Fiesta Salad
This easy Fiesta Salad features a refreshing medley of corn, black bean, and fresh veggies tossed in an irresistible Mojo-inspired sweet honey lime dressing. Enjoy alongside your favorite meals for a burst of vibrant, zesty flavor.
*This Fiesta Black Bean and Corn Mojo Salad post is sponsored by Branch-A Family of Farms. All opinions are my own.*
In the realm of refreshing summer dishes, few ingredients rival sweet corn and black beans. From the humble vibes of Mexican bean salad to the Southern charm of Carolina caviar, there’s something about corn and black beans that brings satisfaction to every bite.
However, one corn and black bean concoction always steals the spotlight when firing up the grill for marinated steaks, grilled shrimp, or juicy chicken. Enter my fiesta black bean and corn mojo salad.
Get ready because this salad is a party on your plate that will surely rock your socks off! Picture sweet corn, hearty black beans, juicy tomatoes, and crisp onions, all tossed in a quick and easy mojo dressing made with fresh citrus, honey, herbs, and warming spices –it adds the right amount of zing to every forkful.
Why you’ll love this recipe
- It’s a flavor fiesta! Sweet corn, savory black beans, juicy tomatoes, zesty onions, and a simple honey lime dressing make an incredibly delicious combination.
- Nutrient-rich. Loaded with ingredients like black beans and fresh vegetables, this fiesta salad recipe is packed with essential vitamins, minerals, and fiber.
- Versatile serving. I often serve this black bean and corn salad with honey lime dressing alongside grilled meats or as an appetizer with tortilla chips. Regardless, it’s seriously to die for!
- Quick and easy. With straightforward assembly and a quick homemade dressing, this dish is perfect for busy weeknight dinners or last-minute potlucks, picnics, or gatherings.
Ingredients you’ll need
- Fresh corn. You can typically find the freshest and most flavorful corn on the cob from late May to early September. I used Branch Gourmet Extra Sweet Corn in this mojo salad recipe, which you can find hand-picked exclusively at your local Publix. It’s conveniently pre-shucked, and the flavor is incredible!
- Can of black beans. Canned beans are cooked during the canning process, so all you have to do is drain and rinse them well before using them in salads.
- Tomatoes. Opt for a meaty tomato variety with a low moisture content, like Roma, plum, beefsteak, or halved grape tomatoes, that will retain shape when tossed in a salad.
- Sweet onion. I like the mild flavor profile of sweet onions, but you can also use red onions here for a pop of color and crunch.
- Extra virgin olive oil. Good-quality EVOO provides a smooth, flavorful base for the dressing to coat the ingredients.
- Fresh lime juice. The acidity gives the dressing a tangy kick.
- Fresh orange juice and orange zest. Give the dressing a sweeter citrus note to complement the savory elements.
- Cilantro. Adds a vibrant, herbaceous flavor. If you’re not a fan of cilantro, use fresh chopped parsley or chives here.
- Garlic cloves. Provides complexity and savory flavor. Make sure to use fresh garlic cloves, NOT jarred, for the best results.
- Honey. Serves as a natural sweetener.
- Spices. A mix of dried oregano, cumin, salt, and pepper provides well-balanced, warming, earthy flavors.
- Avocado. Look for one that is firm with a slight give when pressed, indicating a creamy and ripe consistency suitable for salads.
How to make fiesta corn salad
Step 1: Cook corn. Wrap corn cobs in a damp paper towel, place in a microwave-safe dish, cover, and microwave until the kernels are tender ( 3-4 minutes). Rinse with cold water, let cool, and then cut the kernels off the cob.
Step 2: Make dressing. Mix the olive oil, citrus juices, cilantro, garlic, zest, honey, and spices in a blender until combined.
Step 3: Toss salad. Place the corn kernels, black beans, tomatoes, and onion in a large bowl. Drizzle the dressing over the top and toss to coat.
Step 4: Chill and serve. Place the dish in the refrigerator for at least an hour to chill. Top with chopped avocado right before serving, and enjoy!
