Recipe by BUSH'S® Beans
"This colorful bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish."
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red bell pepper, diced
green bell pepper, diced
yellow bell pepper, diced
diced red onion
1 (15.25 ounce) can
red wine vinegar
1 (15 ounce) can
BUSH'S® Black Beans, rinsed and drained
Salt and pepper to taste
My new favorite Summertime take along dish. Love that I don't have to worry about keeping it cold. This is wonderful, and whenever I make it and take it, it's a smash. I tend to get a little heavy handed with the garlic. I pretty much double the recipe except for the peppers which are usually large anyway. This make a good amount to take for a large group. I find myself sharing the recipe with others.
This recipe has potential but as written has flaws, at least for hubs and me. Even though I used only half the amount of vinegar, it still was way too vinegary for us. (I generally like a ratio of 3:1 oil to vinegar). I used frozen corn rather than the canned, and would recommend adding another can of black beans to the mix. The flavor, other than that of vinegar, was rather flat, so I added a good half teaspoon of cumin which did seem to help. Since I reduced the vinegar by half and still found it too vinegary, I can't even imagine how overpowering the full amount would be.
This salad is DELICIOUS! The only thing I changed is that I sauteed the peppers, onions and garlic in a little oil first. My preference-don't like raw onions and peppers. My whole family loved this-even my two teenage sons who usually don't like "these" kind of recipes. Lime juice makes the salad.
This was a great salad. It was delicious! I found it light, but filling. I will eat it again and again and again!
LOVED this...SIL made it for my nephews birthday party..granted i am not a fan of black beans or the peppers..and i loved it...got the recipe from her!
This is a great colorful salad that I have made several times. I found myself adding a second can of black beans in order to balance out all the peppers.
This recipe was pretty good. I didn't change anything, but if I was to make it again, I would definately use fresh or frozen corn, not canned. Other than that, it was pretty good with chips.
I take this dish to most potlucks; it's easy and delicous. Red and yellow peppers can be pricey, so sometimes I substitute green pepper and fresh roma tomato. Tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
BUSH'S(R) Best Black Bean Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 390
** Calories from Fat: 165
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