Black Bean Salad

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This is also one of my hubby’s favorite salads because of the black bean Salad. Their culture loveanything make of beans. They too love them in desserts, soups, stewed, friedand baked too. My late mother-in-law had taught me many Punjabi dishes made of beans. I already had a few dishes which is made from beans.

Well, the southern states especially stretching from Southern California to New Mexico have many dishes which make of bean are way different from Indian cuisine. Southwestern dishes are not much different from Mexican dishes. It is actually very similar.

Since we moved to Arkansas, we often cook Southwestern foodand Tex-Mex food too. The weather in the South is pretty warm in the Winterand Fall but the Springand Summer are pretty hotand humid. So in the warm climate we prefer more salad dishesand less soup. It is also very colorful in texturesand presentation.This is also a great dish to serve big crowd.




3 cans (15.5oz/can) black beans, rinsedand drained

3 cups cooked fresh/frozen corn

¾ cup chopped red onions

2 medium tomatoes, chopped/diced

1 whole jalapeno, stemand seeds removedand finely diced (optional)

1 small green bell pepper, stem removedand diced

Saltand black pepper to taste

3 tablespoons olive oil

3 limes for juice

2-3 tablespoons finely chopped cilantro/parsley



Combine black beans, corns, red onions, tomatoes, jalapeno, green bell pepper, saltand black pepper in a large salad bowl.

Squeeze the fresh limes to juice on top of the bean mixtureand stir in the olive oil to combine well. Sprinkle all over chopped cilantro/parsley. Cover with the Saran wrap. Chill in the refrigerator for 30-45 minutes before serving.


This entry was posted in Fruits and Vegetables, Mediterranean Cuisine, Mexican, Salad, Vegetarian. Bookmark the permalink.

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