Mexican Black Bean Salad
User Reviews
5
Mexican Black Bean Salad
Description
The Mexican Black Bean Salad brings together a variety of beans and fresh vegetables for a colorful, textured dish. Black beans and black-eyed peas add protein and earthiness, balanced by diced bell peppers, cucumber, red onion, and sweet corn kernels. Fresh cilantro and jalapeño add brightness and gentle heat. The dressing uses olive oil, red wine vinegar, lime juice, and spices like cumin, coriander, and chili powder for a zesty, layered flavor that coats the salad well.
The salad’s crunchy vegetables pair well with the tender beans, while the dressing's acidity and spice lift the overall taste. This salad benefits from an hour or more of chilling to let the flavors combine, making it suitable for serving at picnics, barbecues, or as a nutritious lunch. It also adapts well to canned or fresh corn depending on availability.
To store, cover tightly and refrigerate; flavors generally improve with refrigeration. Adjust seasoning after chilling to preference, adding more salt or dressing as needed. This versatile salad can be enjoyed on its own or as a side dish with Mexican or Southwestern meals.
Ingredients
For the salad:
- 1 black beans 15-ounce can, drained and rinsed
- 1 black-eyed peas 15-ounce can, drained and rinsed
- ½ red onion cut into ¼-inch dice, medium
- 1 yellow bell pepper cut into ¼-inch dice, small
- 1 red bell pepper cut into ¼-inch dice
- ½ cucumber cut into ¼-inch dice, large seedless or 3 medium Persian cucumbers
- 6 corn fresh ears or 2 11-ounce cans summer sweet corn
- ½ cup cilantro finely chopped, fresh
- 1 jalapeno pepper finely diced, medium size
For the dressing:
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons lime juice fresh
- 2 tablespoons white sugar
- 1 clove garlic crushed
- 2 teaspoons cumin ground
- 1 teaspoon ground coriander
- ½ teaspoon black pepper ground
- ½ teaspoon chili powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Instructions
For the salad:
- If using fresh corn, place 3 unhusked ears in the microwave and cook on high power for 5 minutes. Allow to cool for 5 minutes, then cut 1 inch off the bottom of each ear. Starting at the top, peel off husks and silk. Check for any residual silk and remove. Cut kernels off of cobs and place in a large bowl. Repeat with the remaining 3 ears of corn. Discard husks. If using canned corn, drain well and transfer to a large serving bowl.
- Add beans, bell peppers, cucumber, corn, red onion and jalapeño to the bowl with the corn. Set aside.
For the dressing:
- Combine all ingredients in a jar with a tight-fitting lid. Shake well.
- Pour half of the dressing over vegetable mixture in the bowl; stir well. Refrigerate for at least 1 hour. Taste and add extra dressing and seasoning (salt and pepper) as desired, to taste.
Notes
- Refrigerate the salad for at least an hour before serving to allow flavors to meld.
- Use either fresh corn, microwaved for sweetness and texture, or canned corn drained well.
- Season to taste after chilling, adding more salt or dressing if desired.
- This salad is suitable for picnics and can be made ahead for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Calories | 62kcal | 3% |
| Carbohydrates | 5g | 2% |
| Fat | 4g | 6% |
| Sodium | 149mg | 6% |
| Potassium | 94mg | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 34.2mg | 38% |
| Calcium | 9mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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