Black Bean Salad

Black Bean Salad
Photo by Tina Cornett

Ingredients

  • 1 tablespoon red wine vinegar
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 3 jalapeño peppers, seeded and chopped
  • 1 small purple onion, chopped
  • 1 avocado, peeled, seeded, and chopped
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • + 5 more ingredients
    • 3 to 4 tablespoons lime juice
    • ¼ cup chopped fresh cilantro
    • 3 fresh ears corn
    • 2 tablespoons olive oil
    • 2 large tomatoes, seeded and chopped

Cook corn in boiling water to cover 5 minutes; drain and cool. Cut corn from cob. Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.

View full recipe at My Recipes

Comments

Variations on Black Bean Salad

  • Black Bean Salad
    • 1 tablespoon fresh lime juice
    • 1/2 cup chopped tomato
    • 1/4 cup diced peeled avocado
    • 1/4 teaspoon salt
    • 1 1/2 tablespoons minced fresh cilantro
    • +5 other ingredients
  • Black Bean Salad
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 2 (15-ounce) cans black beans, rinsed and drained
    • 1 celery rib, diced
    • 2 tablespoons orange juice
    • +8 other ingredients
  • Black Bean Salad
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1 teaspoon minced garlic
    • 1 1/2 cups chopped seeded tomato (about
    • +7 other ingredients
  • Black bean salad
    • Salt & pepper to taste.
    • Generous amount of Olive oil
    • Freshly chopped cilantro to taste (if you don’t like cilantro use Italian parsley)
    • +9 other ingredients
  • Black Bean Salad
    • About 2 ounces queso blanco cheese with green chilies and epazote
    • 2 tablespoons sherry vinegar
    • 2 tablespoons chopped red onion


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