Black Bean Salad By Sharon Recipe

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Black Bean Salad by Sharon

Sharon Colyer


This recipe comes from Betty Crocker's Mexican Made Easy cookbook, that was a Christmas present from my husband. I love this salad! Don't leave out the jicama, if at all possible. It is a nice crunch in the salad. I serve tortilla chips along side it--makes a complete lunchtime meal. Or, serve with other mexican foods for more of a dinner.

pinch tips: How to Shuck, Cook, and Cut Corn






40 Min


No-Cook or Other


1 c
frozen whole kernel corn, rinsed to thaw and drained
1 c
diced jicama (about 5 ozs.) find one as blemish free as possible, if you can't find them, use a small can of water chestnuts, drained
1 medium
tomato, seeded and chopped (about 3/4 cup)
2 can(s)
(15 ozs. each) black beans, rinsed and drained
green onions (with tops), sliced
chile dressing:
1/4 cup red wine vinegar
2 tbs. vegetable oil
1/2 tsp. chile powder
1/4 tsp. ground cumin
1 small clove garlic, crushed

Directions Step-By-Step

Prepare Chile Dressing in a large glass or plastic bowl, by mixing all dressing ingredients well to emulsify.
Then, stir in remaining ingredients. Serve or refrigerate, until ready to serve. Good with tortilla chips.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian, Low Fat
Other Tags: Quick & Easy, Healthy