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Mandy

Black Bean Salad

A colorful one bowl salad of black beans, corn, red pepper and cherry tomatoes with lime, cumin, chili powder and cilantro.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 7 servings
Course: Salad
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 cans black beans drained and rinsed
  • 2 cups corn frozen or fresh
  • 1 red pepper diced
  • 2 cups cherry tomatoes halved
  • 3/4 cup scallions sliced
  • 1 large garlic clove minced
  • 1/4 cup olive oil
  • 1 tsp chili powder
  • 1/4 tsp cumin
  • 2 to 3 tsp Mexican hot sauce
  • 1 large lime juiced
  • 2 tbsp cilantro chopped
  • salt and pepper to taste

Method
 

  1. In a large serving bowl, mix together the black beans, corn, red pepper, cherry tomatoes, scallions and garlic.
  2. Slowly stir in the olive oil, mixing as you go.
  3. Add the chili powder, cumin, hot sauce and lime juice and mix well.
  4. Stir in the chopped cilantro.
  5. Taste and season with salt and pepper. Stir once more.
  6. Refrigerate until ready to eat.
  7. Let the salad sit at room temperature for 10 to 15 minutes before serving.

Notes

Serves 6 to 8. Can be made up to a day ahead and keeps 3 to 4 days in the refrigerator.