Enjoy this southwest black bean salad recipe that will surely be your new "go-to" picnic or summer entertaining dish. Flavors of grilled corn, peppers, onions, cumin, and cilantro with lots of lime make this a tangy and hearty side dish.
This is a great salad that my sister-in-law perfected years ago. It is so tasty, refreshing, and full of so much flavor and texture.
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Black beans are the base but it really is adaptable so you can make it just the way you like it.
What You Will Need
- Black beans
- Corn on the cob - enough for 2 cups ~ four ears
- Red onion
- Red or orange bell pepper
- Olive oil
- Fresh lime juice
- Italian (flat-leaf) parsley
- Crushed red pepper flakes
Grilling corn on the cob gives this salad a wonderful slightly smokey flavor and the fresh corn is so sweet.
Fresh cilantro is perfect for those of us who love it. However, you might be more like my husband who is not a fan and would prefer that it was not included. In that case, you can double the parsley or substitute fresh basil or oregano.
Substitutions and Variations:
- Beans - Canned black beans are best but you could use canned pinto beans too.
- Grilled Corn - You could use frozen corn. It won't have that extra smokiness but it will still be good.
- Red Onion - Sweet onions would be good in this salad too. They are not as strong, however, they also do not have that beautiful purple color.
- Peppers - Any bell pepper works. Again, using red, orange, or even yellow adds to the beautiful color of the salad.
- Fresh lime juice - You can use the plastic limes in the store but fresh would be better. You can also substitute fresh lemon juice or other citrus fruit juices if need be.
- Herbs - I already mentioned that cilantro is one of those love-it-or-hate-it herbs. I have used fresh basil and oregano too. Don't try to use dried herbs for this one. If you can't find fresh herbs just leave them out.
- Red Pepper Flakes - They add a nice bit of heat. You can leave them out of the recipe if you want. You could also substitute chopped-up fresh jalapeno peppers if you want extra heat and more texture.
- Add other vegetables such as chopped cherry tomatoes or avocados.
I end up using a lot of fresh parsley when I cook. This herb savor that my daughter bought me is great for keeping herbs fresh.
Can You Use Dried Black Beans?
You would need to soak and cook the beans first.
How Long Can You Keep The Bean Salad?
This black bean salad should keep in the refrigerator in an airtight container for 3 to 5 days. Unlike lettuce based salad this one does not get soggy after being in the fridge with dressing.
If the flavors of this southwestern black bean salad sound like something you might like I urge you to try it. I haven't found anyone who didn't like it yet.
- 2 cans of black beans, drained
- 2 cups corn that has been grilled for 10 mins
- 2-3 cloves of garlic minced or crushed
- 1/2 cup red onion, minced
- 1 medium orange or red bell pepper
- 1 teaspoon salt
- 1/2 cup olive oil
- 1/2 cup fresh lime juice
- 2 teaspoons cumin
- 1/2 cup Cilantro finely chopped
- 1/2 cup Italian (flat leaf) parsley finely chopped
- 1 teaspoon crushed red pepper flakes
- Combine all ingredients together in a large mixing bowl.
- Refrigerate for an hour. Tastes even better the next day.
- Serve alone as a salad or as a side dish.
- Frozen corn instead of grilled corn on the cob.
- Other herbs such as fresh basil and oregano.
- Other citrus juice, lemon, orange, grapefruit
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 234Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 301mgCarbohydrates: 23gFiber: 6gSugar: 4gProtein: 6g