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Vegetable and Black Bean Salad
This fabulous recipe for black bean salad was submitted by Liz W of Portales, NM. These wonderful flavors work really well with any Mexican, Tex Mex or Cuban recipes.
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Prep Time
10
minutes
mins
Total Time
2
hours
hrs
10
minutes
mins
Course
Salad, Side Dish
Cuisine
Mexican
Servings
8
Servings
Calories
215
kcal
Ingredients
US Customary
Metric
1x
2x
···
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
Calories:
215
kcal
Carbohydrates:
26
g
Protein:
8
g
Fat:
10
g
Saturated Fat:
1
g
Sodium:
637
mg
Potassium:
558
mg
Fiber:
10
g
Sugar:
2
g
Vitamin A:
713
IU
Vitamin C:
26
mg
Calcium:
38
mg
Iron:
3
mg
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