Skinny Mexican Bean and Corn Salad: A Healthy and Flavorful Recipe

Skinny Mexican Bean and Corn Salad is a delicious and healthy dish that is perfect for any occasion. Made with fresh, colorful ingredients, this salad is a great way to add some variety to your diet and get your daily dose of vitamins and nutrients. Whether you are looking for a quick and easy lunch or a tasty side dish for your next dinner party, this salad is sure to impress.

A colorful bowl of mixed beans, corn, tomatoes, and avocado, dressed with lime juice and cilantro, sitting on a wooden table

One of the best things about this salad is how easy it is to make. With just a few simple ingredients and a little bit of prep time, you can have a delicious and nutritious meal in no time. The salad is made with black beans, corn, tomatoes, red onion, and avocado, all of which are packed with vitamins and minerals that are essential for a healthy diet. The dressing is made with lime juice, olive oil, and a few spices, giving the salad a tangy and flavorful kick.

Overall, Skinny Mexican Bean and Corn Salad is a great choice for anyone who wants to eat healthy without sacrificing flavor. Whether you are a vegetarian, vegan, or just looking for a tasty and nutritious meal, this salad is sure to satisfy. So why not give it a try and see for yourself how delicious and easy it can be to eat healthy?

Recipe Overview

A colorful bowl of mixed beans, corn, tomatoes, and avocado, tossed in a zesty lime dressing, garnished with cilantro and served with tortilla chips


The Skinny Mexican Bean and Corn Salad is a healthy and delicious salad that is easy to prepare. The ingredients required for this recipe are simple and easily available. The following ingredients are required to make the salad:

Nutritional Information

The Skinny Mexican Bean and Corn Salad is not only delicious but also nutritious. This salad is high in protein, fiber, and vitamins. The following nutritional information is based on a serving size of one cup:

Total Fat5g
Saturated Fat1g
Total Carbohydrates23g
Dietary Fiber6g

Overall, the Skinny Mexican Bean and Corn Salad is a healthy and tasty recipe that can be enjoyed as a side dish or a main course. It is perfect for those who are looking for a low-calorie, high-protein, and high-fiber meal.

Preparation Guide

A colorful bowl filled with mixed beans, corn, diced tomatoes, and cilantro. A bottle of dressing sits nearby

Step-by-Step Instructions

Preparing Skinny Mexican Bean and Corn Salad is a quick and easy process that can be completed in just a few simple steps. Here’s how to do it:

  1. Begin by rinsing and draining a can of black beans and a can of corn. Place them in a large mixing bowl.
  2. Next, dice a red onion and a red bell pepper and add them to the mixing bowl.
  3. Finely chop a handful of fresh cilantro and add it to the mixing bowl.
  4. In a separate mixing bowl, whisk together the juice of two limes, a tablespoon of olive oil, and a teaspoon of ground cumin.
  5. Pour the dressing over the bean and corn mixture and toss until everything is well coated.
  6. Season with salt and pepper to taste.
  7. Serve chilled and enjoy!

Serving Suggestions

A colorful bowl of Skinny Mexican Bean and Corn Salad sits on a rustic wooden table, surrounded by fresh ingredients and vibrant spices

Skinny Mexican Bean and Corn Salad is a versatile dish that can be served in many ways. Here are a few suggestions to get you started:

No matter how you choose to serve it, Skinny Mexican Bean and Corn Salad is a tasty and nutritious dish that is sure to please.


A colorful bowl of mixed beans, corn, and fresh vegetables, drizzled with zesty Mexican dressing, sitting on a rustic wooden table

Alternative Ingredients

One of the great things about Skinny Mexican Bean and Corn Salad is that it’s a very versatile dish. There are many alternative ingredients that can be used to customize the salad to suit your taste preferences or to accommodate dietary restrictions.

For example, if you’re looking to add more protein to the salad, you could include grilled chicken, shrimp, or tofu. If you’re looking for a vegetarian or vegan option, you could omit the cheese or use a vegan cheese substitute.

Other ingredients that could be added or substituted include:

Spicy Version

If you’re a fan of spicy food, you might want to try making a spicier version of Skinny Mexican Bean and Corn Salad. There are a few different ways you could do this.

