Mexican Green Bean And Corn Salad
A vibrant Mexican-inspired salad featuring fresh green beans, corn, and chili peppers, dressed with a tangy vinaigrette—perfect for light, flavorful summer gatherings.
Ingredients
Instructions
- Combine cooked and chilled green beans, corn, chopped green chili peppers, chopped onion, and tomato wedges in a medium-sized bowl.
- In a separate bowl, beat together oil, wine vinegar, chili powder, sugar, salt, and oregano to make the dressing.
- Pour the dressing over the vegetables and toss to coat evenly.
- Season with pepper to taste.
- Chill the salad for 1 to 2 hours to let flavors meld.
- Just before serving, toss the salad with the tomato wedges.
Tips & Substitutions
For a vibrant flavor boost, consider adding fresh cilantro or lime juice to the dressing. If fresh green beans are not available, frozen beans can be a quick substitute; just blanch them briefly before chilling. For a spicier kick, swap in jalapeños for the green chili peppers. This salad can also be made vegan by ensuring the vinegar used is plant-based.
Serving Suggestions
This Mexican Green Bean and Corn Salad pairs beautifully with a Fancy Margarita and can be served as a refreshing side dish at barbecues or potlucks. It complements grilled meats perfectly or can be a hearty addition to a vegetarian platter. For a complete meal, serve it alongside tacos or enchiladas for a delightful Mexican-inspired spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed cold, so there's no need to reheat it. If the salad appears a bit dry after storing, add a splash of olive oil or vinegar to refresh the flavors before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Green Bean And Corn Salad contains roughly 783 calories, with 3g protein, 29g carbohydrates, and 77g fat. It is an excellent source of dietary fiber (66% of the Daily Value), vitamin C (35% of the Daily Value), and iron (24% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1260mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned green beans instead of fresh?
While fresh green beans provide the best texture and flavor, if you’re in a pinch, you can use canned green beans. Just rinse and drain them well before adding to the salad to avoid excess salt or liquid.
How can I make this salad spicier?
To add some heat, you can mix in diced jalapeños or increase the amount of chili powder in the dressing. Additionally, a few dashes of hot sauce can elevate the spiciness to your liking.
Is this salad suitable for meal prep?
Yes, this salad is great for meal prep! It can be made ahead of time and stored in the fridge. Just keep the dressing separate until you're ready to serve to maintain the crispness of the vegetables.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).