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.
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.
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.
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.
Simple, fresh and quick to make!
Looks colorful and tasty Pam and like you said – many uses.
This salad looks delicious. I know I would like it.
Such a fun accompaniment for pretty much any Tex-Mex dish!