Fiesta Salad

close up of a fiesta corn salad with beans, tomatoes, cilantro and spices

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.

Course Salad, Side Dish

Cuisine Mexican

Prep Time 10

Cook Time 4

Total Time 1 14

Servings

Calories 283kcal

Author Amee

Ingredients

2 ears of fresh corn husk and silk removed
15 oz can of black beans-drained and rinsed
4 Roma tomatoes diced
½ sweet onion finely chopped
1 avocado chopped
½ cup extra virgin olive oil
½ cup fresh lime juice
¼ cup fresh orange juice
¼ cup fresh cilantro chopped
2 garlic cloves minced
½ tbsp. orange zest
½ tbsp. dried oregano
1 ¼ tsp. ground cumin
¾ tsp. salt
1 tbsp. honey
¾ 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!

Nutrition