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 tablespoon red wine vinegar
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 avocado, peeled, seeded, and chopped
  • + 17 more ingredients
    • 3 jalapeño peppers, seeded and chopped
    • 1 small purple onion, chopped
    • 1 avocado, peeled, seeded, and chopped
    • 1 teaspoon salt
    • 1 teaspoon salt
    • ½ teaspoon freshly ground pepper
    • ½ teaspoon freshly ground pepper
    • 3 to 4 tablespoons lime juice
    • 3 to 4 tablespoons lime juice
    • ¼ cup chopped fresh cilantro
    • ¼ cup chopped fresh cilantro
    • 3 fresh ears corn
    • 3 fresh ears corn
    • 2 tablespoons olive oil
    • 2 tablespoons olive oil
    • 2 large tomatoes, seeded and chopped
    • 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

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    • 4 cups gourmet salad greens
    • 1 tablespoon chopped seeded jalapeño pepper
    • +18 other ingredients
  • Black Bean Salad
    • 2 tablespoons orange juice
    • 2 tablespoons lemon juice
    • 1/2 green bell pepper, chopped
    • 3 plum tomatoes, seeded and chopped
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    • 1/2 teaspoon black pepper
    • 1/4 cup fresh lime juice
    • 2 tablespoons minced shallot
    • 2 large)
    • 2 tablespoons olive oil
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    • Generous amount of Olive oil
    • Freshly chopped cilantro to taste (if you don’t like cilantro use Italian parsley)
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    • 2 tablespoons sherry vinegar
    • About 2 ounces queso blanco cheese with green chilies and epazote
    • 2 cans (15 oz. each) black beans
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