barb's black bean salad
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!
No Image
prep time
20 Min
cook time
method
No-Cook or Other
yield
10 serving(s)
Ingredients
- 1/3 cup lime juice
- 1/2 cup avocado or olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/8 teaspoon 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 cups 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 cup fresh chopped cilantro (more or less to taste)
How To Make barb's black bean salad
-
Step 1In a medium bowl, add first 5 ingredients and whisk well. Set aside.
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Step 2In 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.
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Step 3NOTE: 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Tag:
#Quick & Easy
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
Southwestern
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