Recipe by Merle Shinpoch
"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."
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1 (15 ounce) can
black beans, rinsed and drained
2 (15 ounce) cans
whole kernel corn, drained
green onions, chopped
jalapeno peppers, seeded and minced
green bell pepper, chopped
avocado - peeled, pitted, and diced
1 (4 ounce) jar
tomatoes, seeded and chopped
chopped fresh cilantro
Italian salad dressing
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 about a cup left. This is such an easy recipe and it does NOT have to be followed by the letter to turn out grand.....Be creative...
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 to feed 100 people (unless for some reason this is the only dish available). I brought this salad to a mexican theme potluck party, and it was a TOTAL flop. No one touched it. Very embarrassing, a waste of money, and a waste of time.
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 personally hate canned corn (if you use canned I'd drain that too), and I used one can black beans and one can kidneys - just to add to the color. Also, instead of bottled Italian dressing I made my own with capers, caper juice, white wine, balsamic vinegar, olive oil, and garlic - you can probably use any kind of oil/vinegar dressing you like. The jalepeno added just enough spice, I'd personally use a little more but this was fine. Oh - and I used whole grape tomatoes, sliced ones may make it too runny also.
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 added some cumin, cayenne pepper and chili powder. After I had it all mixed up I thought it was screaming for pasta so I added about a cup of cooked rotini. I used red and green peppers and also added a bit of chopped celery. I left the pimentos out because it was red enough and didn't have the avocado so I skipped that as well. My end result was a very tasty and pretty side dish.
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 a salsa with chips, or throw it in a pita or tortilla! My variation is to use 2 cans beans, 1 can corn and omit the avocado & pimentos. (avocado gets a bit slimy as a leftover) That's just me though--this can be adjusted to anyone's preference! Truly a winner!!
I made this for a Mexican theme part and received many compliments.
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 black beans and corn. Also, I'd add a red or yellow bell pepper for more color and a little more sweetness than the green. Don't skimp on the cilantro, and for some additional punch add a little more jalapeno pepper. Delicioso!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 57
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