Home » Salad Recipes

Fiesta Salad with Coconut-Lime Crunch

ByKristen Wood Last updated

No ratings yet

This post may contain affiliate links which means we may earn a small commission at no extra cost to you. Thank you for your support!

Skip to Recipe Pin Jump to Video

Fiesta salad brings fun to the summer table with bright veggies, citrus notes, and a tangy coconut-lime crunch! This colorful, tropical-inspired dish is loaded with black beans, corn, and tomatoes, all topped with a zesty dressing. It’s a salad that’s tangy, savory, and satisfying! And it’s a perfect addition to a summer picnic or potluck gathering.

A close-up of a fiesta salad with corn, black beans, red peppers, tomatoes, red onions, herbs, and shredded cheese in a white bowl with a spoon.
Want To Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

A Note From Kristen

If you’ve never tried adding toasted coconut to salads, then today’s the best time to do it! I love how it adds a tropical twist that complements the bold flavors and plant-based goodness in this recipe. Think Tex-Mex and island vibes in just one plate! Serve this fiesta salad as a side dish, a light lunch, or part of a picnic spread, and you’ve got an instant favorite that will keep you and your guests coming back for more. Happy eating!
~Kristen

A vibrant fiesta salad with corn, black beans, cherry tomatoes, red onions, cilantro, and shredded cheese is served on a plate, with limes, tomatoes, and parmesan in the background.

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

  • Black Beans: Provide hearty texture, as well as protein and fiber that make the fiesta salad both filling and satisfying. 
  • Frozen Corn: Adds a hint of sweetness and a pop of yellow color for visual contrast. You can use fresh corn kernels as well.
  • Red Bell Pepper: Offers a slightly sweet, crisp bite as well as a vibrant red color to the salad. 
  • Red Onion: Imparts a sharp, slightly spicy edge and a little crunch. If you do not have red onion, shallots, yellow or white onion will get the job done.
  • Cherry Tomatoes: Provide juicy texture, bright acidity, and some tangy sweetness that helps balance the savory and creamy ingredients in this recipe. Regular diced tomatoes will work too.
  • Chopped Fresh Cilantro: Adds herbal flavors and mild freshness that lifts the fiesta salad. If you aren’t a cilantro fan, use parsley instead.
  • Lime Juice: Brightens the flavors and adds a citrusy edge to the salad. You can use fresh or bottled lime juice for this recipe. If you do not have lime juice, use lemon juice or red wine vinegar instead.
  • Extra Virgin Olive Oil: Adds richness while giving the fiesta salad a silky finish. If you do not have EVOO, use avocado oil instead.
  • Ground Cumin: Imparts a warm, earthy depth. If you do not have a ground, a pinch of cumin seeds will work.
  • Chili Powder: Brings a mild heat and adds complexity to the dish by balancing the sweetness of the corn and coconut. 
  • Salt: Enhances the flavors of the other ingredients. 
  • Ground Black Pepper: Adds gentle heat and a little edge that balances the lime and herbal notes of this dish. 
  • Unsweetened Shredded Coconut: Once toasted, it adds a tropical, nutty crunch that contrasts beautifully with the avocado and lime. 
  • Lime Zest: Intensifies the lime flavor without adding more acidity. 
A spoonful of fiesta salad—corn, black bean, red onion, tomato, and cilantro—hovers above a bowl of the same fresh mixture, all topped with grated cheese.
Several bowls and containers on a wooden surface, each holding fiesta salad ingredients: cherry tomatoes, black beans, chili sauce, corn, diced onion, breadcrumbs, chopped cilantro, and red bell pepper.
A white ramekin filled with panko breadcrumbs sits on a wooden cutting board, ready to add the perfect crunch to your next fiesta salad.
A bowl of fiesta salad with corn, black beans, cherry tomatoes, red onion, cilantro, and shredded cheese on top, set on a wooden table with tomatoes and a bowl of grated cheese nearby.

How to Make Fiesta Salad With Black Beans

01

MIX

Whisk the lime juice, olive oil, cumin, chili powder, salt, and pepper in a small bowl or jar until fully blended. Set aside.

A white bowl containing a mixture of brown liquid with visible oil separation, resembling a tangy fiesta salad dressing, is placed on a wooden surface.

02

COMBINE

In a large bowl, combine the black beans, corn, bell pepper, onion, tomatoes, and cilantro. Pour in the dressing, toss well, and let it rest for 5–10 minutes to allow the flavors to meld.

