Ingredients
For the Salad:
12 oz bag of frozen corn, defrosted
1 can black beans, drained and rinsed
1 red bell pepper, diced
1 yellow bell pepper, diced
½ small red onion, finely diced
â…“ cup fresh cilantro, finely chopped
½ teaspoon salt
¼ teaspoon black pepper
For the Mexican Vinaigrette:
½ teaspoon Mexican oregano
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup red wine vinegar
½ cup freshly opened grapeseed or avocado oil
1 tablespoon water
½ teaspoon granulated garlic
1 teaspoon sugar
Instructions
1. Prepare the Corn — Defrost the frozen corn in the refrigerator overnight or according to package directions. Drain any excess liquid.
2. Prep the Vegetables — Dice the red and yellow bell peppers into small, uniform pieces. Finely dice the red onion and chop the cilantro.
3. Combine Salad Ingredients — In a large mixing bowl, add the defrosted corn, rinsed black beans, diced bell peppers, diced red onion, chopped cilantro, salt, and black pepper.
4. Make the Vinaigrette — In a mason jar, combine all the Mexican Vinaigrette ingredients. Secure the lid tightly and shake vigorously until the dressing is well emulsified.
5. Dress the Salad — Drizzle the vinaigrette over the corn salad mixture. Toss everything together thoroughly to ensure all ingredients are evenly coated.
6. Season and Marinate — Taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The salad can be made up to 2 days in advance.
Notes
Use freshly opened oil — For the vinaigrette, freshly opened oil ensures the best flavor. Rancid oil can ruin the dressing and affect the entire salad.
Dice uniformly — Even-sized vegetable pieces make for a more professional presentation and balanced flavor in every bite.
Roast the corn — For extra flavor, try roasting the corn before adding it. This adds a smoky depth that complements the Mexican-inspired flavors beautifully.
Make ahead: This salad tastes better after marinating for a few hours as the flavors meld. Store in an airtight container for up to 2 days.
Fresh corn option: Use 3–4 ears of corn — steam, boil, or grill, then cut the kernels off the cob.
Oil-free option: Substitute the oil with additional water or lime juice. The texture will differ but it will still be zesty and delicious.
Variations: Add diced avocado just before serving for creamy richness. Add jalapeño or cayenne for heat. Toss in grilled chicken, shrimp, or tofu for a heartier main dish. Crumble cotija cheese or queso fresco on top for a salty, tangy element. Substitute corn with grilled zucchini or summer squash for a seasonal twist.
- Prep Time: 15
- Category: Easy Meals
- Method: No-Cook
- Cuisine: Mexican