Recipe tips
- Fresh ingredients. Opt for the freshest, most perfectly ripened sweet corn, tomatoes, onion, and herbs for the best taste and texture. As for the beans, I recommend taking advantage of the convenience of a can.
- Dice the veggies uniformly. Take time dicing your tomatoes and onions the same size as the corn and beans to ensure an even distribution of tastes and textures in every bite.
- Chill before serving. Plan ahead so you can chill the salad for at least an hour or overnight. I find this fiesta salad recipe tastes even better the next day as the flavors meld.
Variations
- Grill the corn – Instead of microwaving it, consider grilling it over medium-high heat, turning occasionally, until the kernels are tender and lightly charred. This will give the salad a subtle smokey dimension. Or, cook the corn on your Blackstone griddle!
- Switch up the beans – Instead of black beans, try pinto beans for a similar mild, creamy flavor. Kidney, navy, and small red beans would also be great.
- Protein boost – Increase the protein content by adding cooked and cooled proteins like marinated chicken or shrimp.
- Add more veggies – This black bean corn salad has plenty of room for fresh veggies, like diced red bell pepper and jalapeños for an extra kick.
- Garnish creatively – Besides avocado, try topping with crumbled queso fresco, sliced green onions, sliced black olives, or a wedge of lime for a decorative and tasty finishing touch.
Storing
Transfer leftover fiesta salad to an airtight container and refrigerate for 2-3 days (just know that the flavors and crispness are best within the first day). Unfortunately, this dish does not freeze well.
FAQ
This dish is an excellent side dish for grilled proteins and BBQ, of course, but it can also be a refreshing topping for fish tacos, black bean burgers, rice bowls, or even a flavorful accompaniment to Mexican beef casserole and fajitas.
Yes! While fresh corn adds a wonderful crunch and sweetness, canned corn is a convenient and time-saving option, especially when fresh corn is not in peak season. Just drain and rinse the canned corn before adding it to your salad.
“Mojo” is typically characterized by a combination of citrus, often lime, and complementary savory elements, such as garlic and herbs –which is exactly what the honey lime dressing in this recipe is all about!
More quick and easy salad recipes
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Fiesta Salad
Ingredients
- 2 ears of fresh corn husk and silk removed
- 15 oz can of black beans-drained and rinsed
- 4 Roma tomatoes diced
- 1/2 sweet onion finely chopped
- 1 avocado chopped
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup fresh cilantro chopped
- 2 garlic cloves minced
- 1/2 tbsp. orange zest
- 1/2 tbsp. dried oregano
- 1 1/4 tsp. ground cumin
- 3/4 tsp. salt
- 1 tbsp. honey
- 3/4 tsp. pepper
Instructions
- Wrap each ear of corn in a damp paper towel and place into a covered microwaveable dish.
- Microwave for 3-4 minutes.
- Rinse with cold water and set aside to cool.
- Cut corn off the cobb and place it into a large bowl.
- Add black beans, tomatoes, and onion.
- Combine olive oil, juices, cilantro, garlic, zest, honey, and spices in a blender and blend until combined.
- Pour over bean and corn mixture and toss to coat.
- Chill for at least an hour before serving.
- Top with chopped avocado right before serving.
Notes
- Fresh ingredients. Opt for the freshest, most perfectly ripened sweet corn, tomatoes, onion, and herbs for the best taste and texture. As for the beans, I recommend taking advantage of the convenience of a can.
- Dice the veggies uniformly. Take time dicing your tomatoes and onions the same size as the corn and beans to ensure an even distribution of tastes and textures in every bite.
- Chill before serving. Plan ahead so you can chill the salad for at least an hour or overnight. I find this fiesta salad recipe tastes even better the next day as the flavors meld.
- See variations. Check out more ideas to spice this up in the “variations” section of the post!
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Perfect for the fiesta in the opened space but for my office lunch also. Thank you !
Glad you enjoyed the recipe!!