Easy Fiesta Salad with Bell Pepper, Beans, and Corn

The ingredients

• Red Beans: Red beans are the star of this salad, adding both texture and protein. You can find them in any grocery store canned goods aisle. If you prefer a fresher option, feel free to use cooked red beans from dried beans. You’ll need about 1 ½ cups of cooked beans to replace one 15 oz can.
• Corn: Corn adds sweetness and crunch to the salad. If you’re using fresh corn, simply cut the kernels off the cob. Frozen corn is a great option too—just thaw it before adding it to the salad. Canned corn works as well, but make sure to drain and rinse it before use.
• Bell Pepper: I love using a orange or yellow bell pepper for extra sweetness and color, but any color will work. If you’re looking for an extra crunch, you can also use a crunchy green bell pepper.
• Jalapeño: The jalapeño adds a spicy kick to the salad, but you can adjust the heat to your preference. If you like it milder, remove the seeds and membranes before dicing. You can also swap it for a milder chili, like poblano, or skip it entirely for a milder salad.
• Olive Oil and Lime Juice: These simple ingredients form the base of the dressing. You can substitute the lime juice with lemon juice for a different citrus flavor. If you prefer a lighter version, you can reduce the olive oil to 1 tablespoon.
• Chili Seasoning: This is a blend of spices that gives the salad its zesty flair. If you don’t have chili seasoning, you can use a mixture of cumin, paprika, and a pinch of cayenne pepper for a similar flavor profile.

How to make the Fiesta Salad

1. Prepare the Ingredients
   Start by draining and rinsing the red beans. Give them a good rinse under cold water to remove any excess sodium or canning liquid. Set them aside.
2. Dice the Vegetables
   Dice the bell pepper, jalapeño pepper (after removing the seeds to control the heat), and green onions. Halve the cherry tomatoes.
3. Combine the Ingredients
   In a large mixing bowl, combine the red beans, corn, bell pepper, jalapeño, green onions and cherry tomatoes. Give it a quick toss to combine everything.
4. Make the Dressing
   In a small bowl, whisk together the olive oil, lime juice, chili seasoning, salt and pepper. This will serve as your tangy dressing that will tie all the flavors together.
5. Toss and Serve
   Drizzle the dressing over the salad and toss gently to coat all the ingredients. Top with freshly chopped cilantro for a burst of freshness and color.
6. Serve and Enjoy
   Serve immediately as a fresh side dish, or chill in the fridge for 30 minutes for the flavors to meld together. Either way, this salad is sure to be a hit!

Tips for Success

1. Taste as You Go: Since you’re making a dressing, don’t be afraid to adjust the seasonings. If you prefer more acidity, add an extra squeeze of lime juice. If you like it spicier, toss in some more chili seasoning or finely diced jalapeño.
2. Chill for Maximum Flavor: While this salad can be enjoyed immediately, allowing it to chill in the fridge for 30 minutes helps the flavors meld together, making every bite even more delicious.

Variations of the Recipe

• Add Protein: For a heartier meal, add some grilled chicken, shrimp, or black beans for an extra protein boost.
• Swap the Beans: If red beans aren’t your favorite, kidney beans, black beans, or pinto beans are great alternatives.
• Spicy Kick: If you love heat, toss in some diced chili peppers, or even a few dashes of hot sauce.
• Add Cheese: A sprinkle of crumbled feta cheese or shredded cheddar adds extra flavor and a creamy texture.

What to Serve This Fiesta Salad With

• Grilled Meats: This salad is a perfect side dish for grilled chicken, beef, or pork. It also works wonderfully with tacos or fajitas.
• Rice Dishes: Serve it alongside a fragrant rice dish like cilantro lime rice or Spanish rice for a well-rounded meal.
• Wraps and Burritos: Use this salad as a filling for wraps, burritos, or tacos, or serve it alongside for a complete meal.
• Grilled Fish: This fresh, zesty salad pairs beautifully with grilled fish, especially salmon or tilapia.

Storage

Store leftover Fiesta Salad in an airtight container in the refrigerator for up to 2 days. If you’re making it ahead of time, I recommend storing the dressing separately and adding it just before serving to keep the salad fresh.