Black Bean Salad with Corn

Are you a fan of black bean and corn salsa? If so, you're gonna love this Black Bean Salad with Corn. A favorite corn salad recipe at our house, this Mexican corn salad is a black bean salad that's flavorful, simple, and super easy to make.

Servings: 6 servings

Chef Alli

5 from 1 vote

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Prep Time 10

Cook Time 0

Total Time 10

Ingredients

Salad

2 cans black beans drained and rinsed well
2 cups frozen sweet corn thawed
1 cup peeled jicama diced
2 Roma tomatoes seeded and chopped
2 green onions sliced
2 Tbs. chopped fresh cilantro

Dressing

¼ cup red wine vinegar
2 Tbs. canola oil
1 tsp. chili powder
¼ tsp. ground cumin
1 clove garlic minced
1 Tbs. fresh lime juice
½ tsp. kosher salt
2 Tbs. salsa

Instructions

In large mixing bowl, prepared the black bean salad by combining the black beans, corn, jicama, tomatoes, green onions, and cilantro.
In a salad dressing cruet or a jar with a tight fitting lid, add the dressing ingredients; shake to combine well. Pour the prepared dressing over the black bean salad; gently toss to combine. Let the salad season for at least 1-2 hours before serving.
Salad is best served at room temperature.

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