Southwestern Black Bean Salad

I love making this colorful, salad when the weather warms, it makes enough to feed a crowd and makes a great side dish or appetizer if served with chips. It’s also great as a topping for taco salads or
served with grilled meat and fresh tortillas.

Dovetailing tip: You chopped the red onion during Meal 3. Also grab the diced jalapeno pepper you prepared during Meal 4.


1 (15 1/2-ounce) can black beans, rinsed and drained
1 cup cooked corn, fresh or frozen (thawed if frozen)
1 medium tomato, chopped
1/3 cup red onion, chopped
1 scallion, chopped
2 limes, juiced
1 tablespoon olive oil
2 tablespoons fresh minced cilantro (or more to taste)
salt and fresh pepper
1 medium hass avocado, diced
1 jalapeño pepper, diced (optional)


In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.


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