Southwestern Black Bean Salad
This Southwestern Black Bean Salad has everything you love about that region! Loaded with black beans, corn, tomatoes, bell peppers, jicama and jalapenos, this easy, vegan and versatile salad is fresh, flavorful, healthy and perfect for hot summer days!
Servings: 8
Ingredients
- 3 cans (each 15-ounce) black beans drained and rinsed
- 1 bag (12-ounce) frozen corn kernels thawed in a sieve under hot running tap water
- 1 cup diced jicama
- 1 small red onion chopped
- 3 large plum tomatoes seeded and chopped
- 1 large red, yellor or orange bell pepper membrane removed, seeded and chopped
- 1 large avocado or 2 medium peeled, seeded and chopped
- 1 large jalapeno pepper seeded if desired, chopped
- 4 cloves garlic minced
- 1 cup chopped cilantro
- 1/2 cup olive oil
- 1/3 cup fresh lime juice or more to taste
- Salt and freshly ground black pepper to taste
Instructions
- Combine the drained and rinsed black beans, thawed corn kernels, jicama, red onion, tomatoes, bell pepper, avocado and jalapeno in a large mixing bowl. Stir well to combine.
- Add the garlic, cilantro, lime juice, olive oil and salt and black pepper to taste.
- Garnish with fresh cilantro sprigs.
- Serve immediately or refrigerate until ready to serve.
Notes
MAKE AHEAD:
- Keeps well in the refrigerator for up to three days.
- To freshen it back up, stir from the bottom up and add freshly squeezed fresh lime.
- If making for a group/occasion, leave the avocado out and add that just before serving.
Nutrition
Serving: 1 | Calories: 187kcal | Carbohydrates: 9g | Protein: 1g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 7mg | Potassium: 299mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1035IU | Vitamin C: 42mg | Calcium: 18mg | Iron: 1mg