Mexican Black Bean & Corn Salad

Mexican Black Bean & Corn Salad with Crispy Tortilla Strips! This delicious dish is packed with healthy ingredients like black beans, corn, and fresh vegetables, and is sure to be a hit with everyone at your next event. Best of all, it's easy to prepare and can be dressed up or down to suit your taste.

Whether you're looking for a quick and easy meal on a busy weeknight or want to impress your guests with a tasty and refreshing mocktail, this recipe is sure to fit the bill. So why wait? Start preparing your Mexican Black Bean & Corn Salad with Crispy Tortilla Strips today and discover the perfect recipe for any occasion!

How Healthy is the Mexican Black Bean & Corn Salad?

This colorful dish is packed with vitamins and fiber, thanks to the combination of beans and vegetables. The crispy tortilla strips add a satisfying crunch, while the lime juice and cilantro give the salad a refreshing kick. Plus, this recipe is easy to make and can be stored in the fridge for up to two days. So why not whip up a batch of this delicious salad and impress your friends and family with your culinary skills?

This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4

Jump to:

• How Healthy is the Mexican Black Bean & Corn Salad?
• Ingredients
• Instructions
• Variations
• Equipment
• Storage
• Top tip
• Related
• Pairing
• Mexican Black Bean & Corn Salad

Ingredients

• 1 T. Extra Virgin Olive Oil
• 4 6” Flour Tortillas, quartered and sliced into thin strips
• 1 t. Ground Cumin
• 1 t. Smoked Paprika
• 1 Medium Head Iceberg Lettuce, thinly sliced (approximately 4 cups)
• 1 14-oz. can Black Beans, rinsed and drained
• 1 14-oz. can Corn, rinsed and drained
• 1 Red bell pepper, thinly sliced
• 1 Red onion, thinly sliced
• 1 Avocado, peeled and pitted
• ¼ c. Sour Cream
• 2 Medium Limes, juiced
• ½ c. Cilantro, roughly chopped
• ¼ c. Cotija cheese, crumbled
• Sea salt and black pepper, to taste

Instructions

1. Preheat the oven to 400° degrees F.
2. On a rimmed baking sheet, toss the tortilla strips with olive oil, ground cumin, and smoked paprika. Season to taste with salt and pepper.
3. Place in oven and bake 10-12 minutes until crispy and golden brown. Remove from oven and set aside to cool.
4. In a large salad bowl, toss the lettuce, black beans, corn, red pepper, and red onion. Season with salt and pepper to taste.
5. Add the avocado, sour cream, and lime juice to a blender and blend until smooth and creamy. Pour the dressing over the salad and toss to combine. 
6. Top the salad with the crispy tortilla strips and sprinkle with cilantro and cotija cheese. 
7. Enjoy!

Variations

While this dish is already a crowd-pleaser, there are plenty of variations you can try to tailor it to your preferences. Swap out the black beans for pinto beans or chickpeas, or add some diced avocado for a creamier texture. Looking for a refreshing mocktail to pair with this meal? Whip up a pitcher of watermelon agua fresca or hibiscus tea. And when it comes to storing leftovers, be sure to keep the tortilla strips separate until ready to serve to maintain their crunch. Give this recipe a try and get creative with your own twists and additions!

Equipment

baking sheet
salad bowl

Storage

The Mexican Black Bean & Corn Salad with Crispy Tortilla Strips is not only delicious but also easy to make, which makes it a great option to bring to any event. But what if you make too much and want to store it for later? Don't worry because this salad can be stored in the fridge for up to three days. The crispy tortilla strips might lose their crunch, but the flavors of the dish will still be just as tasty. So go ahead and make a big batch of this salad and enjoy it for days to come!

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

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