Mexican chopped salad recipe with black beans and corn

This Mexican black bean and corn salad is a vibrant and refreshing dish, perfect for summer meals or as a side for barbecues. It’s quick to prepare and packed with flavour.

Irresistible Mexican Black Bean and Corn Salad – Fresh, Healthy, and Full of Flavor

Looking for a vibrant, healthy side dish or light dinner idea? This Mexican salad bursts with color and flavor, and it’s as satisfying as it is simple to make.

Loaded with wholesome ingredients like creamy avocado, juicy tomatoes, sweet corn, crisp bell peppers, and hearty black beans, this refreshing salad is perfect for any season.

Want to make it heartier? Toss in some flaked tuna or shredded roasted chicken for a protein-packed twist.

This easy Mexican black bean and corn salad is rich in nutrients, fiber, and healthy fats, making it a smart choice for lunch boxes, picnics, or a light weeknight meal.

Its bold, zesty flavors and colorful presentation will make it a regular in your weekly rotation.

Quick to prepare and even better the next day, this Mexican-inspired salad is a delicious way to eat well without compromising on taste.

You’ll crave it again and again!

Flavor-Packed Ingredients for the Perfect Mexican Black Bean and Corn Salad

Here’s everything you need to create this vibrant, nutritious Mexican salad bursting with color, texture, and bold flavor:

• 1 can of black beans (drained): A great source of plant-based protein and fiber, black beans add a hearty texture and earthy taste.
• 1 can of corn (drained): Sweet and crunchy, corn brightens the salad with its golden color and natural sweetness.
• 1 avocado (diced): Creamy and rich in healthy fats, avocado adds smoothness and a luxurious mouthfeel.
• 1/2 red onion (diced): Sharp and slightly sweet, red onion brings a refreshing bite and color contrast.
• 2 medium tomatoes (diced): Juicy and vibrant, tomatoes balance the flavors with acidity and freshness.
• 1/2 red bell pepper (diced): Adds sweetness, crunch, and a vibrant red hue.
• 1/2 green bell pepper (diced): Offers a slightly bitter crunch that complements the sweeter veggies.
• 1/3 bunch of parsley (chopped): Brings a fresh, herby lift and color to the dish.
• 1 can of tuna (drained): Optional but delicious—adds lean protein and savory depth.

For the Zesty Mexican Dressing:

• 1/4 cup extra virgin olive oil: A smooth, heart-healthy base for the dressing.
• Zest and juice of 1 lemon: Adds tang, brightness, and a burst of citrus aroma.
• 1 garlic clove (minced): Infuses the salad with a bold, pungent kick.
• 1 tsp chili powder: Adds warm, smoky heat to enhance the Mexican flair.
• 1/2 tsp salt (preferably Himalayan): Balances the flavors and enhances natural tastes.
• 1/2 tsp ground cumin: Gives an earthy, slightly spicy note that’s essential to Mexican cuisine.
• 1/4 tsp Tabasco: A splash of heat for a spicy finish—adjust to taste.

How to Make Mexican Black Bean and Corn Salad – Step-by-Step Instructions

Follow these easy steps to create a flavorful and refreshing Mexican black bean and corn salad that’s perfect for any occasion:

1. Prep the beans and corn:
   Drain and rinse one can of black beans and one can of corn thoroughly. Place them in a large mixing bowl.
2. Chop the vegetables:
   Dice the red and green bell peppers, tomatoes, red onion, and avocado into small, bite-sized cubes for an even mix of textures and flavors.
3. Add herbs and protein:
   Finely chop the parsley and add it to the bowl. If using, drain and flake in the canned tuna or your choice of protein.
4. Make the zesty vinaigrette:
   In a small bowl or bottle, combine 1/4 cup extra virgin olive oil, the zest and juice of a lemon, one minced garlic clove, 1 tsp chili powder, 1/2 tsp salt, 1/2 tsp cumin, and a few drops of Tabasco. Shake or whisk until well blended.
5. Toss and serve:
   Pour the vinaigrette over the salad ingredients and gently mix until everything is evenly coated. Serve fresh and enjoy!

