"Great with tortilla chips. Serve chilled." — kmhammer
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2 (15 ounce) cans
black beans, drained and rinsed
1 (15.25 ounce) can
whole kernel corn, drained
red onion, diced
salsa, or as desired
chopped fresh cilantro
red wine vinegar
1 1/2 teaspoons
ground black pepper
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.
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!
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.
I like to brown cumin in a skillet first and use fresh cooked or freezer corn. This dish is amazing w/ a chip, on fish, tacos, chicken or just by itself! Thank you for your share I lost my original recipe which was very similar.
The spicy black bean salad was a great success. I used the the not salsa and gave it a real spicy taste. It is a good side dish to add to your menu especially when you have guest who are vegetarian or vegan. It is a good summer salad and not difficult to make. It will be used again this summer.
this is fantastic with shrimp added and served over a bed of lettuce and a squeeze of lime juice
excellent. I added bell pepper and I couldn't stop eating it. Best if chilled for 4-5 hours.
Made this to be a filling for some burritos. It was so yummy! And my vegetarian daughter loved this. Definitely let this chill for a couple of hours. The flavors blend very nicely.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Black Bean Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 104
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