One option is to add diced jalapeño peppers to the salad. You could also add a pinch of cayenne pepper or red pepper flakes to the dressing to give it some extra heat.

Alternatively, you could use a spicier salsa or hot sauce in place of the mild salsa called for in the recipe. Just be sure to taste the salad as you go and adjust the seasoning to your liking.

Overall, there are many ways to customize Skinny Mexican Bean and Corn Salad to suit your taste preferences. Whether you’re looking to add more protein, make it spicier, or accommodate dietary restrictions, there are plenty of options to choose from.

Storage and Preservation

A glass jar filled with colorful layers of beans, corn, and diced vegetables, sealed with a tight-fitting lid. Shelves of canned goods and a cool, dark storage room in the background

Skinny Mexican Bean and Corn Salad can be stored in an airtight container in the refrigerator for up to 3-4 days. It is important to keep it chilled to prevent bacteria growth. However, it is not recommended to freeze this salad as it may affect the texture and quality of the ingredients.

To preserve the freshness of the salad, it is recommended to keep the dressing separate and add it just before serving. This will prevent the salad from becoming soggy and keep the ingredients crisp and crunchy.

If you are planning to make the salad ahead of time, it is best to prepare the ingredients separately and mix them together just before serving. This will ensure that the flavors are fresh and vibrant.

To transport the salad to a potluck or picnic, it is recommended to keep it in a cooler with ice packs to maintain its freshness and prevent spoilage.

Overall, Skinny Mexican Bean and Corn Salad is a great make-ahead dish that can be enjoyed as a side or a main meal. By following these simple storage and preservation tips, you can ensure that the salad stays fresh and delicious for days.

Mexican Bean and Corn Salad

Recipe by Sarah JenCourse: SaladsCuisine: MexicanDifficulty: Easy


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Elevate your summertime gatherings with our Skinny Mexican Bean Salad with Corn. Bursting with vibrant flavors and textures, this salad brings together two kinds of beans, juicy corn, tomatoes, crisp peppers, and green onions. Tossed in a light lime-chili-cumin vinaigrette, it’s an ideal addition to potlucks, picnics, or as a refreshing meatless dinner.


  • SALAD:
  • One 15.25-ounce can black beans, drained and rinsed (no-salt-added)

  • One 15.25-ounce can dark kidney beans, drained and rinsed (50% reduced sodium)

  • One 15.25-ounce can corn, drained and rinsed (no-salt-added; fresh or frozen corn may be substituted)

  • 1 cup grape or cherry tomatoes, halved if desired

  • ¾ cup red bell peppers, diced small

  • ¾ cup queso fresco, diced small (another cheese may be substituted)

  • ½ cup green onions, sliced into thin rounds

  • ⅓ cup fresh cilantro, finely minced, or to taste

  • 3 tablespoons olive oil

  • 2 tablespoons lime juice

  • 1 tablespoon apple cider vinegar

  • 1 to 2 tablespoons agave or honey

  • 1 tablespoon chili powder, or to taste

  • 1 teaspoon cumin, or to taste

  • ¾ teaspoon kosher salt, or to taste

  • ¾ teaspoon freshly ground black pepper, or to taste


  • Preparing the Salad:
  • In a large bowl, combine all salad ingredients; set aside.
  • Creating the Dressing:
  • In a medium bowl, whisk together all dressing ingredients.
  • Pour the dressing over the salad and toss to combine.
  • Taste the salad and adjust seasoning, adding more salt, pepper, vinegar, honey, etc., as desired.
  • Cover, refrigerate for at least 3 hours to let flavors meld, and serve chilled.


  • The salad will keep airtight in the fridge for up to 4 days, with more liquid accumulating over time.


1. Can I use canned beans for convenience?

Absolutely! Ensure they are well-drained and rinsed before adding to the salad.

2. Is there a substitute for cilantro?

Fresh parsley can be a good alternative if you’re not a fan of cilantro.

3. How long can the salad be refrigerated?

For optimal freshness, consume within 48 hours. The avocado is best added just before serving.

4. Can I make it spicier?

Certainly! Increase the quantity of jalapeños or add a dash of hot sauce according to your spice preference.

5. Is this salad suitable for a vegan diet?

Yes, it’s entirely plant-based and perfect for a vegan lifestyle.