Fiesta Salad

Adapted from

 Provided by CalFresh Healthy Living, UCCE Placer/Nevada Counties, and the Auburn Interfaith
Food Closet

RECIPE TYPE:  Side Dish, Salad


PREP TIME:  10 minutes

CHILL TIME:  30 minutes


  • 1 can (15-oz.) corn, drained (or 1¾ cup frozen corn, thawed)
  • 1 can (15-oz.) beans, drained and rinsed (or 1¾ cup cooked beans)
  • 1/4 cup red onions, diced
  • 1/4 cup red bell pepper, diced
  • 2 tablespoons lime juice or vinegar
  • 3 tablespoons honey
  • 1/4 cup fresh cilantro, chopped
  • 1-2 cloves fresh garlic (1 teaspoon), minced (or 1/4 teaspoon garlic powder)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  • Drain and rinse the corn and beans (if canned).
  • In a small bowl, whisk together the lime juice (or vinegar) and honey. Add cilantro, garlic, chili powder, cumin, salt and pepper, and mix well.
  • In a larger bowl, combine the corn, beans, red onions, and bell pepper.
  • Toss with dressing, and chill at least 30 minutes.

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