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Summer Rainbow Corn Salad

Carmen Mbwana
Course Side Dish
Cuisine Mexican

Ingredients
  

  • 1 tomato chopped any kind of tomatoes work
  • 1 [Orange] Bell pepper chopped any color will work
  • 2-4 cobs Corn cooked removed from cob. Can substitute with frozen corn, about 1 heaping cup
  • 1 cucumber chopped English or pickling cucumbers are best
  • 1 Avocado chopped
  • Handful fresh Cilantro chopped
  • 1 small purple onion diced use 1/2 to a whole onion depending on size
  • 1 can rinsed and drained Black Beans or 1 cup dried black beans cooked then cooled
  • 2 TBSP Mayo
  • 3 oz Cotija Cheese can use Feta
  • 1 Lime Juiced

Spices

  • 1/4 tsp Cumin Add more depending on taste
  • 1/4 tsp Chili powder Add more depending on taste
  • 1/4 tsp Smoked Paprika Add more depending on taste
  • Sprinkle Chipotle powder Optional
  • 1/2-1 tsp Sea Salt

Instructions
 

  • Chop ingredients and pour into a large bowl. Add mayo, lime juice, and spices. Give everything a good stir. Refrigerate until ready to serve.