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Mexican Black Bean & Corn Salad with Orange Lime Dressing

A healthy mexican inspired salad with a zingy dressing.

Mexican Black Bean & Corn Salad with Orange Lime Dressing

4 Servings

15 Minutes

Black Beans

Add 400g cooked farro, quinoa or any grains and have ready to include in the recipe.

  • 1 x 400g tin black beans, drained (200g drained weight)

  • ½ teaspoon sea salt,

  • ¼ teaspoon cumin,

  • ¼ teaspoon chilli powder

  • 1 teaspoon garlic powder

  • ¼ teaspoon smoked paprika

  • 1 teaspoon avocado/olive oil


  • 100g frozen corn, blanched for 2 minutes

  • Cover a large bowl or plate with mixed greens

  • 1 red pepper

  • 1 green pepper

  • ½ red onion (finely diced)

  • 1 medium orange, chopped into pieces

  • 1 large ripe avocado (chopped)

  • Large handful fresh coriander (chopped or torn)


  • 2 large lime, juiced

  • 1 small orange, juiced

  • 1 small red chilli chopped

  • 1 garlic clove, minced

  • 1 tablespoon maple syrup or honey

  • 1 teaspoon each sea salt + black pepper

  • Small handful fresh coriander, chopped

  • 60ml olive oil

Black beans

  • Mix black beans with salt, cumin, chilli and garlic powder and oil.


  • Prepare salad ingredients and keep each one separate until ready to plate up.

  • Blanch asparagus & corn for 2-3 minutes, chop onion, coriander and segment orange


  • Blend all these ingredients together, except the coriander – this is for scattering later. Taste and adjust seasonings as needed.

  • Spoon the grains and black bean mixture on to plate.

  • Mix the other ingredients - Corn, asparagus, red onion & orange segments - in the dressing then layer the veg on top.

  • Scatter the avocado slices and coriander. Pairs well with salsa, fresh lime juice and tortilla chips.

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