Black Bean Salad245 Reviews
- Prep: 20 min
- Ready In: 20 min
“This salad is a kaleidoscope of color and taste - black beans, yellow corn, green peppers, and red, red tomatoes. Lime juice, garlic and jalapeno give it some punch. It can also be used as a dip with tortilla chips.” - by Merle Shinpoch
Original recipe yields 12 servings
- In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.
Amount Per Serving (12 total)
- 159 cal
- 6.3 g
- 24.2 g
Based on a 2,000 calorie diet
Reviews (245)Rate This Recipe
"I am not quite sure why the 1 user didn't care for this dish. I made the mistake of fixing it last night for a mexican theme tonight. Now I have to fix another bowl today because there is only about a..." See more cup left. This is such an easy recipe and it does NOT have to be followed by the letter to turn out grand.....Be creative..."
"This was excellent. The changes I made are to first DRAIN AND RINSE THE BEANS. The first time I made it I did not and it got sloppy and mushy. I used frozen white shoepeg corn, only because I perso..." See morenally hate canned corn (if you use canned I'd drain that too), and I used one can black beans and one can kidneys - just to add to the color. Also, instead of bottled Italian dressing I made my own with capers, caper juice, white wine, balsamic vinegar, olive oil, and garlic - you can probably use any kind of oil/vinegar dressing you like. The jalepeno added just enough spice, I'd personally use a little more but this was fine. Oh - and I used whole grape tomatoes, sliced ones may make it too runny also."
"This made for a beautiful salad-the color combination was great. Someone mentioned how horrible it looked-they must not have drained the beans is all I can figure. I did make a few changes. I added..." See more some cumin, cayenne pepper and chili powder. After I had it all mixed up I thought it was screaming for pasta so I added about a cup of cooked rotini. I used red and green peppers and also added a bit of chopped celery. I left the pimentos out because it was red enough and didn't have the avocado so I skipped that as well. My end result was a very tasty and pretty side dish."
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