MexicanEasy · Room Temperature
Ensalada de Maíz y Frijoles Negros con Aderezo de Cilantro y Limón
Una ensalada fresca y vibrante con maíz dorado, frijoles negros cremosos y un aderezo de cilantro y limón que bring the flavors of Rosa's kitchen to your table. Perfecta para cualquier día de la semana.
Prep
15 min
Cook
5 min
Rest
15 min
Total
35 min
Method
Preparación del Aderezo
1
Exprime el jugo de los dos limones en un tazón mediano.
3
Incorpora el aceite de oliva poco a poco mientras revuelves constantemente hasta emulsionar.
4
Añade el cilantro fresco picado y mezcla bien. Reserva el aderezo a temperatura ambiente mientras preparas la ensalada.
Preparación de la Ensalada
5
Si usas maíz fresco, cocina las granos en una sartén caliente con un poco de aceite hasta que estén dorados y tiernos, aproximadamente 5 minutos. Si usas maíz enlatado o congelado, escúrrelo bien.
6
Abre la lata de frijoles negros, escurre el líquido y enjuaga con agua fría. Escurre bien.
7
Corta los tomates en cubos medianos. Pica finamente la cebolla amarilla. Corta el pimiento rojo en cubos pequeños.
8
En una tabla, corta el aguacate por la mitad, retira el hueso y corta la pulpa en cubos o láminas.
Armado de la Ensalada
9
En un tazón grande, combina el maíz dorado, los frijoles negros, los tomates, la cebolla y el pimiento rojo.
11
Agrega los cubos de aguacate y mezcla suavemente con una espátula para no aplastarlos.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -9
Calories
380
per serving
Source of protein · 13gSource of fibre · 15gLow sugar · 13gLow saturated fat · 3g
Protein
13g
Carbs
54g
Fat
17g
Sat. fat
3g
Fiber
15g
Sugar
13g
Sodium
539mg
Gluten FreeVeganDairy FreePlant ForwardHeart HealthyAnti InflammatoryDiabetes FriendlyWeight ManagementHigh FiberPlant ProteinLow Glycemic
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.6
per serving
BCarbonAEU all-round· carbon sets the grade
Water
2.1m³
Land
19Pt
Runoff
0.06g P
Maíz drives 33% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
5
Umami
4
Sweet
3
Salty
6
Sour
1
Bitter
1
Spicy
Textures
CrispyTenderCreamyCrunchy
Aromas
HerbalCitrusPungentEarthy
Kitchen Equipment
Techniques
Safety & Storage
Cross Contamination
Use separate cutting boards for raw vegetables and wash thoroughly between uses to prevent cross-contamination.
Storage
Avocado oxidizes rapidly when cut. Toss with dressing immediately before serving or sprinkle with lime juice to slow browning.
Shelf Life
Prepare avocado just before serving. Once mixed, salad should be consumed within 2 hours at room temperature or within 24 hours refrigerated.
Handling
When chopping fresh garlic, ensure all utensils and surfaces are clean. Garlic at room temperature in oil mixtures can promote bacterial growth.
High Risk Population
Raw garlic may cause digestive irritation in young children, elderly, or immunocompromised individuals. Consider omitting or using garlic powder as a mild alternative.
Pro Tips
Technique
When you toast the corn in the skillet, let it get golden and slightly charred—that smoky flavor is what transforms this from a simple salad into something special, just like mi madre used to do.
Substitution
If you can't find fresh cilantro, you can use flat-leaf parsley with an extra squeeze of lime, but honestamente, nothing beats the real thing—cilantro is the soul of this dressing.
Make Ahead
You can prep all the vegetables and make the dressing ahead of time, but wait to add the avocado until just before serving so it stays green and creamy instead of turning brown.
From the chef
This ensalada is built on contrasts that make each other better. Golden corn gives sweetness, black beans give body, and the cilantro-lime dressing brings everything into focus with a sharp, clean brightness. Dice the avocado last and fold it in gently — you want chunks that stay creamy, not a mash. The cumin in the dressing is subtle but important; it rounds off the citrus edge and keeps this tasting like Mexican food, not something from a jar. Eat it the day you make it, while the avocado is still bright and the lime is still alive.
TagsVegetarianVeganFreshHealthySummerNo CookBlack BeansCorn
Source: generated · June 10, 2026