Festival of Flavor - Corn & Black Bean Salad

Carol White


Fragrant, fresh, and full of flavor – here’s a salad that’s high on health and great taste! Served in a wonderful baked tortilla shell bowl; the result not only looks good but has such an array of fresh ingredients and it’s sure to please everyone. This salad is also a powerhouse of vitamins and fiber, which play important roles in keeping your heart strong. Enjoy!!

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15 Min


No-Cook or Other


2 c
fresh corn kernels or frozen (thawed and drained)
1 can(s)
14.5 oz. black beans (low sodium, rinsed and drained)
1/2 large
red onion, chopped
3 clove
garlic, minced
1/2 medium
red pepper (diced)
jalapenos, fresh (seeded & diced)
1 medium
tomato (seeded & pulp removed)
1/2 c
fresh cilantro, chopped
1 Tbsp
lime zest
1/4 c
fresh lime juice (about 1 lime)
2 tsp
rice vinegar (seasoned)
2 tsp
ground cumin
1 tsp
fajita seasoning
2 c
shredded iceberg lettuce
baked tortilla shells for serving

Directions Step-By-Step

Ingredient preparation.
In a large bowl, add corn, black beans, onions, garlic, peppers, tomato, cilantro, lime juice and vinegar. Combine well, and then add cumin, fajita seasoning, lime zest, salt and pepper to taste. Chill for about 10 minutes before serving.
Bake tortilla shells according to the directions on the mini tortilla shell molds. Or you may serve in regular bowls.
Layer salad as follows – put a serving of shredded lettuce in your tortilla bowl and then a serving of corn and black bean salad.
Serve salad with your favorite grill chicken, steak or fish.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy