This Mexican bean and corn salad, is without a doubt one of my absolute favourite summer salads EVER. It is packed with goodness like black beans, fresh corn, red pepper, cilantro and a to die for lime and cilantro vinaigrette that will blow you away. I have been making this salad for what seems like forever, since I discovered it from one of my favourite food bloggers, Jenn Segal from Once Upon a Chef. She shares some drool worthy recipes that I am always obsessing over and trying to adapt to suit my family’s tastes and more often then not they turn out amazing and my whole family enjoys them.
In terms of this seriously incredible Mexican bean and corn salad, it is summertime perfection. I have served it during summer gatherings and EVERYONE absolutely loves it. Most recently I served it alongside my Sazon Chicken, with some roasted potatoes and our guests could not get enough. I have eaten this as a side and straight up for lunch and I swear, the longer that everything marinates in the lime and cilantro vinaigrette the better. It is a wonderful combination of flavours that will have you and your guests just swooning. Pretty sure that I have caught Matt (my husband), eating this directly from the fridge as a “salsa” type dish because he just could not get enough. Which is crazy, because before we were married, he did NOT eat veggies, or beans or like vinaigrette’s so it is amazing how far he has come and how incredible this salad must be.
As you know by now, we do not share recipes that neither Nicole or I do not absolutely love and so by all means, you can trust us when we say that you HAVE TO MAKE THIS! It will become a family favourite and we promise, everyone will love it.
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- 2 15-ounce cans black beans, rinsed and drained
- 3 ears fresh cooked corn, kernels cut off the cob
- 2 red bell peppers, diced
- 2 cloves garlic, minced
- 2 tablespoons minced shallots, from one medium shallot
- 2 teaspoons salt
- ¼ teaspoon cayenne pepper
- 2 tablespoons sugar
- 9 tablespoons extra virgin olive oil
- 1 teaspoon lime zest
- 6 tablespoons fresh lime juice
- ½ cup chopped fresh cilantro, plus more for garnish
- Combine all ingredients in a large bowl and mix well. Cover and chill for a few hours or overnight. Garnish with a more chopped cilantro if desired. Serve at room temperature.