barb's black bean salad
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I just love this salad in the summertime but have made it all through the year, too. People ask me to bring this to gatherings because they like it so well. Enjoy!
yield
10 serving(s)
prep time
20 Min
method
No-Cook or Other
Ingredients For barb's black bean salad
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1/3 clime juice
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1/2 cavocado or olive oil
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1 tspgarlic powder
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1 tspsalt
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1/8 tspcayenne pepper, or to taste
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24 oz. cans diced green chilis, don't drain
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315 oz. cans black beans, drained and rinsed
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2 ccorn, drained (or more to taste)
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1ripe avocado, peeled, pitted and diced
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1 lgred bell pepper, chopped
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2 lgtomatoes, peeled, seeded, and chopped
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1/2medium cucumber, seeded and diced finely
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6green onions, thinly sliced
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1/2 cfresh chopped cilantro (more or less to taste)
How To Make barb's black bean salad
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1In a medium bowl, add first 5 ingredients and whisk well. Set aside.
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2In a large bowl, add the rest of the ingredients. Mix well. Whisk dressing again and pour over veggies. With a large spoon, gently and thoroughly mix together. Refrigerate overnight for best results.
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3NOTE: I've also turned this into a rice salad on occasion. Use 2 cups of cooked Basmati rice and double the dressing recipe (the first five ingredients) above. It's all good!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Barb's Black Bean Salad:
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