Spicy Black Bean Salad

Name: Spicy Black Bean Salad
Prep time: 15 min
Total time: 75 min
Yield: Serves 10
Cuisine: mexican
Ingredients: 2 (15 ounce) cans black beans, drained and rinsed; 1 (15.25 ounce) can whole kernel corn, drained; 1 red onion, diced; 0.75 cup salsa, or as desired; 0.5 cup olive oil; 0.5 cup chopped fresh cilantro; 3 cloves garlic, minced; 2 tablespoons lemon juice; 1 tablespoon red wine vinegar; 1.5 teaspoons ground cumin; 1 teaspoon salt; 0.25 teaspoon ground black pepper

4.70 (97)

⏱ 75 mins 🍽 Serves 10 🌶 mexican 🏷 Main course

This vibrant Mexican salad is a refreshing lunch option, combining black beans and sweetcorn with a punchy dressing of salsa, olive oil, fresh cilantro, garlic, lemon juice and red wine vinegar, all spiced with cumin. The ingredients are mixed together then left to chill for at least 1 hour, allowing the flavours to develop fully before serving.

Ingredients

2 (15 ounce) cans black beans, drained and rinsed
1 (15.25 ounce) can whole kernel corn, drained
1 red onion, diced
0.75 cup salsa, or as desired
0.5 cup olive oil
0.5 cup chopped fresh cilantro
3 cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1.5 teaspoons ground cumin
1 teaspoon salt
0.25 teaspoon ground black pepper

Method

In a large bowl, mix together the drained black beans, drained corn, diced red onion, salsa, olive oil, chopped cilantro, minced garlic, lemon juice, red wine vinegar, ground cumin, salt and ground black pepper.
Cover the bowl and place it in the refrigerator to chill for at least 1 hour to 2 days.
Serve the salad while it is still chilled.

Nutrition (per serving)

Calories221 kcal

Fat12 g

Sugars3 g

Protein7 g

Sodium805 mg

Recipe details

CategoryMain course

Cuisinemexican

AuthorKelly Michael Hammer