Salad: Mexico – Tlaxcala (Central Mexico) – Ensalada de Frijoles

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

- 3 cups (540 g) cooked black beans, drained and rinsed if canned
- 1 1/2 cups (225 g) corn kernels (fresh cut from 2 ears or thawed frozen)
- 2 tbsp (30 ml) vegetable oil (for charring corn)
- 2 ripe avocados, peeled, pitted, and diced
- 1 medium tomato, seeded and diced, about 1 cup (180 g)
- 1/2 small red onion, finely chopped, about 1/3 cup (60 g)
- 1 jalapeño, seeded and minced (leave seeds for more heat)
- 3/4 cup (30 g) fresh cilantro, divided (1/2 cup / 20 g for dressing, 1/4 cup / 10 g for salad)
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 1/4 cup (60 ml) olive oil
- 1 small garlic clove
- 1/2 tsp (2.5 g) ground cumin
- 1 tsp (5 ml) honey or agave syrup (optional)
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/4 cup (30 g) queso fresco, crumbled (optional)
- Lime wedges, for serving (optional)
- Tortilla chips or tostadas, for serving (optional)

Instructions

Short Description:
A bright Tlaxcala-style bean salad combining black beans, charred local corn, creamy avocado, and a cilantro-lime dressing for a fresh, tangy side or light course. Textures range from tender beans to crunchy corn and creamy avocado, accented with jalapeño and queso fresco.

Regional Notes:
This Tlaxcala variation highlights the region's local corn and avocados by using charred fresh kernels and ripe avocado for texture and flavor. The cilantro-lime dressing (a common Central Mexico pairing) ties the ingredients to local tastes and differs from other bean salads by emphasizing charred corn and fresh queso fresco as regional touches.

1. If using fresh corn, cut kernels from the cobs. Heat 2 tbsp (30 ml) vegetable oil in a heavy skillet over medium-high heat. Add corn and cook, without stirring too often, until kernels are lightly charred and browned in spots, 6–8 minutes. Remove from heat and let cool slightly.
2. Prepare the beans: if using canned, rinse and drain the black beans; if using home-cooked, ensure they are tender and cooled.
3. Make the cilantro-lime dressing: in a blender or small food processor combine 1/2 cup (20 g) cilantro, 3 tbsp (45 ml) lime juice, 1/4 cup (60 ml) olive oil, 1 small garlic clove, 1/2 tsp (2.5 g) ground cumin, 1 tsp (5 ml) honey (if using), 1/2 tsp (3 g) kosher salt, and 1/4 tsp (1 g) black pepper. Blend until smooth and emulsified. If no blender, finely chop the cilantro and garlic and whisk vigorously with the other dressing ingredients.
4. In a large bowl combine the black beans, charred corn, diced tomato, chopped red onion, minced jalapeño, and the remaining 1/4 cup (10 g) chopped cilantro. Toss gently to mix.
5. Pour the cilantro-lime dressing over the bean mixture and toss until evenly coated. Taste and adjust seasoning with additional salt, pepper, or lime juice as desired.
6. Gently fold in the diced avocado so it stays intact; sprinkle crumbled queso fresco over the top if using.
7. Let the salad rest in the refrigerator for 15–30 minutes to allow flavors to meld, or serve immediately at room temperature. Serve with lime wedges and tortilla chips or tostadas if desired.