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Black Bean Salad

This tasty and addictive black bean salad is fresh, colorful, and endlessly adaptable. It makes a great dip, salad, side dish, or taco topper.

Black Bean Salad

I recently made pork tacos for dinner and decided to make an easy recipe for cowboy caviar to pair with the tacos. I had to adapt the plan because my store was out of black eyed peas so I changed the recipe in my mind and only used black beans for this batch along with corn, tomatoes, avocado, bell pepper, onion, cilantro, and jalapeno. The salad is tossed in a tangy homemade vinaigrette and the flavors meld really nicely together. This black bean salad was simple to throw together, was a big hit with my family, and tasted terrific with our tacos.

Black Bean Salad

How to Make a Black Bean Salad

Make the vinaigrette by combining the oil, red wine vinegar, lime juice, garlic, sea salt, and freshly cracked black pepper, to taste, in a small glass jar. Seal with a lid and shake well; set aside to allow flavors time to mingle.

Make the salad by combining the black beans, corn, tomatoes, avocado, bell pepper, onion, cilantro, and jalapeno together in a bowl.

Drizzle some well-whisked vinaigrette on the salad, to taste; toss to coat evenly. Season with a bit of sea salt and freshly cracked pepper, if needed. Cover and chill until serving time.

Black Bean Salad

Black Bean Salad

Black Bean Salad

Prep Time: 10 minutes
Total Time: 10 minutes
Course: Appetizer, Salad
Cuisine: Mexican
Servings: 6
Author: Pam - For the Love of Cooking

Equipment

Ingredients

Vinaigrette:

  • ¼ cup vegetable oil
  • 2 tbsp red wine vinegar
  • 2 tbsp lime juice
  • 1 clove of garlic, minced
  • Sea salt and freshly cracked pepper, to taste

Black Bean Salad:

  • 1 (15 oz) can of black beans, drained & rinsed
  • ¾ cup frozen corn
  • 1 large (or 2 small) Roma tomatoes, seeded & diced, to taste
  • 1 avocado, peeled & diced
  • ¼ red bell pepper, diced
  • ¼ red onion, diced **If the onion flavor is too strong, soak in ice water for 10 minutes before mixing into the salad.
  • ¼ cup fresh cilantro
  • ½ jalapeno, diced
  • Sea salt and freshly cracked pepper, to taste

Serving:

  • Tortilla chips

Instructions

  • Make the vinaigrette by combining the oil, red wine vinegar, lime juice, garlic, sea salt, and freshly cracked black pepper, to taste, in a small glass jar. Seal with a lid and shake well; set aside to allow flavors time to mingle. 
  • Make the salad by combining the black beans, corn, tomatoes, avocado, bell pepper, onion, cilantro, and jalapeno together in a bowl. 
  • To serve, drizzle some well-whisked vinaigrette on the salad, to taste; toss to coat evenly. Season with a bit of sea salt and freshly cracked pepper, if needed. Cover and chill until serving time.
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