afoona
Mexican Corn Salad
Salads

Mexican Corn Salad

A colorful, refreshing Mexican corn salad with avocado and black beans. Perfect for summer days and parties

⏱ 25 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona🧩 2 parts
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, lemon juice, cumin, salt and black pepper until smooth.
    Bowl

To assemble

  1. 2
    Cook the corn cobs in a pot of boiling water until the kernels are tender, let cool slightly and cut the kernels off the cobs with a knife.
    StovePotKnifeCutting board
  2. 3
    Cut the tomato, onion and avocado into small cubes.
    KnifeCutting board
  3. 4
    Put the beans, corn kernels, tomato, onion and avocado in a large bowl.
    Bowl
  4. 5
    Pour in the dressing and toss well.
  5. 6
    Add the chili pepper and cilantro and toss.
275calories
7 gprotein
25 gcarbs
16 gfat
● protein 10%● carbs 37%● fat 53%

Per serving (247 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (5) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Dressing → Dressed Vegetable Salad

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