Barb's Black Bean Salad Recipe

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Barb's Black Bean Salad

Barbara Scott

By
@Feebs17

I just love this salad in the summertime but have made it all through the year, too. People ask me to bring this to gatherings because they like it so well. Enjoy!


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Rating:

Serves:

10

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

1/3 c
lime juice
1/2 c
avocado or olive oil
1 tsp
garlic powder
1 tsp
salt
1/8 tsp
cayenne pepper, or to taste
2
4 oz. cans diced green chilis, don't drain
3
15 oz. cans black beans, drained and rinsed
2 c
corn, drained (or more to taste)
1
ripe avocado, peeled, pitted and diced
1 large
red bell pepper, chopped
2 large
tomatoes, peeled, seeded, and chopped
1/2
medium cucumber, seeded and diced finely
6
green onions, thinly sliced
1/2 c
fresh chopped cilantro (more or less to taste)

Directions Step-By-Step

1
In a medium bowl, add first 5 ingredients and whisk well. Set aside.
2
In a large bowl, add the rest of the ingredients. Mix well. Whisk dressing again and pour over veggies. With a large spoon, gently and thoroughly mix together. Refrigerate overnight for best results.
3
NOTE: I've also turned this into a rice salad on occasion. Use 2 cups of cooked Basmati rice and double the dressing recipe (the first five ingredients) above. It's all good!

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Southwestern
Other Tag: Quick & Easy