Recipe: Yummy Mexican corn and bean salad

Mexican corn and bean salad. The inspiration for this Mexican Corn and Bean Salad came from a recent trip that Scott and I took to Austin, Texas. In Austin, Mexican and Tex-Mex food are the Café Tips for making this Mexican Corn and Bean Salad. This Mexican bean salad is such a fast and easy recipe to make.

This Mexican Street Corn Salad with Black Beans is incredibly flavorful, filling, and can be stored in the refrigerator for several days. It's fantastic for summer potlucks or picnics, as it travels really easily, and serves as a great side dish for lots of different mains. People always love to ask me what my favorite. You can have Mexican corn and bean salad using 12 ingredients and 2 steps. Here is how you cook it.

Ingredients of Mexican corn and bean salad

1. It's 1 cup of Green bell pepper chopped.
2. You need 1 cup of Red bell pepper chopped.
3. Prepare 1 cup of bell pepper Yellow chopped.
4. You need 1 1/2 cups of Red kidney bean (rajma) cooked.
5. You need 1 cup of Tomatoes deseeded   and chopped.
6. Prepare 1 cup of corn Cooked.
7. It's 1/2 cup of Cilantro chopped.
8. You need 1 1/2 tsps of Oregano.
9. You need 1 tsp of Red chilli flakes.
10. You need to taste of Salt.
11. It's 1/8 cup of Lime juice.
12. It's 1/8 cup of Olive oil.

This quinoa salad is a quick toss together with canned black beans, fresh garden tomatoes, corn, farmers cheese, jalapeños, red onions, cilantro, and lime. It will last for several days chilled which makes it a great make-ahead salad for picnics and gatherings. This Mexican Street Corn Salad is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob! Black Beans: Black beans are great, but you could sub any canned bean you have on hand (kidney and pinto beans also work great).

Mexican corn and bean salad instructions

1. Mix all the chopped vegetables well..
2. Combine dressing in a small jar. Toss well into the vegetables. Keep cool  in the fridge.

Drain the beans and the corn in a colander, rinse thoroughly, and drain well. Rinse the tomatoes, remove the core and seeds, and finely dice. Combine the corn and black beans with the remaining ingredients, except for the avocado. Delicious summer salad; a perfect side for a grilled entree or Mexican cuisine. I had to make a few Black bean corn salad was absolutely delicious and very popular at my party.

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