Mexican Black Bean And Corn Salad is a super simple salad that will fit perfectly into your Cinco de mayo celebration. This side dish is really easy to make, so easy that it doesn’t even require any cooking!
Mexican Black Bean And Corn Salad
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- mixing bowls
- cutting board
- measuring cup
- measuring spoons
Cuisinart 15-Piece Stainless Steel Block SetCook’s Pro Adjust-A-Measure Set, 3-PiecePyrex Prepware 3-Pc Glass Mixing Bowl SetPyrex 3-Piece Glass Measuring Cup SetSet of 3 Stainless Steel Whisks – 8, 10, 12″StarPack XL Size Silicone Serving SpoonCounterArt Flexible Cutting Mat, Set of 4Square Fiesta Paper Dinner Plates, 8ct
- 2 cans of corn
- 2 cans of black beans
- 1 avocado, peeled and chopped
- 1 green bell pepper, chopped
- 1 tomato, chopped
- 1/2 half onion, chopped
- 1 cup plain greek yogurt
- 1 tbsp lime juice
- 1/2 tsp honey
- 1/2 tsp cumin
- 1/2 tsp paprika
Place the corn, black beans, avocado, bell pepper, tomato and onion into a large mixing bowl and combine thoroughly.
Set the bowl aside while you make the dressing.
To make the dressing, combine the dressing ingredients in a medium sized bowl and mix with a whisk.
Combine the dressing with the corn mixture and serve.