Recipe by Chelsea
"My sister Kelly makes this AMAZING salad anytime we have a family get-together. It is loved by everyone in the family. The Mexican flavor is is unbeatable! Keeps in the fridge for up to a week!"
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1 (14.5 ounce) can
diced tomatoes, drained
red wine vinegar
1 1/2 teaspoons
ground black pepper to taste
3 (15.5 ounce) cans
black beans, drained and rinsed
1/2 (10 ounce) box
frozen corn, thawed
This is a nice black bean salad. I like that it's not cilantro based and really dig the chili powder. This would be a great way to repurpose leftover rice! I plan to use my leftovers (and this makes a lot) to freeze in wraps for quick easy future lunches. Thanks for the recipe, Chelsea!
Absolutely fantastic,and everybody loved it. For colour, I usually use 2 cans black beans and 1 can red kidney. With the corn, that gives me red, yellow, and black.... sometimes I'll add carrot.
People eat with their eyes!
Used fresh oregano & basil from the garden & left over brown rice...we all loved it, but one person wanted it a little hotter
Great recipe, but too much oil. Used 1/4 cup olive oil instead and I love cilantro so I used it instead of oregano. Also, cut down on the vinegar. One could also use wheat berries instead of white rice for better nutritional value.
Tastes really good, but little to oily for me. I only used 1/2 cup but still to much. Next time I'll use 1/3 or a 1/4 & see how it goes
This was a quick easy dish with high impact! I added a touch of habenaro sauce and some fresh basil, but really the recipe would be fine without changes!
I tried this out last night and it was easy and delicious! Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Kelly's Black Bean Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 160
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