Are you ever stumped on what to serve with Mexican food? I take no credit for this. This is my mom’s recipe, a dish she’s honed over years and years of serving Tex-Mex and Mexican food. (She is not Texan but she adapted quickly.) It’s the perfect complement to an array of Mexican dishes and it’s super simple. If you can stir, you can make this.
Photography by Darling Photography
I served this alongside pork carnitas at Disney Dinners: Coco. I’m pleased to report that many of my guests got seconds of this salad! This recipe easily serves ten as a side dish.
One thing that drives me positively nuts in recipes in when they tell you to add tomatoes to chilled dishes. Tomatoes lose so much of their flavor in the fridge. Don’t do it! It’s one thing to eat leftovers, but please, please add the tomatoes and the avocado right before serving. You can make the rest of the salad ahead of time and keep it in the fridge but for heaven’s sake, add the last two ingredients when you’re ready to eat. Just trust me.
Disclaimer: I actually forgot to add the red bell pepper when I made this for Coco! The salad was perfectly good without it but I wanted to note that in case anyone looks at the photos and realizes there’s no bell pepper pictured.
Corn and Black Bean Salad
2 cans black beans
2 cans Mexican corn
1 cup white rice, cooked and cooled
1/2 cup cilantro
1/2 cup chopped red bell pepper
1-2 avocados, peeled, seeded, cubed
1 cup cherry tomatoes, sliced in half
Juice of 1 lime
1/3 cup olive oil
1 Tbsp red wine vinegar
1 tsp balsamic vinegar
1 tsp apple cider vinegar
1/2 tsp salt
1/2 tsp sugar
1 tsp cumin
- Whisk together cumin dressing ingredients.
- Rinse and drain black beans and Mexican corn. Toss with rice, cilantro, red bell pepper, and cumin dressing. Refrigerate until ready to serve.
- Right before serving, add tomatoes, avocado, and the juice of one lime.