My Fiesta salad recipe is a colorful salad that bursts with fresh flavors! Fans of Mexican food will love the mix of sweet corn, black beans, creamy avocados and fresh vegetables. This black bean salad features crispy red chili peppers, juicy tomatoes and red onions thrown in a passionate lime dressing. Corn adds just the right amount of sweetness, while avocados provide healthy fats that make this dish satisfying and nutritious.
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With minimal ingredients and bold and refreshing flavors, this Fiesta Corn salad is guaranteed to make the crowd happy. It’s the perfect side dish for a kind of salad that serves as a light lunch or for grilled meat, tacos or fajitas. Try it out on your next barbecue or pot luck.
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Why do you like this salad?
Quick & Easy Prep: You can whip this Fiesta avocado salad in just a few minutes. No need to cook! A simple choice for meetings and busy weekday meals. Balanced Flavors and Texture: Black beans, avocados, fresh vegetables, and lime dressing combine sweet, flavorful, tingly flavored flavours with a delightful crunch. Healthy and heartfelt: Packed with healthy avocado fat, black bean fiber and the vitamins of fresh vegetables, this fiesta salad is light and packed.
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Black Beans: Use canned food to simplify meal preparation. Exchange the black beans for kidney beans or pinto beans for a different flavour. Corn: Canned or thawed frozen corn kernels keep this recipe fast and easy. However, if you have fresh corn in your fridge, use it if you need to use it in this corn salad recipe. Of course, you need to cook it first. I often make extra Cajun corn with the cob so that I can get this salad, or another favorite chili corn salsa, for meal preparation. Cherry tomatoes: Cherry or grape tomatoes are great, but you can also chop large tomatoes. Red peppers: I love the pop of colours that the peppers add to the salad. You can also use orange, green or yellow peppers. Red Onion: For Fiesta salad, Zingy Red Onion is perfect. Sliced ​​green onions or shallots work just as well. Jalapeno Pepper: Jalapenos pack a little heat, but they are the mildest peppers. If you want extra kicks, sub-sub for Serrano Pepper jalapeño. Lime Juice: Mexican salad dressing is not perfect without lime juice! Lemon juice also works. Make sure the lime or lemon juice is squeezed freshly unbottled. Extra Virgin Olive Oil (EVOO): EVOO enhances the fresh flavor of this black bean corn salad and pairs perfectly with the lime dressing. Avocado oil is another great option. Chili Powder: Apply mild chili powder for subtle heat. Chili powder is usually a blend of ground chili, cumin, paprika and Mexican oregano. If you like more spices, use a dash of chipotle powder or cayenne pepper. Salt: Coarse sea salt or kosher salt is a classic choice. For Mexican extra talent, chili pepper salt (like tagine). Coriander: Fresh coriander is a must-have for Fiesta corn salad! If coriander tastes like soapy to you, use parsley or omit it! Avocado: Avocado with a smooth buttery texture and cooling effect balances the tangy flavor.
How to make it
In a large mixing bowl, mix the black beans, corn, tomatoes, peppers, jalapeño and red onions. Whisk lime juice, olive oil, chili powder and salt in a small bowl. Throw the salad with lime vinaigrette dressing. Garnish with coriander and avocado slices.
Useful Tips
Rinse the canned ingredients. Drain and rinse the canned black beans and sweet corn well. The excess liquid will make your salad soup. Thaw the frozen corn. If you are using frozen corn instead of canned food, thaw to room temperature to drain excess water. Use fresh lime juice. Freshly squeezed lime juice makes a huge difference in flavor! Grocery store bottled lime juice contains artificial, bitter preservatives. Use properly ripe avocados. The avocado is ripe but should be firm. If it’s too soft, it will make your salad mushy. Keeps the avocado fresh. Add avocado slices to the lime juice and then add them to the salad to prevent browning. If you’ve made your fiesta salad in advance, wait for the avocado to be added just before serving the optimal freshness. Marinate before serving (optional). After mixing, let the salad sit for 15-30 minutes to allow the flavors to blend. Lime, seasonings and vegetable juices create even better flavored fiestas! Add the toppings. Add a little bit of cotilla cheese, queso fresco, or cheddar cheese, a sour cream or a drizzle of lime crema to your fiesta salad. Or prepare an extra salty crunch with fried tortilla strips on the salad. Storage. Place the remaining Fiesta salad in an airtight container for up to 4 days. Stir in the salad before serving as the dressing may settle down to the bottom. Keep the avocados separate and fresh. Please do not freeze. Fresh vegetables, avocados and dressings can’t withstand freezing well. Avocados and crunchy vegetables become soaked when frozen and thawed, and the dressing separates and becomes watery.
