Mexican Salad with Corn, Beans and Lime Recipe
This Mexican salad combines sweet corn, beans, crunchy bell pepper and plenty of fresh coriander in a light lime dressing. In Mexico, similar salads are often served as a side to grilled meats or as a standalone snack on hot days. The flavours are bold but not overwhelming, and it comes together quickly because most of the ingredients come from cans.
This Mexican salad combines the sweetness of corn, creamy beans and crunchy vegetables in a light lime dressing with a hint of honey. Thanks to chili and fresh coriander it has a bold yet refreshing character that’s perfect for warm days. Most of the ingredients come from cans, so it’s lightning-fast to prepare, yet the result looks like something from a summer food truck.
Chef's tips
Make sure to rinse the corn and beans thoroughly – this removes excess salt and the heavy brine flavour, making the salad lighter. Add chili gradually and taste the dressing as you go, especially if you’re making it for a family gathering where the heat level has to suit less adventurous eaters too. Give the salad at least 10–15 minutes at room temperature so the dressing can soak into the vegetables – it’s a simple step but makes a huge difference to the flavour.
How to serve
It’s a great side for grilled dishes – at my place it lands on the table next to pork neck, roasted potatoes and grilled courgette at the first May bonfire. You can also serve it in a tortilla as a quick lunch to go, or as a colourful appetizer for a home tex-mex style party. It pairs well with pale ale, lime water or a slightly dry white wine such as sauvignon blanc.
Ingredients
- canned corn drained - 300 g
- red kidney beans from a can drained, weight after draining - 240 g
- red bell pepper medium - 1 piece
- fresh cucumber long, greenhouse - 0.5 pieces
- red onion small half - 0.5 pieces
- fresh coriander chopped leaves - 3 tablespoons
- lime juice and grated zest - 1 piece
- vegetable oil or olive oil - 3 tablespoons
- honey or maple syrup - 1 teaspoon
- salt or to taste - 0.5 teaspoons
- black pepper, ground - 0.25 teaspoons
- fresh chili pepper seeded, finely chopped; optional - 0.5 pieces
Preparation
- Drain the corn and beans in a sieve and rinse under running water to remove excess salt and brine. Set aside to drain.
- Wash the bell pepper, remove the core and seeds, and cut into small dice. Wash the cucumber; if the skin is thick you can peel it, then cut into dice similar in size to the pepper.
- Peel the onion and cut it into very small dice so its flavour isn’t too strong. Cut the chili pepper in half, remove the seeds and white membranes, and finely chop the flesh.
- Rinse the coriander, pat dry and chop the leaves and tender stems.
- Put the corn, beans, pepper, cucumber, onion, chili and coriander into a large bowl. Gently mix.
- In a small bowl, whisk together the lime juice, grated lime zest, oil or olive oil, honey, salt and pepper until you have a smooth dressing.
- Pour the dressing over the salad and mix thoroughly so all the ingredients are coated.
- Let the salad sit for at least 10 minutes at room temperature so the flavours meld, then serve.
Storage
Store leftover salad in an airtight container in the fridge for up to 2 days. Stir before serving and, if needed, freshen it up with a little extra lime juice and chopped herbs. If you add avocado, it’s best eaten the same day.
