Corn and Black Bean Salad with Mexican Vinaigrette
This marinated salad is bursting with Tex Mex flavors and serves as a healthy alternative to rice and beans. Serve it alongside grilled chicken, tacos, or with more traditional tex mex items like enchiladas and chile rellenos.
Servings 6 servings
Calories 347kcal
Ingredients
- For the Salad:
- 12 oz. bag of frozen corn defrosted in the refrigerator
- 1 can black beans drained and rinsed
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 small red onion
- 1/3 c. finely chopped cilantro
- 1/2 t. salt
- 1/4 t. black pepper
- Mexican Vinaigrette:
- 1/2 t. mexican oregano
- 1/4 t. kosher salt
- 1/4 t. black pepper
- 1/4 c. red wine vinegar
- 1/2 c. freshly opened oil such as grapeseed or avocado oil
- 1 T water
- 1/2 t. granulated garlic
- 1 t. sugar
Instructions
- In a large bowl, add the bag of corn, rinsed black beans, chopped peppers, small diced red onion, cilantro, and salt and pepper.
- In a mason jar, shake up all of the ingredients to the vinaigrette.
- Drizzle the vinaigrette over the corn salad and toss well to combine. Taste for seasoning and allow to marinate until you are ready for dinner.
- This recipe keeps fresh for 2 days in the refrigerator.
Nutrition
Serving: 1g | Calories: 347kcal | Carbohydrates: 30g | Protein: 7g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 21g | Sodium: 458mg | Fiber: 6g | Sugar: 4g