This fabulous recipe for black bean salad was submitted by Liz Wade of Portales, NM.
If you love Tex Mex recipes, this one is a particular winner. Fabulous flavors that work really well with any Mexican, Tex Mex or Cuban recipes.
I think you will really like this one.
Liz says: If you’re feeling productive, cook a bag of black beans and use about 16 ounces for this recipe. You can use the rest in bean burritos.
This is a colorful, tasty salad that is a great accompaniment to any Tex/Mex or Cuban menu. Even better, it’s super healthy!
Vegetable and Black Bean Salad
Ingredients
- 20 ounces black beans, canned, drain and rinse
- 1 tomatoes, diced
- 1 bell pepper, orange or red, diced
- 1 cup corn kernels
- 2 green onions, finely chopped (or red onion)
- 3 tablespoons cilantro, finely chopped. (Take all large part of stems off before chopping)
- 1 jalapeño pepper, minced (remove seeds and membrane for lighter heat)
- Juice of 1 small lime
- 1/2 - 1 avocado, diced
- 1 - 2 teaspoons cumin
- 2 cloves garlic, pressed or minced
- 2 tablespoons olive oil
- 2 teaspoons red wine vinegar
- 2 teaspoons sea salt
Instructions
- Combine all ingredients and let the mixture sit for at least 2 hours before serving to meld the flavors. Overnight is even better.
Nutrition
Serves 8 to 10.
Variation:
Add cooked green or yellow beans to the mixture for more color and even more nutrition.
If you like this black bean salad, you will probably like our black bean salsa too. Find it here.
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