Serving Suggestions for Mexican Black Bean and Corn Salad

This Mexican black bean and corn salad is incredibly versatile and fits beautifully into a variety of meals. Here are some delicious ways to enjoy it:

• As a Light Meal: Serve it chilled on its own as a refreshing lunch or a quick, healthy dinner. It’s filling yet light—perfect for warm days.
• With Grilled Meats or Fish: Pair it with grilled chicken, steak, shrimp, or fish for a balanced and flavorful plate.
• Taco, wraps or Burrito Filler: Spoon it into soft tortillas, like the Gluten-Free Spinach Tortillas or burrito wraps along with cheese and sour cream for an easy Mexican-inspired wrap.
• Topping for Nachos: Scatter it over tortilla chips with melted cheese for a colorful and protein-packed nacho platter.
• Picnic or Potluck Favorite: This salad travels well and tastes even better after a few hours, making it ideal for lunch boxes, BBQs, or gatherings.

Tasty Variations for Mexican Black Bean and Corn Salad

One of the best things about this Mexican salad recipe is how easily it can be customized to your taste or what you have on hand. Here are some creative and delicious variations:

• Make it vegan: Skip the tuna or chicken and add extra avocado or chickpeas for a plant-based protein boost.
• Add grains: Mix in cooked quinoa, bulgur, or brown rice to turn the salad into a hearty grain bowl.
• Go cheesy: Crumble in some feta, cotija, or shredded cheddar cheese for a creamy, tangy contrast.
• Spice it up: Add diced jalapeños, serrano peppers, or a splash more Tabasco for extra heat.
• Use different herbs: Try fresh cilantro or mint instead of parsley for a different aromatic twist.
• Swap the protein: Use shredded rotisserie chicken, grilled shrimp, or even tofu cubes instead of tuna.
• Toss in fruits: A handful of diced mango or pineapple adds a sweet and juicy pop that balances the spice.

Mix, match, and make it yours!

Other side dishes to try

• Pasta Salad with Pesto, Cherry Tomatoes & Mozzarella
• Lebanese falafel recipe
• Potato and egg salad

Easy mexican chopped salad recipe

This Mexican black bean and corn salad is a vibrant and refreshing dish, perfect for summer meals or as a side for barbecues. It’s quick to prepare and packed with flavour.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Course salad, side dish

Cuisine mexican cuisine

Servings 4 portions

Calories 360 kcal

Ingredients

  

• 1 can of black beans drained
• 1 can of corn drained
• 1 avocado diced
• 1/2 red onion diced
• 2 medium tomatoes diced
• 1/2 red bell pepper diced
• 1/2 green bell pepper diced
• 1/3 bunch of parsley chopped
• 1 can of tuna drained

For the Zesty Mexican Dressing:

• 1/4 cup extra virgin olive oil
• Zest and juice of 1 lemon
• 1 garlic clove minced
• 1 tsp chili powder
• 1/2 tsp salt preferably Himalayan
• 1/2 tsp ground cumin
• 1/4 tsp Tabasco

Instructions

 

• Drain and rinse one can of black beans and one can of corn thoroughly. Place them in a large mixing bowl.
• Dice the red and green bell peppers, tomatoes, red onion, and avocado into small, bite-sized cubes for an even mix of textures and flavors.
• Finely chop the parsley and add it to the bowl. If using, drain and flake in the canned tuna or your choice of protein.
• In a small bowl or bottle, combine 1/4 cup extra virgin olive oil, the zest and juice of a lemon, one minced garlic clove, 1 tsp chili powder, 1/2 tsp salt, 1/2 tsp cumin, and a few drops of Tabasco. Shake or whisk until well blended.
• Pour the vinaigrette over the salad ingredients and gently mix until everything is evenly coated. Serve fresh and enjoy!