Yummy Mexican Salad

Thursday was the staff appreciation lunch at my kid’s school and the PAC had planned a Mexican themed feast for all of the great staff in the school. I signed-up to bring a salad and of course, was looking for something that would fit with the theme. I came across this recipe on Divas Can Cook and it not only looked incredible, but had great reviews from their readers. I actually love both corn and black beans, but since going on The Plan have realized that neither would be considered “friendly foods” for me personally. Knowing my body and how it reacts to certain foods doesn’t mean I can’t eat them, it just means that I am aware and more mindful of what else I eat on the same day and the day after. So, you guessed it…..I made a double batch, one for the luncheon and one for dinner on Thursday night.

Let’s just say the Diva’s did not disappoint. I loved the vegetable combination and although I was a bit skeptical when making the dressing, it came together to make a really yummy dish. We ate it as a salad along side the Chicken Fajitas we had for dinner, but I can see it being a great topping on rice or even served over a chicken breast. I am sure it would make a great dip with nachos as well. Yummy!

Black Bean Corn Salad

This recipe was taken directly from the Divas Can Cook site and I followed it almost exactly. I did include the optional avocado and only used 1/2 teaspoon of salt. I also used freshly squeezed lime juice as the recipe suggests.

Ingredients:

  • 11 oz sweet corn, drained (I used a can of Peaches & Cream)
  • 15 oz black beans, rinsed & drained
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 1 pint grape tomatoes, diced
  • 2-3 cloves garlic, minced
  • 2-3 Tablespoons fresh cilantro, chopped
  • 1 avocado, diced (Not optional if you ask me – delicious!!)

Chili Lime Dressing:

  • 1½ Tablespoon fresh lime juice
  • ½ teaspoon olive oil
  • 1 teaspoon chili powder (can add more)
  • 1 teaspoon salt
  • Pinch of cumin

 Instructions:

  1. Combine the beans and chopped vegetables in a large bowl.
  2. Mix the Chili Lime Dressing ingredients together in a small bowl.
  3. Add the dressing to salad and toss to combine.
  4. Refrigerate for at least an hour before serving.

I let mine salad sit for several and it was still great! (However, I only added the avocado and tomatoes about an hour before serving time.)

About Cindy RoyI am a busy mother, wife and kindergarten teacher. I have a huge list of loves! I love my family, Springs Church, old houses, "up-cycling" and DIY projects, scrapbooking, volleyball, interior design, cake decorating, party planning, healthy eating, and sleeping. I am very organized and reflective, and am continually striving to do life more lovingly, passionately, effectively and successfully.

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