Black Bean Salad

Recipe By: Merle Shinpoch   Photo By: JENNYHAY71
This salad is a kaleidoscope of color and taste - black beans, yellow corn, green peppers, and red, red tomatoes. Lime juice, garlic and jalapeno give it some punch.
  • Prep: 20 Minutes
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  • Cook: 0 Minutes
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  • Total: 20 Minutes
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 (15 ounce) cans whole kernel corn, drained
  • 8 green onions, chopped
  • 2 jalapeno peppers, seeded and minced
  • 1 green bell pepper, chopped
  • 1 avocado - peeled, pitted, and diced
  • 1 (4 ounce) jar pimentos
  • 3 tomatoes, seeded and chopped
  • 1 cup chopped fresh cilantro
  • 1 lime, juiced
  • 1/2 cup Italian salad dressing
  • 1/2 teaspoon garlic salt
  1. In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.
Nutrition Information
Reviewed By: Dottie
This was a hit this weekend at a Halloween Party! I served it in a purple plastic jack-o-lantern. The only change I made was to add a can of dark kidney beans and a half pack of taco seasoning. Next time will add some shredded cheddar cheese. Good way to add some fiber to the meal.
Reviewed By: linda
This was okay, but I wasn't a fan of the salad dressing. I think it would have been better with balsamic vinegar.
Reviewed By: Lori
Can't wait to try this! It's chilling in the fridge now. I made it as directed, except for the following changes based on ingredients I had on hand: 1) Substituted 2 cans of corn with 2 ears of fresh grilled sweet corn, 2 substituted 1 green pepper with an additonal jalapeno from my garden (which have been pretty mild this year), 3) omitted the avocado (didn't have it), 4) omitted the jar pimentos (didn't have it, and didn't want it), and 5) substituted the lime for 2 tbls lemon juice.