This vibrant-garden fresh salad is the perfect bowl whether for a simple lunch or a perfect side for your BBQ party! This Mexican black bean salad recipe is comprised of corn, bell peppers, and tomatoes. It’s then tossed in lime juice, some hot sauce, and other spices for enhanced flavors that will complement your veggies!
🔴 Check the full recipe on how to make Mexican Black Bean Salad here:
Ingredients:
15 oz black beans, (1 can), drained
9 oz corn kernels, canned, drained
6 oz green bell peppers, deseeded and diced
3 oz yellow bell peppers, or red bell peppers, deseeded and diced
10 oz tomatoes, preferably Roma’s, seeded and quartered
3 onions, preferably white or green, (roughly 7½ oz total), chopped
2 tbsp cilantro, fresh, finely chopped
¼ cup olive oil
2 tbsp lime juice, or lemon juice
1 tsp ground cumin
1 tsp hot sauce
salt and ground black pepper, to taste
To serve:
1 oz tortilla chips
1 tbsp Monterey jack cheese, or any Mexican cheese of your choice, grated
⬇️ How to make Mexican Black Bean Salad ⬇️
0:10 Combine all ingredients in a large mixing bowl, except for the salt and pepper. Toss to combine.
1:09 Refrigerate the bowl overnight or at least 2 hours before serving.
1:12 Before serving, adjust to taste with salt and ground black pepper.
1:16 Garnish with tortilla chips and grated cheese.
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