black bean salad by sharon
(1 RATING)
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.
No Image
prep time
40 Min
cook time
method
No-Cook or Other
yield
6 serving(s)
Ingredients
- 1 cup frozen whole kernel corn, rinsed to thaw and drained
- 1 cup 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 cans (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
-
Step 1Prepare Chile Dressing in a large glass or plastic bowl, by mixing all dressing ingredients well to emulsify.
-
Step 2Then, stir in remaining ingredients. Serve or refrigerate, until ready to serve. Good with tortilla chips.
- 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
Culture:
Mexican
Category:
Vegetables
Category:
Other Side Dishes
Category:
Other Salads
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Low Fat
Keyword:
#corn
Keyword:
#jicama
Keyword:
#Tomato
Keyword:
#green onions
Keyword:
#black beans
Keyword:
#chile vinaigrette
Ingredient:
Beans/Legumes
Method:
No-Cook or Other
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes