0.5 cup (chopped) Fresh cilantro
- 3 tablespoons Lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.75 teaspoon (adjust to taste) Salt
- 0.25 teaspoon (adjust to taste) Black pepper
Instructions
Heat a dry cast iron skillet over medium-high heat. Add the fresh corn kernels and roast for 5–7 minutes, stirring occasionally, until the corn is lightly charred. Remove from heat and let the corn cool slightly.
In a large mixing bowl, combine the black beans, roasted corn, cherry tomatoes, diced red bell pepper, chopped red onion, diced avocado, and fresh cilantro.
In a small bowl, whisk together lime juice, olive oil, ground cumin, chili powder, salt, and black pepper to create the dressing.
Pour the dressing over the salad ingredients in the large bowl. Gently toss to combine, being careful not to mash the avocado.
Taste and adjust seasoning with additional salt or lime juice if needed.
Cover and refrigerate the salad for at least 15 minutes to allow the flavors to meld, or serve immediately.
Serve chilled or at room temperature as a side dish, dip with tortilla chips, or filling for tacos.
Nutrition Facts
Calories |
1373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3035 mg | 132% | |
| Total Carbohydrate | 179.4 g | 65% | |
| Dietary Fiber | 51.9 g | 185% | |
| Total Sugars | 43.7 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3123 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
