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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
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.
Step 2
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.
Step 3
In a small bowl, whisk together lime juice, olive oil, ground cumin, chili powder, salt, and black pepper to create the dressing.
Step 4
Pour the dressing over the salad ingredients in the large bowl. Gently toss to combine, being careful not to mash the avocado.
Step 5
Taste and adjust seasoning with additional salt or lime juice if needed.
Step 6
Cover and refrigerate the salad for at least 15 minutes to allow the flavors to meld, or serve immediately.
Step 7
Serve chilled or at room temperature as a side dish, dip with tortilla chips, or filling for tacos.
Nutrition Facts
| Serving size | (1515.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1372.9 |
| Total Fat 66.5g | 0% |
| Saturated Fat 9.6g | 0% |
| Polyunsaturated Fat 6.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3035.4mg | 0% |
| Total Carbohydrate 179.4g | 0% |
| Dietary Fiber 51.9g | 0% |
| Total Sugars 43.7g | |
| Protein 41.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 294.5mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 3123.0mg | 0% |
Source of Calories