Thursday, May 6, 2010

Mexican Salad

Cinco de Mayo was yesterday, so what better recipe to bring to Thursday’s Terra Treats than this one for Mexican salad? Sweet corn and hearty black beans come together with fresh tomatoes, spicy jalapeños, and a chili-lime dressing. Serve it over butterhead lettuce for a great salad, or over rice for a brighter version of rice and beans. This salad also makes a wonderful side dish to grilled shrimp, rotisserie chicken… or anything else you can think of!

Serves 4

Mexican Salad

½ pint grape tomatoes
1 (15-oz) can black beans, rinsed and drained
2 cups sweet white corn
¼ cup thinly sliced red onion
1 jalapeño pepper, seeded and chopped
1 tbsp lime juice
1 tbsp olive oil
1-2 garlic cloves, pressed
¼ tsp cumin
¼ tsp chili powder
¼ tsp garlic powder
Kosher salt, coarse ground black pepper
1 ripe avocados, chopped
  1. Place tomatoes, black beans, corn, onion, and jalapeño in a bowl together. In a separate bowl, mix together the lime juice, olive oil, garlic cloves, cumin, chili powder, and garlic powder; pour over the vegetable mixture and gently stir to coat evenly. Season with kosher salt and pepper to taste.
  2. Right before serving, gently toss in the avocado; blend well and serve at room temperature.


  1. great salad, I love all the flavors..


  2. you can do anything with beans! BEANS RULE!! Thanks LS!