This is a great recipe given to me by my dear friend Sheri. I love it by itself and with a tortilla chip to dip. This is packed with good and healthy ingredients. I just LOVE it! It’s fabuloso!
Black Bean and Corn Salad
submitted by Melanie
2-3 cups black beans OR 2 (15 oz) cans black beans rinsed and drained
1/3 cup freshly squeezed lime juice
1/2 cup olive oil
1 garlic clove, minced
1 tsp kosher salt
1/8 tsp cayenne pepper
1 1/2 cups frozen sweet corn, thawed
1 avocado, diced
1 small red pepper, diced
2 medium tomatoes, diced
6 green onions (tops and all) finely chopped
1 jalopeno, seeded and minced
1/2 cup chopped fresh cilantro
Put the lime juice, oil, garlic, salt and cayenne in a small jar. Cover with lid an shake until well combined.
In a medium bowl, combine the beans, corn, avacado, bell pepper, tomatoes, green onions, hot pepper and cilantro. Pour the lime dressing over the salad. Stir well to coat.
Makes 4-5 main course servings or 8-10 side-dish servings.
The salad can be prepared a few hours ahead, but don’t add the avocado until serving time. Refrigerate, and adjust the seasonings before serving.
{ 9 comments… read them below or add one }
Your salsa looks amazing! I love all the yummy zesty ingredients. I will be making this soon!
I love this stuff! I make a similar variation!! Give me some chips and i am set!
That looks great – can’t wait to try it!
That looks like one of those dips I can’t stop eating after I have a few bites! Thanks for the recipe.
Yum,
Looks great ladies!
HI, I am new to this blog. I have tried a few recipes that turend out great. Thanks.
I have to tell you what happened with this recipe. I thought that 1/2 cup olive oil was soooo much. My family didn’t like it with the oil. I drained the oil out as much as I could and added about 3 TBS cider vinegar. I let it sit overnight and then mixed it in the blender the next day and it made an amazing bean dip with tortilla chips. My kids don’t like seeing different color chunks in their food. They were very hesitant to eat it as a salad. When they ate it as a dip they LOVED it. I will definately make this again, as a dip.
Thanks!
That is interesting with the oil. I usually use beans that I have cooked myself–and I always make alot and then freeze some. So maybe I just use alot of beans because the oil never seemed like too mh before. I am glad you liked it pureed. That does sound really good!! Thanks for the tip!
Love this recipe, it is sooo good! I did omit the cilantro due to my husbands dislike of that little herb!! It still turned out so good! Thanks for sharing!
This is an *outstanding* recipe! It tastes super-fresh and healthy. It is now one of my favorites!
I made it for a Labor Day get-together the other night and it was a hit. I am making some more for myself tonight – adding chicken breast and a scoop of cilantro-lime rice.
Thanks for sharing this recipe!