Tuesday, June 22, 2021

Southwest Black Bean Salad

This salad!!  I started making this back in the late 90’s, even before I found my niche with cooking. It’s so versatile. Over the years I’ve used it as a salad dressing, atop a bed of chopped green leaf or butter lettuce, I’ve put it on warm rice, scooped it with chips, added chicken and pasta….the possibilities are truly endless. 

Southwestern Black Bean Salad



  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons lime juice freshly squeezed
  • 1/2 teaspoon salt


  • 30 ounces black beans cans
  • 1 1/2 cups corn kernels
  • 1 small red bell pepper stemmed, seeded and diced 
  • 1 small green bell pepper stemmed, seeded and diced
  • 1/2 cup tomatoes chopped
  • 1/4 cup cilantro chopped or flat-leaf (Italian) parsley
  • 1/4 cup red onion chopped
  • 1/2 cup cubed cheese
  • 4 stalks of Celery, diced 


  1. In a large bowl, combine all of the dressing ingredients. 
  2. Whisk until combined. Then add the  salad ingredients. 
  3. Toss to coat. 
  4. Enjoy!

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