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Corn and Black Bean Salad with Mexican Vinaigrette

Corn and Black Bean Salad with Mexican Vinaigrette

A refreshing Corn and Black Bean Salad with Mexican Vinaigrette that's perfect for any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Mexican
Servings 4 servings
Calories 347 kcal

Equipment

  • large bowl
  • Mason jar

Ingredients
  

For the Salad

  • 12 oz frozen corn defrosted
  • 1 can black beans drained and rinsed
  • 1 red bell pepper
  • 1 yellow bell pepper
  • ½ small red onion
  • ⅓ c finely chopped cilantro
  • ½ t salt
  • ¼ t black pepper

Mexican Vinaigrette

  • ½ t mexican oregano
  • ¼ t kosher salt
  • ¼ t black pepper
  • ¼ c red wine vinegar
  • ½ c oil (grapeseed or avocado) freshly opened
  • 1 T water
  • ½ t granulated garlic
  • 1 t sugar

Instructions
 

Preparation

  • In a large bowl, add the bag of corn, rinsed black beans, chopped peppers, small diced red onion, cilantro, and salt and pepper.
  • In a mason jar, shake up all of the ingredients to the vinaigrette.
  • Drizzle the vinaigrette over the corn salad and toss well to combine. Taste for seasoning and allow to marinate until you are ready for dinner.
  • This recipe keeps fresh for 2 days in the refrigerator.

Nutrition

Serving: 1gCalories: 347kcalCarbohydrates: 30gProtein: 7gFat: 24gSaturated Fat: 2gPolyunsaturated Fat: 21gSodium: 458mgFiber: 6gSugar: 4g
Keyword black bean salad, corn salad, easy salad, healthy salad, vegetarian, vinaigrette
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