Mexican Black Bean Salad

Mexican Black Bean Salad

If you’re craving Mexican for dinner, this salad pairs wonderfully as a healthy and refreshing side dish. You can also use it as a topping for tacos , fajitas and nachos. The combination of the black beans, tomatoes and avocados with the simple olive oil & lime dressing is to die for. Seriously, we can’t cook up tacos in this house any more without combining the meal with this salad. It’s a keeper!

P.S. Vicky also loves it as a dip with Hola Nola tortilla chips!

 

Mexican Black Bean Salad

March 27, 2019
: 6
: 20 min

If you're service 4 or less, you'll only need one can of black beans. For 6 or more, add 2.

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Ingredients
  • 2 cans black beans, rinsed
  • 2 cups cherry tomatoes, halfed
  • 1 avocado, diced
  • 1 ear of corn
  • 3 green onions, chopped
  • 1 garlic clove, minced
  • The juice of one fresh lime
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 1/3 cup olive or avocado oil
Directions
  • Step 1 Rinse the black beans thoroghly and add to medium salad or mixing bowl
  • Step 2 add tomatoes, avacado & green onions
  • Step 3 Add one minced garlic clove to salad
  • Step 4 Parboil the ear of corn over medium to high heat for 1-2 minutes, then plunge into ice water
  • Step 5 cut off the kernels and add to salad
  • Step 6 Squeeze the juice of 1 lime into bowl, mix well
  • Step 7 In a separate small bowl, combine spices and whisk together
  • Step 8 Add spices to black bean salad
  • Step 9 Lastly, add in the olive oil and mix thoroughly
  • Step 10