This easy Mexican black bean salad recipe is a way to go for a festive and delicious meal. The veggies and dressing complement each other and will make you get for more. One of the best recipes to serve for a crowd!
Preparation:
10mins
Cooking:
Total:
2hrs10mins
Serves:
4
Ingredients
15ozblack beans(1 can), drained
9ozcorn kernelscanned, drained
6ozgreen bell peppersdeseeded and diced
3ozyellow bell peppersor red bell peppers, deseeded and diced
10oztomatoespreferably Roma’s, seeded and quartered
3onionspreferably white or green, (roughly 7½ oz total), chopped
2tbspcilantrofresh, finely chopped
¼cupolive oil
2tbsplime juiceor lemon juice
1tspground cumin
1tsphot sauce
salt and ground black pepperto taste
To Serve:
1oztortilla chips
1tbspMonterey jack cheeseor any Mexican cheese of your choice, grated
Instructions
Combine all ingredients in a large mixing bowl, except for the salt and pepper. Toss to combine.
Refrigerate the bowl overnight or at least 2 hours before serving.
Before serving, adjust to taste with salt and ground black pepper.
Garnish with tortilla chips and grated cheese.
Recipe Notes
We suggest using about 1 ounce of tortilla chips and 1 tablespoon of grated cheese for the garnish.
To make a wrap with your black bean salad, we suggest using iceberg lettuce for easy wrapping. This kind of lettuce has a better crunch as well. To do that, cut the bottom of the lettuce and gently peel off each layer. Fill each lettuce wrap with black bean salad and dig into your healthy salad wrap!