Bean Salad with Corn
Print Recipe

Black Bean & Corn Salad with Southwestern Lime Dressing

Course: Side Dish
Servings: 10 servings

Ingredients

Salad

  • 15 oz can Black Beans
  • 15 oz can corn or 1 cup fresh/Frozen corn
  • 1/4 red onion finely chopped
  • 1/2-1 jalapeno finely chopped (Seeds & ribs removed)
  • 1/4 bunch fresh cilantro chopped (leaves only) (Substitute Basil or mint)
  • 1/2 red bell pepper chopped
  • 1 avocado cut into bite size chunks
  • 1 handful of baby spinach chopped
  • 1/2 can Black Olives chopped (optional)
  • 1/2 cup Southwestern Lime Dressing (Recipe Below)

Southwestern Lime Dressing

  • 1/3 cup Agave
  • 1/3 cup white rice vinegar unsweetened
  • 1/3 cup Fresh Lime Juice
  • 1/3 bunch fresh cilantro
  • 1 jalapeno seeded
  • 1 tsp fresh garlic minced (optional)
  • pinch Salt and Fresh Ground Pepper to taste
  • 1 jalapeño chili pepper seeded
  • 1 tsp fresh garlic –optional
  • pinch Salt and Fresh Ground Pepper –of each

Instructions

Salad Directions:

  • Rinse corn and black beans in a colander.
  • Mix all salad ingredients in large salad bowl.
  • Pour dressing over salad and toss
  • Serve on Salad Plates

Salad dressing Directions:

  • Blend dressing ingredients in a blender until smooth. Store in refrigerator (will keep for several days)

Notes

1/2 cup serving size