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Easy Mexican Street Corn Salad recipe with black beans. It’s a perfect summer side dish recipe!
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Mexican Street Corn Salad
Prep Time
10 mins
Cook Time
30 mins
 

Easy Mexican Street Corn Salad recipe with black beans. It’s a perfect summer side dish recipe!

Course: Salad, Side Dish
Cuisine: Mexican
Keyword: corn, salad
Servings: 8
Calories: 128 kcal
Author: Simple Fit Vegan
Ingredients
  • 6 ears of corn
  • 1 red bell pepper
  • 1 16- ounce can black beans (approx. 1.5 cups)
  • 2 garlic cloves, minced
  • juice of 1 lime
  • ½ cup cilantro, chopped
  • ¼ cup vegan mayonnaise
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper
Instructions
  1. Preheat oven to 400 F / 200 C.
  2. Wrap each ear of corn and the red bell pepper in aluminum foil. Bake in the oven for 30 minutes. Once the corn is done baking, let it cool for 5 minutes before unwrapping it from the foil. Cool for another 5 minutes after unwrapping the foil.
  3. To cut the kernels off the corn, take a cutting board and stand the corn tall by holding it with one hand. Use a sharp knife to slice down along the cob.
  4. Slice the red bell pepper into small squares.
  5. In a big bowl, combine all ingredients and gently mix with a spatula or a large spoon. Put in the fridge for a little bit, this salad is served best chilled.
  6. Store in an air-tight container in the fridge for up to 3 days.
Recipe Notes

Nutrition Information: Calories: 128 Fat: 2.7 g Saturated fat: 0.2 g Carbohydrates: 24.1 g Dietary Fiber: 4.8 g Sugar: 2.4 g Sodium: 254 mg Protein: 5 g