Provide suggestions
Enjoy this vibrant salad as a main course with chicken taco seasonings, ground beef taco meat or ground turkey, grilled lemon garlic shrimp and grilled chicken seasoned with blackened mahi mahi. Fluffy and flavorful, Mexican fried rice is the perfect side dish to absorb tangy dressings and add some pleasant starch. Add spice tofu to the meatless protein to keep your diet vegetarian and pair the fiesta salad with extra vegetables, such as roasted cauliflower and butternut squash.
I sometimes like to serve this salad tucked into tortillas on top re-beans for tacos on Tuesdays. Or serve as a salsa with tortilla chips or corn chips.
Adults can enjoy Mexican food with Mexican mules, a delicious twist on Moscow mules, or a Mexican meal with Prosecco Margarita cocktails that grab my cheerful mouth. Finish with warm cinnamon sugar churros, creamy flan, or an ultra-rich Mexican chocolate brownie.
FAQ
Of course, there is no noticeable difference in flavor or nutrition, so I like to skip the extra work of cooking dried beans for this very simple and easy recipe. But if you prefer dried beans, then just use them!
absolutely! Black beans are a traditional choice of Fiesta Taco salad, but you can also use red kidney, pinto, or garbanzo beans.
Replace mild chilli powder with chipotle powder, smoked paprika, or cayenne pepper or crushed red pepper flakes. I always have jars of homemade cayenne pepper sauce or mango habanero sauce (easy and tasty), but I can use Mexican hot sauces like chorula or tapatio in dressings or individual servings with extra heat kicks.
Have you made this recipe? Leave a rating in the comments below and let me know what that turned out. Have you made any changes? We hope you share and your feedback is important! Thank you for visiting our food blog!
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Fiesta salad
Fiesta salad is a colorful salad that bursts with fresh flavors. Fans of Mexican food will love the mix of sweet corn, black beans, creamy avocados and fresh vegetables.
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Serving: 6
calorie: 112kcal
Instructions
In a large bowl, mix the black beans, corn, half cherry tomatoes, diced peppers, jalapeño and red onion.
In a small bowl, make the vinaigrette. Whisk together the lime juice, olive oil, chili powder and salt.
Pour the dressing over the salad and gently toss and mix.
Serve with coriander and avocado slices.
Note
Rinse the canned ingredients. Drain and rinse the canned black beans and sweet corn well. The excess liquid will make your salad soup.
Thaw the frozen corn. If you are using frozen corn instead of canned food, thaw to room temperature to drain excess water.
Use fresh lime juice. Freshly squeezed lime juice makes a big difference in flavor! Grocery store bottled lime juice contains artificial, bitter preservatives.
Use properly ripe avocados. The avocado is ripe but should be firm. If it’s too soft, it will make your salad mushy.
Keeps the avocado fresh. Add avocado slices to the lime juice and then add them to the salad to prevent browning. If you’ve made your fiesta salad in advance, wait for the avocado to be added just before serving the optimal freshness.
Marinate before serving (optional). After mixing, let the salad sit for 15-30 minutes to allow the flavors to blend. Lime, seasonings and vegetable juices create even better flavored fiestas!
Add the toppings. Add a drop of kotilla, queso fresco, or cheddar cheese, sour cream or lime crema drizzle to your fiesta salad. Sprinkle with crushed tortilla chips or corn chips and pepitas on top for an extra salty crunch.
Storage. Place the remaining fiesta salad in an airtight container for up to 4 days. Stir in the salad before serving as the dressing may settle down to the bottom. Keep the avocados separate and fresh.
Please do not freeze. Fresh vegetables, avocados and dressings can’t withstand freezing well. Avocados and crunchy vegetables become soaked when frozen and thawed, and the dressing separates and becomes watery.
nutrition
Serving: 1Serving | calorie: 112kcal | carbohydrates: 11g | protein: 2g | fat: 8g | Saturated fat: 1g | Polyunsaturated fat: 1g | January Saturated Fat: 5g | sodium: 258mg | potassium: 342mg | fiber: 4g | sugar: 4g | Vitamin A: 883iu | Vitamin C: 42mg | calcium: 17mg | iron: 1mg
