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Mexican Black Bean and Corn Salad

Mexican Black Bean and Corn Salad

Recipe Details

YIELD: 1 serving
PREP TIME: 15 minutes
TOTAL TIME: 15 minutes

Mexican Black Bean and Corn Salad

1/4 cup salsa
2 tablespoons plain Greek yogurt
1/4 cup chopped red onion
2/3 cup black beans (from 15-oz can), rinsed, drained
1/3 cup whole kernel corn (from 8.75- or 11-oz can)
1/2 cup cooked brown rice or quinoa
1/2 cup cherry tomatoes, halved
1/2 avocado, peeled, chopped
1 tablespoon shredded pepper Jack cheese, if desired
1 cup chopped romaine lettuce
2 tablespoons chopped fresh cilantro, if desired



  1. Spoon salsa and yogurt into a PYREX® PREMIUM™ 4 CUP ROUND STORAGE DISH, WHITE. Stir to combine. Layer with onion, beans, corn, rice, tomatoes, avocado and cheese; top with lettuce and cilantro. Seal with the airtight lid. Refrigerate until ready to eat. To serve, shake, remove lid and enjoy!


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