Recipe by: Julie Knox

Serves 6


corn salad ingredients

  • 1/3 cup fresh lime juice
  • ½ cup olive oil
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper
  • 2 cans black beans, rinsed and drained
  • 1 ½ cups frozen corn kernels
  • 1 red bell pepper, chopped
  • 2 tomatoes, chopped
  • 6 greens onions, thinly sliced
  • ½ cup chopped fresh cilantro (optional)
  • 1 avocado – peeled, pitted and diced (optional)


corn salad method

  • Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
  • In a salad bowl, combine beans, corn, bell pepper, tomatoes, green onions (and cilantro & avocado if you like).
  • Pour the lime dressing over the salad.
  • Stir salad to coat vegetables and beans with dressing.
  • Serve with corn tortillas

Download PDF here: Julie Knox Mexican Black Bean and Corn Salad