Mexican Corn Salad

Mexican Corn Salad Recipe

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Diana Trabanco


This dish can be unrefrigerated for a few hours , so is perfect for outdoor events.


☆☆☆☆☆ 0 votes

15 Min
30 Min
No-Cook or Other


  • 2 can(s)
    15 oz.low salt kernel corn, drained
  • 1 can(s)
    black beans, drained and rinsed
  • 1
    chopped shallot
  • 1 large
    chopped tomato
  • 1 large
    chopped red bell pepper
  • 1
    jalapeno pepper, seeded and diced
  • 1 oz
    fresh chopped basil
  • 2
    limes, juiced
  • 1 oz
    olive oil, extra virgin

How to Make Mexican Corn Salad


  1. In large bowl, mix together corn, beans and all vegetables.
  2. Squeeze the lime juice over the mixture, adding oil to desired consistency. Add salt and pepper to taste.
  3. Refrigerate for 30 minutes to marinate.
    Serve with Corn tortilla chips.

Printable Recipe Card

About Mexican Corn Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian Dairy Free

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