Southwest Corn Salad Recipe

Introduction

Southwest Corn Salad is a vibrant and fresh dish that combines sweet corn, crisp bell peppers, and zesty lime for a perfect side or light meal. This colorful salad is easy to prepare and packed with bold flavors that celebrate southwestern cuisine.

Ingredients

• 3 cups fresh or frozen corn kernels
• 1 cup black beans, drained and rinsed
• 1 cup diced bell peppers (red, yellow, or green)
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• Juice of 2 limes
• 1/4 cup vinaigrette dressing

Instructions

1. Step 1: In a large bowl, combine the corn, black beans, bell peppers, red onion, and cilantro.
2. Step 2: Pour the lime juice and vinaigrette over the salad and toss gently to mix everything evenly.
3. Step 3: Cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Tips & Variations

• For extra spice, add diced jalapeño or a pinch of cayenne pepper to the salad.
• Use fresh corn when in season for the best sweetness and texture.
• Swap the vinaigrette for a creamy dressing made with sour cream and lime for a richer flavor.
• Add diced avocado right before serving to enhance creaminess and freshness.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled. If the salad becomes watery after storage, drain excess liquid before serving and toss gently to refresh the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn for this salad?

Yes, canned corn works well in a pinch. Just be sure to drain it thoroughly to prevent extra moisture from thinning the salad.

Is this salad suitable for meal prep?

Absolutely! It holds up well in the fridge, making it a convenient and flavorful option to prepare ahead for lunches or dinners.

Southwest Corn Salad Recipe

Print Recipe

★★★★★

4.5 from 58 reviews

A vibrant and refreshing Southwest Corn Salad featuring sweet corn, black beans, colorful bell peppers, red onion, and fresh cilantro, perfectly tossed in a zesty lime vinaigrette. This simple no-cook salad is ideal as a side dish or a light lunch, offering a delightful blend of textures and bold southwestern flavors.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Southwestern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Legumes

• 2 cups fresh or frozen corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 yellow or green bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup fresh cilantro, chopped

Dressing

• Juice of 2 limes
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste

Instructions

1. Prepare ingredients: If using fresh corn, cook and cool it before starting. Drain and rinse the black beans thoroughly to remove excess sodium. Dice the bell peppers, finely chop the red onion, and chop the cilantro.
2. Mix dressing: In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and pepper to create the vinaigrette.
3. Combine salad ingredients: In a large bowl, add the corn, black beans, diced bell peppers, red onion, and cilantro. Pour the prepared vinaigrette over the salad.
4. Toss the salad: Gently toss all ingredients until evenly coated with the lime vinaigrette, ensuring a balanced flavor throughout.
5. Chill and serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled for best taste.

Notes

• You can substitute frozen corn if fresh is unavailable; just thaw and drain before using.
• Adjust the amount of lime juice and chili powder to suit your taste preferences.
• This salad can be made a day ahead and stored in the refrigerator.
• Optionally, add diced avocado or jalapeño for extra creaminess or heat.
• Serve as a side dish with grilled meats or as a topping for tacos and burritos.

Keywords: Southwest Corn Salad, black bean salad, no-cook salad, lime vinaigrette, vegetarian, side dish, summer salad, easy salad recipe