Fiesta Corn Salad

Fiesta Corn Salad is a bright and zesty side dish that brings a burst of color and flavor to any meal. Made with sweet corn, fresh vegetables, and a tangy dressing, this salad is a perfect balance of sweetness, crunch, and acidity. It features juicy cherry tomatoes, crisp bell peppers, red onions, and black beans, all tossed together in a vibrant cilantro-lime dressing. Whether you’re serving it alongside grilled meats, as a topping for tacos, or as a refreshing stand-alone dish, this salad is easy to make, full of healthy ingredients, and packed with bold Mexican-inspired flavors. It’s great for potlucks, barbecues, or just as a light and satisfying meal during warm weather months. Best of all, it can be made ahead and stored in the fridge, allowing the flavors to meld together even more.

Ingredients:

• 3 cups corn kernels (fresh, frozen, or canned—drained and rinsed if using canned)
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• ½ cup red onion, finely chopped
• 1 can (15 oz) black beans, drained and rinsed
• ½ cup fresh cilantro, chopped
• 1 avocado, diced (optional, for added creaminess)

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tbsp apple cider vinegar
• 1 tsp honey (optional, for sweetness)
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Prepare the Salad Ingredients:
   If using fresh or frozen corn, cook it first by boiling or grilling until tender. Let it cool. If using canned corn, simply drain and rinse it. In a large mixing bowl, combine the corn, cherry tomatoes, diced bell peppers, red onion, black beans, and chopped cilantro. If you’re adding avocado, gently stir it in last to avoid mashing the pieces.
2. Make the Dressing:
   In a small bowl or jar, whisk together the olive oil, lime juice, apple cider vinegar, honey (if using), chili powder, cumin, garlic powder, salt, and pepper. Taste and adjust seasoning if needed, adding more lime juice for acidity or honey for sweetness.
3. Toss the Salad:
   Pour the dressing over the salad ingredients and toss gently to combine, ensuring all the vegetables and beans are evenly coated.
4. Chill and Serve:
   For best results, let the Fiesta Corn Salad chill in the fridge for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature, garnished with additional cilantro if desired.