barb's black bean salad

Recipe by
Barbara Scott
Winchester, VA

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

  • 1/3 c
    lime juice
  • 1/2 c
    avocado or olive oil
  • 1 tsp
    garlic powder
  • 1 tsp
    salt
  • 1/8 tsp
    cayenne pepper, or to taste
  • 2
    4 oz. cans diced green chilis, don't drain
  • 3
    15 oz. cans black beans, drained and rinsed
  • 2 c
    corn, drained (or more to taste)
  • 1
    ripe avocado, peeled, pitted and diced
  • 1 lg
    red bell pepper, chopped
  • 2 lg
    tomatoes, peeled, seeded, and chopped
  • 1/2
    medium cucumber, seeded and diced finely
  • 6
    green onions, thinly sliced
  • 1/2 c
    fresh chopped cilantro (more or less to taste)

How To Make barb's black bean salad

  • 1
    In a medium bowl, add first 5 ingredients and whisk well. Set aside.
  • 2
    In 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.
  • 3
    NOTE: 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!
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