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Black Bean and Corn Mojo Salad

MOJO Salad

An easy Mexican side salad with black beans, corn, onion, and tomatoes
Course side
Cuisine side
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 1 hour 14 minutes
Servings 6
Author Amee


  • 2 ears of fresh corn husk and silk removed
  • 1 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


  • 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 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.