Mexican Corn Salad is a delicious alternative to the traditional Iceberg lettuce salad. The bright colors and fresh taste of corn, beans, cilantro and spices are certain to be crowd pleasers. These salads are a fun way of eating vegetables like corn, beans, bell peppers and avocados. We’ve got two easy Mexican salad recipes you’ll love. They’re simple, easy to prepare and each come with a simple
Mexican Street Corn Salad Recipe
A favorite in Mexico, this Mexican corn salad is refreshing with its lime flavor. The cilantro, Cotija cheese and corn play off each other nicely to make a corn salad recipe that can be a center piece at the dinner table.
- 1 (16 oz) bag frozen corn (or 3-4 cups fresh corn)
- 2 tablespoons olive oil
- 3 tablespoons mayonnaise
- 3-4 oz Cotija cheese, crumbled (you could also use feta cheese)
- 2 tablespoons lime juice
- 1 tablespoon finely chopped jalapeno peppers
- ⅓ cup finely chopped cilantro
- 2 tablespoons chopped red onion
- 2 cloves garlic, minced
- ½ teaspoon chili powder
- salt and pepper to taste
- Heat corn in oil over medium heat in a pan for 7 minutes.
- In a separate bowl, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, chili powder, and salt and pepper.
- When corn is done add mixture.
- Serve immediately and enjoy!
Mexican Bean Salad recipe
This Mexican salad recipe has the best of traditional Mexican ingredients. Fresh bell peppers, corn, avocados and black beans combine to make a tasty meal that can be served alone or with a bowl of tortilla chips.
- 30 oz. or 2 cans of black beans
- 3 cooked ears of corn
- 2 diced red bell pepper
- 2 minced cloves of garlic
- 2 tablespoons minced shallots
- 2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons sugar
- 9 tablespoons extra virgin olive oil
- 1 teaspoon lime zest
- 6 tablespoons fresh lime juice
- 1/2 cup chopped fresh cilantro (save some for garnish)
- 2 Hass avocados, chopped
- Mix all the ingredients, except for avocado, into a bowl. Wrap the bowl into cling wrap, and place it to the fridge for 3-4 hours.
- Add avocados and mix the salad so that avocados aren’t mashed. Use chopped cilantro for garnish.
- Set the salad aside for about an half an hour, then serve.