Colorful Black Bean Salad

Colorful Black Bean Salad

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"Cherry tomatoes and yellow pepper add splashes of color this black bean salad. 'I like to let it stand for at least 15 minutes before serving to allow the flavors to blend,' suggests Laurie Mace of Los Osos, California."
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Ingredients

15 m servings
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Original recipe yields 8 servings

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Directions

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  1. In a salad bowl, combine the beans, tomatoes, yellow pepper, onions and cilantro. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over vegetables and toss to coat. Chill until serving.

Footnotes

  • Nutritional Analysis: One serving (3/4 cup) equals 137 calories, 4 g fat (trace saturated fat), 0 cholesterol, 480 mg sodium, 18 g carbohydrate, 7 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Reviews

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There is so much to like about this recipe! I deliberately made it to nosh on as a healthier alternative to other things I could and do nosh on! Everything in this salad is good for you, includi...

Okay so basically I did a ton of things different (just used what was on hand) but this recipe would have been great as is. I did do one can corn and 1 can blackbeans. Also did yellow onion in...

I stuck to the recipe, except that I probably only used half a pint of cherry tomatoes as I don't like them that much! It was great, and received good reviews from my friends as well. Thanks!

Easy to make and delicious ~ my husband loved it.

MMMM, yummy! Have made a couple salads similar to this one in the past...loved it! Only had half a can of black beans, so cut the recipe down to 2 servings. Great flavour, especially love tha...

LOVED this recipe! Even my picky teens enjoyed it! My modifications were adding a can of corn, drained & rinsed and I changed the pepper to an orange bell and I diced it.

This is a nice salad. I doubled it but did 1 can of corn rather than 4 of black beans. Helped add color and flavor, I felt. We used chips to scoop this up.

I also added tomatillos and corn and the salad was a hit.

This salad was quick and easy. I increased the cilantro a bit but followed the recipe. I served this salad on a bed of mixed greens with a little grated cheddar on top. Healthy and yummy!

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