New Mexico Corn and Black Bean Salad

READY IN: 15mins
Recipe by Jackson Hole 22

Fresh and perfect for summer. Eat it with some burger and you have a complete meal! You can adjust the spices if it has too much heat for you.

Top Review by nmdreamcatcher

This is a great salad. I was able to use our amazing local corn for which people come from all over New Mexico. NM is known for its chiles. I added a bit extra of the fire roasted green chiles and used authentic New Mexico red chile powder. I didn't have enough lemon juice, so I supplemented the remainder with lime juice. I think next time I'll use just the lime juice as that is what is used in more Mexican dishes. I wanted some extra color and taste, so I added red bell peppers (unroasted) and added avocado just prior to serving. I took the salad to a church potluck and got rave reviews.

Ingredients Nutrition


  1. Mix the olive oil,lemon juice,chile powder,oregano,cumin,and cayenne in the bottom of a large bowl. Wisk till it is well combined.
  2. Wrap ears of corn in seran wrap and microwave for 4-5 min until in is cooked partially.Let cool.
  3. Open can of beans and drain under cold water with a strainer.
  4. Cut corn kernels off cobs and add to bowl with oil and spices. Add drained beans also.
  5. Take green chiles (you can buy them canned if you don't have fresh) and remove charred outside. Cut off stem and them chop into 1/4 inch pieces. Add to bowl.
  6. Toss all ingredients together and then add chopped cilantro and green onions. Mix gently. Add salt and pepper to taste.
  7. Serve.

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