Black Bean Salad by Sharon

Black Bean Salad By Sharon

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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


  • 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.

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