Quick & Easy

Corn and mixed bean salad

This colourful and satifsying salad is the ideal addition to your next gathering.
mexican corn salad with black beans

This colourful salad comes to life with a tongue-tingling Mexican dressing. Bring it along to any gathering – it’s sure to be a crowd-pleaser!

Looking for more Mexican dishes or more salad recipes?




1.Heat the oil in a deep frying pan and add the onions. Cook over a medium heat for 2-3 minutes or until onions are just softened. Add the garlic and cumin and cook for 1-2 minutes stirring, until fragrant; add the diced capsicum and corn. Cook for 3 minutes or until corn is tender, then add the beans cook for a further 2 minutes, stirring occasionally. Remove from heat and set aside to cool.
2.Gently fold the canned beans and lime juice through the vegetables then transfer to a serving platter lined with the rocket leaves.
3.To make dressing; combine all ingredients in a small bowl. Serve the salad with the dressing.

Chipotle chillies in adobo are available from selected delicatessens and large greengrocers.


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