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close up view of a creamy vegan black bean corn salad with cherry tomatoes, green onions, vegan feta, and a tahini cilantro dressing.

Mexican-Inspired Black Bean Corn Salad (Vegan)

Hearty black beans and corn might seem like humble pantry staples, but together, they make a flavor-packed, filling salad that is anything but basic. Combined with my creamy Southwest tahini dressing, jalapeno, cherry tomatoes, and vegan feta cheese, this Mexican black bean salad is creamy, crunchy and sweet with just the right amount of heat. Best of all, it requires absolutely no cooking, so you don't have to heat up the kitchen one bit. Perfect for those scorching summer nights!
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Prep Time 20 minutes
Course Salad, Side Dish
Cuisine Mexican, Tex-Mex
Servings 4 servings
Calories 491 kcal

Ingredients
  

Salad Ingredients

  • 16 oz frozen corn defrosted
  • 15 oz can black beans rinsed and drained well
  • 1 cup cherry tomatoes halved
  • 1 cup chopped green onion white and green parts
  • 1 large jalapeno seeded and diced
  • ½ cup vegan feta cheese

Dressing Ingredients

  • ½ cup sesame tahini
  • 2 limes juiced
  • ½ cup water
  • 1 bunch cilantro leaves and stems
  • ¼ tsp salt

Instructions
 

  • Make dressing in a high speed blender by adding tahini, lime juice, water, cilantro, and salt. Blend until smooth and creamy.
  • Make salad by adding to a bowl the corn, black beams, tomatoes, green onions, jalapenos, and half the vegan feta.
  • Next add the dressing to the salad and mix until well combined. Crumble remaining feta on top
  • Enjoy within 3-4 days for best quality

Nutrition

Calories: 491kcalCarbohydrates: 62gProtein: 16gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gSodium: 850mgPotassium: 994mgFiber: 14gSugar: 2gVitamin A: 549IUVitamin C: 40mgCalcium: 119mgIron: 5mg
Keyword black bean salad, mexican corn black bean salad, vegan black bean corn salad
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