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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.
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Fiesta Salad Recipe

Fiesta salad gets a bold upgrade with a crunchy coconut-lime crunch topping for a bright, textural twist with tropical flair!
Prep Time10 minutes
Cook Time3 minutes
Total Time13 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American, Mexican, South American, Tex Mex
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 248kcal
Author: Kristen Wood

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

Instructions

  • In a small bowl or jar, whisk together lime juice, olive oil, cumin, chili powder, pepper, and salt until well combined. Set aside.
  • 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.
  • 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.
  • Sprinkle the coconut-lime crunch over the top and serve immediately.
  • Enjoy!

Video

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

Serving: 1serving | Calories: 248kcal | Carbohydrates: 29g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 642mg | Potassium: 648mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 43mg | Calcium: 47mg | Iron: 3mg
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