Black Bean Salad

Black Bean Salad

282

"This salad is a kaleidoscope of color and taste - black beans, yellow corn, green peppers, and red, red tomatoes. Lime juice, garlic and jalapeno give it some punch. It can also be used as a dip with tortilla chips."
Saved
Save
I Made it Rate it Share Print

Ingredients

20 m servings 159 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 562 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

Reviews

282
  1. 400 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I am not quite sure why the 1 user didn't care for this dish. I made the mistake of fixing it last night for a mexican theme tonight. Now I have to fix another bowl today because there is only a...

Most helpful critical review

I can't say enough bad things about this recipe. Mixing the ingredients makes it looks terrible and completely unappetizing. I followed the recipe to the letter, and ended up with enough salad t...

I am not quite sure why the 1 user didn't care for this dish. I made the mistake of fixing it last night for a mexican theme tonight. Now I have to fix another bowl today because there is only a...

This was excellent. The changes I made are to first DRAIN AND RINSE THE BEANS. The first time I made it I did not and it got sloppy and mushy. I used frozen white shoepeg corn, only because I...

This made for a beautiful salad-the color combination was great. Someone mentioned how horrible it looked-they must not have drained the beans is all I can figure. I did make a few changes. I...

I've made this salad a couple times since trying it. Very easy, and no cooking involved. I've omitted the pimentos, but the salad doesn't need it. I love black beans, so I put equal parts bla...

I've made this several times and have meant to submit my rave review for about a year now. This recipe is tasty, healthy and very versatile. Make it spicy or not---eat it as a salad, use it as ...

I made this for a Mexican theme part and received many compliments.

I can't say enough bad things about this recipe. Mixing the ingredients makes it looks terrible and completely unappetizing. I followed the recipe to the letter, and ended up with enough salad t...

Great recipe! Instead of fresh tomatoes I bought canned diced tomatoes and drained them before adding them to the salad. You can't tell the difference.

Easy. colorful. I would cut down on the cilantro a bit.