Black Bean Salad by Sharon

Black Bean Salad By Sharon Recipe

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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.


★★★★★ 1 vote

40 Min
No-Cook or Other


Add to Grocery List

  • 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
  • 2
    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

How to Make Black Bean Salad by Sharon


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

Printable Recipe Card

About Black Bean Salad by Sharon

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

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