Mexican Corn Salad
For Easter we had a (not so traditional) taco bar with fajita veggies and this easy to make Mexican Corn Salad!It’s always a hit – young and old. Vegan, meat eater, gluten-free, everyone loves it!
Taco Bar Menu
When we host Easter we always do a taco bar. Here’s my detailed menu for when we have about 40 people coming. And, if you’re hosting a taco bar party of any kind, here’s my tips and tricks with links to tons of great recipes!
Dan grilled up a big ol’ mess of fajita veggies and carne asada. We had rice and beans, cheese, lettuce, salsa, guacamole, tortillas. Tons of yummy stuff! And, I thought it was really wonderful that all of the family got into the Mexican theme as well. Teri even made guacamole deviled eggs! They were so yummy!
One of the things I made for the Easter Taco Bar was this Mexican Corn Salad.
Mexican Corn Salad
I really like the bright light salad at the Easter table. It was great on my tacos. I loved dipping chips into it and eating it like a dip. It could be a salsa or a salad.
Super flexible. Serve it how you’d like. If you had fresh summer corn on the cob, you could grill that and cut the kernels off the cob for a fun smokey taste to your salad. No black beans at home? Switch ’em out for kidney beans or white beans. Don’t like zucchini, use cucumbers. Well, I think you get the idea.
And, it fits with lots of different eating requirements. It’s vegan, vegetarian, colorful, gluten-free, dairy-free, nut-free, filled with veggies, good for you, and super yummy!
I didn’t really count how many servings it made because it was on the table for anyone to eat, so I’ve guesstimated it in the recipe.
Later I’ll be bringing you a tostada made with this Mexican Corn Salad.
I hope your Easter was great! Have you ever tried a non-traditional holiday gathering like this? How did it go? I’d love to hear your stories! 🙂
Other recipes that are perfect for a potluck or summer BBQ
Click on the photo to get to the recipe!
Loaded Southwestern BBQ Pasta Salad
Peach, Nectarine, and Strawberry Fruit Salad with Lime Honey Basil Syrup
Cranberry Pecan Broccoli Salad
Mexican Corn Salad Recipe
Mexican Corn Salad
Ingredients
- 3 cups frozen corn defrosted
- 1 red bell pepper chopped
- 1 cup red onion chopped
- 1 can 15 ounce black beans, drained and rinsed
- 1 medium zucchini chopped
- large handful fresh cilantro leaves chopped
DRESSING
- 3 tablespoons olive oil or light tasting oil of your choice
- juice of 2 limes
- ¼ teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon Kosher salt more or less to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Place veggies in a large serving bowl, and lightly toss to combine. Toss in chopped cilantro.
- Whisk the dressing ingredients together or shake in a tightly sealed jar. Adjust the seasonings to taste, and add the dressing to the veggie mixture. Lightly toss to coat. Enjoy!
Vicky says
This sounds and looks awesome!
Allison @ Clean Wellness says
Can I just say that I want a taco bar at my next easter shindig? What a great idea! I introduced the idea of a “world christmas” last year where we choose the country and cook the food from that region. I always find it makes for a less stressful and more relaxed celebration!
And I need to make this! I love all of those flavours. Super zingy and fresh.
Debi says
What a fun Christmas idea! I love it! Whenever I host Christmas or Thanksgiving I try to do something a little different. I think I might try World Christmas. Sounds like fun! 🙂
Renee's Kitchen Adventures says
This looks really light and delicious and I love that you added zucchini to it! perfect!
Nicole Neverman says
This looks really yummy Debi 🙂 Nice and simple too!
Nicky says
This looks delicious Debi. Taco bars are great whenever you have a large group to feed. This salad is fresh and would be great with or without tacos. PInning and stumbling.
Vohn says
That looks so fresh and yummy! It’d be great with a summer barbecue.
Dawn ~ Spatulas On Parade says
Great salad for a bbq and weekend get together. Thanks for sharing at The Southern Special
Cate from Random Crafty Georgia Girl says
This looks great! Thanks for linking it up to the Southern Special! Don’t forget that you need to link it back to the blog that you linked up with! =)
Debi says
yep, sure did link back! That’d be Spatulas on Parade. Thanks.
auntbeesrecipes says
absolutely gorgeous salad!
Stephanie Pass says
I love the picture! It looks like such a bright and light salad. yum!
Nancy Fox says
Oooh…Love this Debi
Kate Veggie Desserts says
What a lovely colourful salad!
Chelsea says
This is literally one of the best things I’ve had since I went vegan. Fantastic!
Kecia says
Fantastic! Colorful, flavorful and totally healthy goodness!
nettiemoore11 says
This is such a gorgeous salad, perfect for grilling season! Thanks for sharing with us at Simple Supper Tuesday.
Kim @ The Cookie Puzzle says
This looks absolutely amazing….I could eat a big ole bowl of it right now! Thank you so much for linking up at Party in Your PJs!
Heidy L. McCallum says
vegan, vegetarian, colorful, gluten-free, dairy-free, nut-free, filled with veggies—- How awesome is that??? I hit the jackpot here! We are always looking for something more healthy!!!
Kayleen Miller says
Came across this as we prepare for our fajita bar for Easter this weekend. Such a great idea!
Debi says
Kayleen, when we host Easter (which we aren’t this year), it’s so many people that a taco bar with fajita veggies is the perfect solution! And, this salad is always a hit! Thanks for the comment!