Black Bean Salad by Sharon

★★★★★ 1 Review
Cmom02 avatar
By Sharon Colyer
from Lexington, KY

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.

serves 6
prep time 40 Min
method 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 md
    tomato, seeded and chopped (about 3/4 cup)
  • 2 can
    (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

  • 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.