A bowl filled with chopped red bell peppers, cherry tomatoes, red onions, black beans, cilantro, and corn makes a vibrant fiesta salad.

03

TOAST

In a dry skillet over medium-low heat, toast the shredded coconut with lime zest and salt, stirring constantly, until golden and aromatic, about 2–3 minutes. Remove from heat and let cool.

Toasted shredded coconut with a wooden spoon in a gray skillet adds a delightful crunch and flavor to any fiesta salad.

04

TOP AND SERVE

Sprinkle the coconut-lime crunch over the top and serve immediately. Enjoy!

A bowl of fiesta salad with corn, black beans, tomato, red onion, and cilantro topped with shredded cheese, served alongside extra shredded cheese and tomatoes with lime.
A bowl of colorful fiesta salad with corn, black beans, cherry tomatoes, red onion, cilantro, and grated cheese on top, set on a wooden table.

Serving Ideas

A bowl of fiesta salad featuring corn, black beans, and tomatoes mixed with chopped red onion, herbs, and grated cheese, served with a spoon.
Expert Tips
  • Toast the coconut only until it’s golden, not brown, to avoid making it bitter.
  • Don’t forget to rinse and drain your black beans to remove any excess salt and starchy liquids that can affect the taste of the salad.
  • Great variations for this recipe include:
    • Adding crumbled feta cheese or diced pepper jack cheese.
    • Sprinkling hemp or sunflower seeds on top before serving.
    • Using chickpeas to replace or supplement black beans.
    • Using a diced jalapeno instead of bell pepper for added spice.  
A close-up of a spoon holding fiesta salad with corn, black beans, chopped tomatoes, red onions, and shredded cheese over a plate of the same colorful salad.

More Delicious Salad Recipes You Might Like

A hand holding a spoon scoops a vibrant fiesta salad with corn, black beans, cherry tomatoes, red onions, red peppers, and grated cheese from a white plate.

A close-up of a fiesta salad with corn, black beans, red peppers, tomatoes, red onions, herbs, and shredded cheese in a white bowl with a spoon.

Fiesta Salad Recipe

Author: Kristen Wood
248kcal
No ratings yet
Print
Share Go Ad-Free
Prep 10 minutes
Cook 3 minutes
Total 13 minutes
Fiesta salad gets a bold upgrade with a crunchy coconut-lime crunch topping for a bright, textural twist with tropical flair!
Servings 6 servings
Course Appetizer, Salad, Side Dish
Cuisine American, Mexican, South American, Tex Mex

Ingredients

Fiesta Salad
  • 1 15-ounce can black beans rinsed and drained
  • 1 ½ cups thawed frozen corn or fresh corn kernels
  • 1 red bell pepper diced
  • 1 small red onion finely chopped
  • 1 cup cherry tomatoes halved
  • ¼ cup chopped fresh cilantro
Fiesta Salad Dressing
  • ¼ cup lime juice fresh or bottled
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
Coconut Lime Crunch Topping
  • ¼ cup unsweetened shredded coconut
  • ½ teaspoon lime zest
  • 1/8 teaspoon salt

Method

  1. In a small bowl or jar, whisk together lime juice, olive oil, cumin, chili powder, pepper, and salt until well combined. Set aside.
  2. In a large bowl, combine the black beans, corn, bell pepper, onion, tomatoes, and cilantro. Toss with the dressing and let sit for 5–10 minutes.
  3. In a dry skillet over medium-low heat, toast the shredded coconut with lime zest and salt, stirring constantly, until golden and fragrant (about 2–3 minutes). Remove from the heat and let cool.
  4. Sprinkle the coconut-lime crunch over the top and serve immediately.
  5. Enjoy!
Want To Save This Recipe?

Notes

Storage
Store the leftovers in an airtight container and keep them in the refrigerator. It’s best to consume it within 5 days.
If possible, store the salad and coconut topping separately to help preserve the crunch. I don’t recommend freezing the fiesta salad since the veggies and beans don’t freeze well and may make your dish mushy or watery.   
This salad also works well for meal prep, just keep the avocado and coconut separate until ready to serve.

Nutrition

Serving1servingCalories248kcalCarbohydrates29gProtein8gFat13gSaturated Fat4gPolyunsaturated Fat2gMonounsaturated Fat7gSodium642mgPotassium648mgFiber10gSugar5gVitamin A1000IUVitamin C43mgCalcium47mgIron3mg

Have You Tried This Recipe?

Rate and comment below to let us know how it was!

Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating