Mexican Bean and Corn Salad with Lime

This Mexican Bean and Corn Salad is a refreshing and flavorful summer side dish that's perfect for any occasion. Made with black beans, corn, tomatoes, red onion, cilantro, jalapeño pepper, lime juice, olive oil, salt, and black pepper, this salad is easy to make and can be served chilled or at room temperature.

The origins of this Mexican Bean and Corn Salad can be traced back to the ancient Aztecs, who cultivated corn and beans as staple crops. These ingredients were often combined with other vegetables, such as tomatoes, onions, and peppers, to create simple yet flavorful dishes. Over time, this basic recipe evolved into the modern-day version of Mexican Bean and Corn Salad, which is now enjoyed by people all over the world.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chiles, undrained
• 1/2 cup chopped red onion
• 1/2 cup chopped cilantro
• 1/4 cup chopped fresh jalapeño pepper
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. In a large bowl, combine the black beans, corn, tomatoes, red onion, cilantro, jalapeño pepper, lime juice, olive oil, salt, and black pepper.
2. Stir to combine.
3. Cover and refrigerate for at least 30 minutes before serving.
4. Serve chilled.

Why It Works

• The combination of black beans, corn, tomatoes, and vegetables provides a variety of textures and flavors.
• The lime juice adds a bright and tangy flavor to the salad.
• The olive oil helps to bind the ingredients together and adds a rich flavor.
• The salt and black pepper enhance the flavors of the other ingredients.