Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Black Bean and Corn Salad
with red cabbage, queso fresco, and a cumin vinaigrette

Active: 20 min Total: 25 min
We love Southwestern salads like this because of all of the bright colors and flavors. This salad is filling and festive enough that even carnivores won't notice it's vegetarian!
Smarts: Queso Fresco is a soft Mexican cows milk cheese, much like Feta but milder. It is available in the cheese aisle of most supermarkets and at Mexican speciality markets.


Black Bean and Corn Salad:
  • Cabbage, red - 1 cup , thinly sliced
  • Carrots - 1 cup , grated or shredded (bagged pre-shredded carrot is fine for this)
  • Jicama - 1 cup , grated or shredded
  • Cilantro - 3 Tbsp , roughly chopped
  • Salt - 1/2 tsp
  • Cumin - 1 1/2 tsp + 1 tsp
  • Sugar - 1 tsp
  • Apple cider vinegar - 1 1/2 Tbsp + 1 Tbsp
  • Olive oil - 2 Tbsp
  • Black beans (14 oz / 397 g can) - 1 can , drained and rinsed
  • Corn - 1 can , drained and rinsed
  • Avocados - 1 , cubed
  • Limes - 1/2 , juice of
  • Queso fresco (opt) - 4 Tbsp , crumbled


  1. Make the salad - Shred the cabbage, carrots, and jicama. Chop cilantro. Combine with salt, first part of cumin, sugar, and first part of cider vinegar in a bowl and let sit for at least 15 minutes. (Can be done up to 1 day ahead)
  2. Make the vinaigrette - Combine the olive oil with the second part of cumin and second part of cider vinegar. Add salt to taste.
  3. Black beans / Corn - Drain and rinse.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Cube avocado. Toss seasoned cabbage mixture with vinaigrette, avocado, corn, and black beans. Give it a squeeze of lime juice and crumble queso fresco over the top, and garnish with more cilantro if desired. Enjoy!



0 reviews