Mexican Corn and Bean Salad

<span itemprop="name">Mexican Corn and Bean Salad</span>



  • 10 oz cherry tomatoes
  • 4 c frozen corn
  • 1 -14oz can of black beans, drained and rinsed
  • ¼ red onion, diced
  • 1 c packed cilantro, chopped
  • 4 green onions, chopped


  • 2 garlic cloves
  • zest and juice of 1 lime
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. olive oil
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. chili powder



  1. Cut the cherry tomatoes into quarters, toss with a pinch of salt and place in a colander, let drain while you prepare the rest of the salad. You can skip this step but the salad ends up a little watery.
  2. Preheat a pan on high heat, add the corn, cook until the kernels are brown and maybe a few edges are blackened. When the corn starts to pop out of the pan you know it’s done.
  3. Put all of the salad ingredients into a large bowl and make the dressing.


  1. Crush the garlic into a small bowl and microwave for 30 seconds, this will remove the strong bite, add it to the salad along with the remaining ingredients.
  2. Toss everything together, serve at room temperature or chilled.

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