Spicy Black Bean Salad

Spicy Black Bean Salad

31 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    1 h 15 m
kmhammer
Recipe by  kmhammer

“Great with tortilla chips. Serve chilled.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. 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.

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Reviews (31)

Rate This Recipe
Sarah Jo
46

Sarah Jo

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 whole 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.

Jackieo
28

Jackieo

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 hint of sugar. I think once it is chilled it will taste even better! So easy!

naples34102
23

naples34102

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 the salsa. No matter - it was light and delicious without.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 221 cal
  • 11%
  • Fat
  • 11.6 g
  • 18%
  • Carbs
  • 25.3 g
  • 8%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 805 mg
  • 32%

Based on a 2,000 calorie diet

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