Fiesta Salad

Fiesta salad is a colorful salad bursting with fresh flavors. Mexican food fans will love the mix of sweet corn, black beans, creamy avocado, and fresh vegetables.

Course Salad

Cuisine Mexican

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Total Time 10

Servings

Calories 112kcal

Author Colleen Milne

Ingredients

1 15 ounce can black beans, drained and rinsed
1 cup corn canned or defrosted frozen
1 cup cherry tomatoes halved
1 red bell pepper diced
½ cup red onion diced
1 jalapeno pepper diced
¼ cup lime juice 2-3 limes
1 tablespoon extra virgin olive oil
1 teaspoon mild chili powder
½ teaspoon salt
¼ cup chopped fresh cilantro
1 avocado sliced

Instructions

In a large bowl, combine the black beans, corn, halved cherry tomatoes, diced bell pepper, jalapeno and red onion.
In a small bowl, make the vinaigrette: whisk together the lime juice, olive oil, chili powder, and salt.
Pour the dressing over the salad and toss gently to combine.
Garnish with cilantro and slices of avocado for serving.

Notes

Rinse the canned ingredients. Drain and rinse the canned black beans and sweet corn well. The excess liquid will make your salad soupy.

Thaw frozen corn. If you’re using frozen corn instead of canned, let it thaw to room temperature to drain the excess moisture.

Use fresh lime juice. Freshly squeezed lime juice makes a big difference in flavor! Bottled lime juice from the grocery store contains preservatives that make it taste artificial and bitter.

Use a properly-ripened avocado. The avocado should be ripe but firm. Too soft, and it will turn mushy in the salad.

Keep the avocado fresh. Toss the avocado slices in lime juice before adding them to the salad to prevent browning. If you’re making fiesta salad in advance, wait to add the avocado just before serving for optimal freshness.

Let it marinate before serving (optional). Let the salad sit for 15-30 minutes after mixing so the flavors can meld. The lime, seasoning, and veggie juices will create an even better fiesta of flavors!

Add toppings. Top your fiesta salad with cotija, queso fresco, or cheddar cheese and a dollop of sour cream or a drizzle of lime crema. Sprinkle some crumbled tortilla chips or corn chips and pepitas on top for an extra salty crunch.

Storage. Refrigerate leftover fiesta salad in an airtight container for up to 4 days. Stir the salad before serving since the dressing may settle at the bottom. Keep the avocado separate so it stays fresh.

Don’t freeze it. The fresh vegetables, avocado, and dressing don’t hold up well to freezing. Avocado and crisp veggies become soggy when frozen and thawed, and dressing will separate and become watery.

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