This Fiesta Salad is a crowd-pleasing recipe ready to serve instantly like a breeze. This Mexican-style salad is delicious with bright flavors.
Are you looking for an easy-to-whip-up party salad? You would adore this Fiesta salad recipe. It has everything you need: the colors, the taste, the texture, and the aroma.
Toss and combine all the ingredients in the recipe, and get ready to enjoy.
I often make this salad, and it's always been a hit. I never had a chance to store the leftovers. This fiesta salad's vibrant colors, crisp, crunch texture, and fresh flavors make it our family's favorite.
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Why You'll Love This Recipe?
⭐️Comforting and light salad.
⭐️A Vegan and vegetarian recipe.
⭐️Delicious and satisfying!
Ingredients
- Black bean: Canned black beans are convenient and make this fresh Fiesta salad faster, but you may also use home-cooked black beans.
- Corn: I have used frozen corn; feel free to use fresh corn when it is in season.
- Tomato: Choose Roma, cherry, or plum tomatoes.
- Onion: Crunchy and blends well with red pepper and jalapeno. Or swap it with spicy pickled onions.
- Cucumber: How can this be left out when onion and tomato is present? Such a cooling element enhances the overall flavors.
- Jalapeno: It's optional. Remove the seeds and white membrane to make this salad mildly hot.
- Red pepper: Gives a contrasting color and crunch. Swap with green or yellow pepper.
- Cilantro: Use fresh cilantro; skip it if you are not a fan.
- Lime juice: You can swap it with lemon juice.
How To Make Fiesta Salad?
- Combine black beans, corn, cucumber, onion, tomato, red pepper, jalapeno, cilantro, lime juice, salsa, and salt in a serving bowl.
- Mix thoroughly with a slotted spoon and serve as a side salad or with tacos.
♨️How To Adjust The Heat
This fiesta salad has a mild heat.
The peppers are the only heat source in this recipe, so if you prefer a milder spice, adjust the amount of jalapeño and remove the flesh. Add the jalapeño according to your heat tolerance.
Storage & Reheating
You can use the leftover fiesta salad as a taco filling, in a burrito bowl, as a wrap, or in quesadillas.
You can store the leftovers in the refrigerator for up to three days or in the freezer for up to two months. Thaw it by placing it in the refrigerator overnight. I wouldn't recommend reheating it, as that may spoil the veggies in the recipe. It's best enjoyed chilled.
FAQ
This Mexican-style salad is usually made with black beans, corn, avocado, peppers, lime, and cilantro. It is known for its rich, bright aroma and the heat. Every bite makes you remember your recent visit to the Mexican restaurant.
Soak the dry black bean overnight and cook it with water until it turns soft.
Depending on your spice tolerance, you can use mild, medium, or hot salsa, or opt for homemade pico de gallo for a nice crunch in the salad.
More Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Fiesta Salad
Ingredients
- ½ can black beans drained (8oz)
- ½ can corn drained (8oz)
- ½ cup cucumber diced
- ½ cup sweet onion diced finely
- ½ cup tomato
- ½ cup red pepper cored and diced
- 1 jalapeno pepper cored and diced finely
- ⅓ cup cilantro washed and minced
- 2 tablespoon lime juice
- ½ cup salsa
- ½ teaspoon salt
Instructions
- In the serving bowl, add drained black beans, corn kernels, chopped cucumber, onion, tomato, red pepper, jalapeno, cilantro, lime juice, salsa, and salt.
- Mix with a slotted spoon thorughly until combined.
- Serve with taco or as side salad.
Notes
- Adjust the spice level by adding more or less jalapeño, or remove the seeds for milder heat.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Dannii says
So many delicious flavours in this bowl! This would be perfect for a BBQ too.
pepperbowl says
Hi Dannii! Love it! Thanks for sharing!