Spicy Black Bean Salad14 Reviews
- Prep: 15 min
- Ready In: 1 hr 15 min
“Great with tortilla chips. Serve chilled.” - by kmhammer
Original recipe yields 10 servings
- Mix black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.
Amount Per Serving (10 total)
- 221 cal
- 11.6 g
- 25.3 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"I used organic black beans and organic canned corn that I rinsed and drained really well before using in this recipe. I cut way back on the cilantro because I had homemade salsa that already had a who..." See morele bunch in it. Instead of lemon juice, I used fresh lime juice. Other than that, I kept every thing else the same. This is FABULOUS. I literally could not stop eating it. My oldest son and husband also really liked it, too though my husband did say that he would enjoy this more if he could scoop it up with tortilla chips! Very VERY good."
"We really liked this but I used just half the amount of olive oil called for. Also, while I did have it sitting out for me to use, it was only after I had made the salad that I noticed I forgot to add..." See more the salsa. No matter - it was light and delicious without."
"I liked this recipe but did make a few changes. I decreased olive oil to about 3 tablespoons vs 1/2 cup and used juice of 1 lime vs the lemon. I also added a diced a red pepper, a hot pepper and a hin..." See moret of sugar. I think once it is chilled it will taste even better! So easy!"
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