MexiCali Corn & Black Bean Salad
A refreshing and healthful side dish to accompany grilled chicken, steaks or Mexican dishes; it can even be spooned into tacos with meat and shredded cheese, or rolled into a burrito.
The Mexicali Salad is a fusion dish that combines elements of Mexican and California cuisine, however, there is no single standard recipe that defines it. Generally, recipes focus on fresh, plant-based ingredients and bold, zesty flavors.
However, thanks to Trader Joe's, a more common theme is emerging with the Mexicali moniker; the inclusion of fresh corn and black beans, tomatoes and avocado. I elected not to include the avocado because it came too close to a similar Kitchen Tapestry recipe, Black Bean & Avocado Fresco Salad. I wanted this recipe to have an altogether different flavor profile, recognizing they both carry the titular ingredient of Black Beans.
MexiCali Corn & Black Bean Salad
Ingredients
- 1 15.5-oz can black beans (like, Bush or Goya)
- 1 11-oz can whole kernel corn (like, Green Giant Steam Crisp White Shoepeg)
- 1 medium firm, ripe tomato, diced
- 1/2 small red bell pepper, seeded and finely diced
- 1/2 small orange or yellow bell pepper, seeded and finely diced
- 1/2 fresh small jalapeño pepper, cored, seeded and finely diced
- 1/4 medium red onion, finely diced
- 1/2 tsp garlic, minced
- 1/2 cup fresh cilantro, stemmed and chopped (you can substitute 2 tbsp of the stir-in paste variety like, Gourmet Garden)
- 2 tbsp lime juice
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tsp smoked salt (like San Francisco Salt Company Cherry Wood)
- 3/4 cup picante sauce or salsa (like, Pace or Newman's Own)
Instructions
- Drain and rinse the black beans through a colander under cold running water, then allow to air dry while you prepare the rest of the salad ingredients.
- Drain the corn through a colander, but do not rinse.
- Put all ingredients in a large mixing bowl and stir well to combine.
- Allow to sit covered and refrigerated for at lest 4 hours before serving.
