Mexican Salad Recipe

I made a Mexican salad of black beans, corn, peppers, onions, and tomatoes tossed in a cilantro-lime dressing that turns into a side salad for tacos with a clever twist you’ll want to know about.

I throw together my favorite Mexican Salad when I need something bold and fast. Canned black beans and sweet corn give it that hearty pop, and the dressing idea in my head makes me keep going back for more.

I often serve it as a Side Salad For Tacos or when I’m scrolling through Mexican Style Salad Recipes and need a quick win. It’s loud, crunchy, weirdly addictive, and honestly I barely follow a recipe, I just taste and tweak till it’s right.

If you like salads that do the talking, this one will make you curious.

Ingredients

• Black beans: hearty, full of fiber and plant protein, keeps you full longer.
• Sweet corn: crunchy, slightly sweet, adds carbs and natural sugars, bright summer flavor.
• Avocado: creamy healthy fat, adds richness and silkiness, makes salad feel indulgent.
• Cherry tomatoes: juicy, tangy, full of vitamin C, give pops of acidic brightness.
• Red onion: sharp bite, a little sweetness when raw, adds crunch and zip.
• Cilantro: herbal, citrusy lift for the dressing, some people love or hate it.
• Lime juice: bright acidity, balances richness, adds tang and lowers perception of fat.

Ingredient Quantities

• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can sweet corn, drained (or 1 1/2 cups fresh or frozen corn)
• 1 1/2 cups diced bell peppers (about 1 red + 1 yellow)
• 1/2 medium red onion, finely chopped (about 1/2 cup)
• 2 cups cherry tomatoes, halved (or 3 medium roma tomatoes, diced)
• 1 ripe avocado, diced (optional but really good)
• 1/2 cup chopped fresh cilantro, packed
• 2 tablespoons chopped green onions or scallions (optional)
• For the cilantro lime dressing:
  • 1/2 cup packed fresh cilantro
  • 1/4 cup extra virgin olive oil
  • 2 to 3 tablespoons fresh lime juice (about 2 limes)
  • 1 to 2 tablespoons honey or agave nectar
  • 1 small garlic clove
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons plain Greek yogurt or sour cream (optional for a creamier dressing)

• Salt and pepper to taste (extra for seasoning)

How to Make this

1. Drain and rinse the black beans, drain the canned corn well. If you have fresh or frozen corn, heat a teaspoon of olive oil in a skillet over medium high heat and cook the corn until it gets a little char, 3 to 5 minutes, then let it cool a bit.

2. Dice the bell peppers, finely chop the red onion, halve the cherry tomatoes or dice the romas, chop the 1/2 cup cilantro and slice the green onions. Put all those chopped veggies plus the beans and corn into a large bowl.

3. Make the cilantro lime dressing: in a blender or food processor combine 1/2 cup packed cilantro, 1/4 cup extra virgin olive oil, 2 to 3 tablespoons fresh lime juice, 1 to 2 tablespoons honey or agave, 1 small garlic clove, 1/2 teaspoon ground cumin, 1/4 teaspoon chili powder if you want a bit of heat, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 2 tablespoons plain Greek yogurt or sour cream if you want it creamy.

4. Blend the dressing until smooth, taste and adjust salt lime or sweetness as needed. If its too thick add a teaspoon or two of water or more olive oil and blend again.

5. Pour about half the dressing over the salad and toss gently to combine, you can add more later so you dont overdress it. Taste and season with more salt and pepper if needed.

6. Dice the avocado last so it doesnt brown, then gently fold it into the salad right before serving so it stays intact.

7. Let the salad sit in the fridge 10 to 15 minutes if you can, it helps the flavors marry, but you can serve it right away if you want.

8. Garnish with extra chopped cilantro and green onions, and add extra lime juice or salt at the table if someone likes it brighter or saltier.

9. Leftover dressing keeps in the fridge for a few days and the salad is best the same day, but you can store components separately to keep the avocado from getting mushy.

Equipment Needed

1. Can opener and a colander or fine mesh strainer for draining and rinsing beans and corn
2. Large skillet for charring corn (if using fresh or frozen)
3. Cutting board
4. Sharp chef’s knife
5. Large mixing bowl for the salad
6. Blender or food processor for the cilantro lime dressing
7. Measuring cups and spoons
8. Silicone spatula or wooden spoon plus salad tongs or servers for tossing
9. Citrus juicer or reamer and a small jar or container to store leftover dressing

FAQ

Mexican Salad Recipe Substitutions and Variations

• Black beans: pinto beans, kidney beans, chickpeas or cannellini beans, canned or cooked both work fine
• Sweet corn: frozen or fresh kernels, canned corn in a pinch, or charred grilled corn for extra flavor
• Bell peppers: try poblano for a mild smoky note, sweet banana peppers, or diced cucumber if you want something milder
• Cilantro (in the dressing): flat leaf parsley plus extra lime, fresh basil for a different bright twist, or extra green onion if you really dislike cilantro

Pro Tips

1) Give the corn and bell peppers a bit of char if you can, it adds real depth and keeps the salad from tasting one-note. Quick sear on high heat only takes a few minutes and you wont lose the crunch.

2) Make the dressing ahead and chill it, but only dress part of the salad at first. That way nothing gets soggy while flavors marry, you can always add more dressing later if it needs a boost.

3) Dice the avocado last and use a firm ripe one so it holds shape, or toss the cubes lightly in lime juice right after cutting to slow browning. Leaving the pit in the bowl is not magic, it helps a little but not as much as the lime.

4) Taste for salt, acid and sweetness before serving, its the easiest way to fix a flat batch. Add a pinch more salt or a splash more lime, and for texture toss in toasted pepitas or crushed tortilla chips at the end.