Recipe by Chelsea
"My sister Kelly makes this AMAZING salad anytime we have a family get-together. It is loved by everyone in the family. The Mexican flavor is is unbeatable! Keeps in the fridge for up to a week!"
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1 (14.5 ounce) can
diced tomatoes, drained
red wine vinegar
1 1/2 teaspoons
ground black pepper to taste
3 (15.5 ounce) cans
black beans, drained and rinsed
1/2 (10 ounce) box
frozen corn, thawed
This is a nice black bean salad. I like that it's not cilantro based and really dig the chili powder. This would be a great way to repurpose leftover rice! I plan to use my leftovers (and this makes a lot) to freeze in wraps for quick easy future lunches. Thanks for the recipe, Chelsea!
This was a quick easy dish with high impact! I added a touch of habenaro sauce and some fresh basil, but really the recipe would be fine without changes!
Absolutely fantastic,and everybody loved it. For colour, I usually use 2 cans black beans and 1 can red kidney. With the corn, that gives me red, yellow, and black.... sometimes I'll add carrot.
People eat with their eyes!
Used fresh oregano & basil from the garden & left over brown rice...we all loved it, but one person wanted it a little hotter
I tried this out last night and it was easy and delicious! Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Kelly's Black Bean Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 160
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