Current Size: 100%

Chili Lime Corn Salad

Prep time: 15 minutes
3 to 4

This simple and refreshing corn salad combines fresh organic corn and black beans, covered in a spicy, tangy chili lime dressing. It makes for an easy and delicious side dish to a Tex-Mex feast!



  • 3 cups cooked organic corn
  • ½ cup cooked black beans
  • 1 green onion, finely chopped
  • 2 tbsp finely chopped cilantro
  • 1 tbsp minced jalapeno
  • Green lettuce leaves, for serving
  • ½ cup crumbled Thin and Crispy Tortilla Chips - Twist of Lime


  • 2 tbsp fresh lime juice
  • 1 tbsp organic sunflower oil (or other neutral oil)
  • 1 tsp agave nectar
  • ½ tsp chili powder
  • ⅛ tsp ground cumin
  • ⅛ tsp sea salt
  1. To make the salad: in a large bowl, combine the corn, black beans, green onion, cilantro and jalapeno.
  2. To make the dressing: in a small bowl or cup, whisk together the lime juice, oil, agave, chili powder, cumin and sea salt. Pour the dressing over the salad and stir to coat.
  3. To serve, place the lettuce leaves on the bottom of a shallow bowl and spoon the corn salad on top. Sprinkle with tortilla chips and serve.


Chili Lime Corn Salad | Que Pasa

Nicole Axworthy

Author Bio

Nicole Axworthy is a Canadian recipe developer and food photographer. She is the author of DIY Vegan, a cookbook that teaches you how to make your own vegan staples from scratch, and host of the popular food blog, A Dash of Compassion. Nicole holds a certificate in plant-based nutrition from Cornell University and the T. Colin Campbell Foundation.