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Tex-Mex Black Bean Salad

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Ingredients (serves 4-6)

  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1 cup cooked rice
  • 6 scallions, white and green parts, chopped
  • 2 Roma tomatoes, seeded and diced
  • 1 small orange pepper, small diced
  • 2 tablespoons chopped cilantro
  • Variation: Add a finely chopped jalapeno pepper to heat things up! Add grilled shrimp or chicken and serve over salad greens as an entrée. Add a diced mango or omit rice, if desired.
  • Plan Ahead: Prepare up to 2 days in advance and refrigerate until ready to serve.

Dressing Ingredients

  • ⅓ cup olive oil
  • 3 tablespoons red wine vinegar
  • Juice of 1 lime
  • 1 tablespoon chopped chipotle chile in adobo sauce
  • 1 garlic clove minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¾ teaspoon salt
  • ¼ teaspoon pepper

Directions

  1. Combine salad ingredients in a large bowl.
  2. Whisk dressing together in a small bowl and pour over salad.
  3. Toss to combine and refrigerate a few hours or overnight.
  4. Allow salad to come to room temperature and stir before serving.
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tex mex black bean salad
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