Mexican Corn & Black Bean Salad
Mexican Corn and Black Bean Salad is a super easy and refreshing summer salad full of black beans, corn, and tomatoes! This black bean and corn salad comes together in a snap and has the most flavorful chili lime and garlic dressing!
Servings 8
Calories 100kcal
Ingredients
- 4 Ears Corn Shucked
- 1/2 Cup Red Onion Diced
- 1 Can Black Beans Drained and rinsed
- 1/2 Cup Cherry Tomatoes Cut in half
- FOR THE SAUCE:
- 3 Tablespoons Butter Melted
- 2 Tablespoons Lime Juice About 1 lime
- 1 Tablespoon Taco Seasoning
- 1 Teaspoon Chili Powder
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Salt
- 2 Tablespoons Cilantro For garnish, optional.
Instructions
- In a large pot of boiling salted water, cook the corn for 3 minutes. Drain and place corn into a bowl of ice water to stop the cooking. Once the corn is cool, cut the kernels from the cobb into a large bowl. Add the red onion, drained and rinsed black beans, and sliced cherry tomatoes to the bowl with the corn. Set aside. In a small bowl, whisk together the melted butter, lime juice, taco seasoning, chili powder, garlic powder, and salt. Drizzle the dressing over the corn mixture, and stir to combine. Chill the salad for at least 1 hour before serving. Garnish with cilantro if desired.
Notes
NOTE: You can use canned or frozen (cooked) corn for this recipe instead of fresh if
desired. This comes out to about 3 cups.
desired. This comes out to about 3 cups.