Honey – this provides a subtle sweetness to the salad without it being overpowering.Fresh lime juice – always opt for fresh lime juice over the bottled variety for the best taste.Olive oil – I always use high-quality olive oil in my recipes.While this ingredient is optional, it certainly adds a kick of heat to the salad which I just love. Make sure to de-seed the jalapeño pepper and mince it into small pieces. You can opt to use only one color bell pepper or an assortment of red and green bell peppers. I recommend that the peppers be diced very small. Canned, frozen or fresh corn will also work in this salad. If you’re not fond of black beans, you could use kidney beans, Garbanzo chickpeas or Cannellini beans would also work well. Beans provide an excellent source of protein in this recipe. Be sure that the beans are drained and rinsed. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one. What Do I Need To Make This Corn and Black Bean Saladīelow I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient. With this recipe, serving suggestions are also included, which takes any guesswork out of what to serve with it at mealtime. Recipe variations have been included in case you want to mix things up or try something new to keep things interesting for yourself and the family. I’ve been making this Mexican Corn and Beans Salad for the family for years which means that you can trust that I’m guiding you from tried and true techniques and processes. You don’t need to scroll too far before coming across helpful recipe tips and tricks to make your salad assembly stress-free and enjoyable.
Apart from the chilling time, you only need to spare 15 active minutes of your time to make this salad and there’s no cooking involved! Most of the ingredients used in this recipe are likely to already be in your pantry (especially if you love Mexican cuisine), and if not, are readily accessible in your local grocery store. There’s no way that you’ll get lost along the way. This Mexican Corn and Beans Salad recipe include step-by-step instructions with photos for making the salad from scratch. It’s the perfect Mexican-inspired salad for anyone following a vegetarian diet and can easily be made vegan-friendly by omitting the honey for another sweetener. This salad is a budget-friendly side dish option that’s wholesome, loaded with mouth-watering flavors, and textures. This Mexican corn and beans salad can easily be made in advance, saving you some time and effort down the line. You could easily bulk it up with the addition of meat and pasta. It’s easy to make and super versatile – simply adapt the filling ingredients to suit your preferences. It can also be used as a filler for tacos, added as a topping for nachos…the list just goes on! It’s a great side dish to accompany any Tex-Mex main course. What To Serve With Mexican Black Bean and Corn Salad.What Do I Need To Make This Corn and Black Bean Salad.Made with Corn, Black Beans, Avocados, cilantro, and more, covered in a honey-lime vinaigrette, it can be served as salsa or a dip with tortilla or corn chips, or as a healthy side dish salad. Mexican Corn And Black Bean Salad is a bright, vibrant, and colorful salad that can be served as an Appetizer with Homemade Tortilla Chips, or as a Side Dish served next to Tex-Mex Enchiladas, Baked BBQ Chicken, or Fish Tacos.
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