Go Back
As the temperatures rise and summer approaches, the allure of fresh, vibrant dishes becomes irresistible. One such dish that perfectly embodies the essence of warm-weather dining is the Chilled Fiesta Corn Salad. This salad is not only a feast for the eyes with its brilliant colors but also a celebration of flavors that can elevate any gathering, from backyard barbecues to potluck parties. Its versatility makes it an excellent choice for various occasions, catering to different dietary preferences, including vegetarian and gluten-free options.

Cold Southwest Corn Salad

Beat the heat this summer with a Chilled Fiesta Corn Salad that's as colorful as it is delicious! This refreshing dish combines fresh corn, vibrant bell peppers, juicy cherry tomatoes, zesty red onions, protein-packed black beans, and creamy avocado, all coated in a light lime and olive oil dressing. Perfect for barbecues, potlucks, or as a healthy snack, it’s a versatile crowd-pleaser that caters to various dietary preferences. Enjoy the burst of flavors and the nutritional benefits of each ingredient, making every bite a delightful experience!
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh corn kernels (or 1 can of corn, drained)

1 cup red bell pepper, diced

1 cup cherry tomatoes, halved

1/2 cup red onion, finely chopped

1/2 cup black beans, rinsed and drained

1/2 cup avocado, diced

1/4 cup fresh cilantro, chopped

Juice of 2 limes

3 tablespoons extra virgin olive oil

1 teaspoon ground cumin

Salt and pepper, to taste

Optional: 1 jalapeño, finely chopped (for heat)

Instructions
 

Prepare the Corn: If using fresh corn, bring a pot of water to a boil. Add the corn and cook for about 4-5 minutes until tender. Once cooked, remove the corn from the water and allow it to cool before carefully cutting the kernels off the cob. If using canned corn, simply drain and rinse the kernels.

    Combine Vegetables: In a large mixing bowl, add the prepared corn, diced red bell pepper, halved cherry tomatoes, finely chopped red onion, rinsed black beans, diced avocado, and chopped cilantro. Gently stir to combine all the colorful ingredients.

      Make the Dressing: In a separate small bowl, whisk together the fresh lime juice, extra virgin olive oil, ground cumin, salt, and pepper until well mixed. If you prefer a spicier kick, fold in the finely chopped jalapeño at this stage.

        Mix Everything Together: Drizzle the dressing over the vegetable mixture in the large bowl. Gently fold the ingredients together using a spatula or large spoon until everything is evenly coated in the dressing.

          Chill the Salad: To enhance the flavors, cover the bowl with plastic wrap or transfer the salad into an airtight container. Refrigerate for at least 30 minutes so the ingredients can meld together nicely.

            Serve & Enjoy: Just before serving, give the salad another gentle toss. This deliciously refreshing fiesta corn salad can be enjoyed on its own, as a vibrant side dish with grilled meats, or used as a flavorful filling for tacos!

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4-6

                Presentation Tips: Serve in a colorful bowl garnished with extra cilantro leaves and lime wedges for a zesty touch!