Tasty Black Bean Salad

This easy recipe can be used as a side dish or as a salsa for your favorite chip! It is packed with healthy foods and a beautiful variety of colors. texmexblackbean-2

Prep: 10 min.     Cook: 6 min.       Ready: 16 min.


[For Dressing]

1 small clove of garlic

1 ½ lime, juiced (about 3 tablespoons)

4 tsp kosher salt

¼ tsp chili powder

¼ cup extra-virgin olive oil

 [For Salad]

1 cup fresh corn kernels (about 2 ears)

1 orange bell pepper, diced

½ small red onion, finely chopped (about ¼ cup)

1 Tbsp extra-virgin olive oil

15 oz. canned black beans, drained and rinsed

2 tsp kosher salt

1 cup of cherry tomatoes, halved

1 small haas avocado, halved, seeded and diced

¼ cup fresh cilantro, chopped leaves and stems

Black pepper to taste


[For Dressing]

  1. Smash garlic clove and mix with pinch of salt to form a coarse paste.
  2. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl.
  3. Gradually whisk in the olive oil.

[For Salad]

  1. In a skillet, cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat.
  2. Toss black beans into skillet and cook until warm.
  3. Add the dressing and toss mixture to coat evenly.
  4. Remove from heat and gently fold in tomatoes, avocado and cilantro.
  5. Serve!

Recipe courtesy of Food Network Kitchen.

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