This colorful, high fiber, high protein salad makes a great side dish, appetizer served with chips, or lunch served with fresh tortillas. This salad is low in saturated fat and loaded with antioxidants. A perfect summer side dish for grilled meat, fish or chicken.
Southwestern Black Bean Salad
Gina's Weight Watcher Recipes
Servings: 12 • Size: 1/2 cup • Calories: 106 • Old Points: 2.5 pts • Points+: 3 pts
Calories: 105.9 • Fat: 6.0 g • Protein: 3.2 g • Carb: 13.0 g • Fiber: 3.6 g Sugar: 1.2 g
Sodium: 137.8 mg
Ingredients:
- 1 15.5 oz can black beans, rinsed and drained
- 9 oz frozen corn, thawed
- 1 tomato, chopped
- 1 small hass avocado, diced
- 1/4 cup red onion, chopped
- 1 scallion, chopped
- 1 lime, juice of
- 3 tbsp extra virgin olive oil
- 1 tbsp cilantro
- salt and fresh pepper
mmmm, looks delicious!
ReplyDeleteThis sounds delicious! I made a similar one a few weeks back, such a healthy dish!
ReplyDeletethat looks awesome!
ReplyDeleteThis looks delicious!
ReplyDeletei keep this in my fridge most of the summer....love it!
ReplyDeleteThat looks gorgeous! YUM!
ReplyDeleteI'm a big fan of beans! They are so nutritious and recession-proof :)
ReplyDeleteThis looks like a full meal on its own. I love it!
yuummm yummmm!!!! Never had this before, sounds really delicious.. m already craving for this amazing salad.. a must make.. love dises like these as it been soo healthy :) thanx for sharing
ReplyDeletebtw you have a great blog... keep it up!!
cheers!!
Oh we love black beans. We'd have to sprinkle a little cotija or queso fresco on top, but hopefully that's OK. :)
ReplyDelete@ Duo, adding the cheese sounds like a perfect addition to really make this a meal!
ReplyDeletethat sounds good
DeleteI love this salad - could eat the whole bowl full!
ReplyDeleteThat looks really yummy - I could get hooked on this salad!
ReplyDeleteReally love this salad .. looks so fresh and sounds really healthy .. Laila .. http://lailablogs.com/
ReplyDeleteHi,
ReplyDeleteInteresting post. I have been wondering about this type of food,so thanks for sharing. I’ll definitely be coming back to your site.
rachael ray show
I make this all the time!! I also add quinoa to it sometimes to add a grain. It's the best. I've also brought it to potlucks with baked pita chips. Yum.
ReplyDeleteWow, this will be a great filling for the shrimp and pepper jack quesadillas i'm about to make!
ReplyDelete@veggiegirl, great idea to ad the quinoa!
ReplyDeleteLoved this. I ate it with whole wheat melba snacks. I forgot to add the oil and doubled the lime and it was scrumptious!
ReplyDeleteThat is one nice looking salad!
ReplyDeleteThis was delicious. I made it again today to bring it to a 4th of July picnic.
ReplyDeleteI made this for a Fourth of July party. It was so good and everyone loved it! I love your blog and so far everything I have tried has been awesome!!
ReplyDelete@Aimee & Stacey - Glad you liked it!
ReplyDeleteI made this last week for a Canada Day BBQ and it was a HUGE hit! Love your recipes! Thanks!
ReplyDeleteI just wanted to say that I make this twice per week and add a few tablespoons to my green mixed veg salad. It makes eating a green salad very enjoyable!!
ReplyDeleteGreat idea to add this to a mixed green salad!!
ReplyDeleteI made this for a potluck at work. Everyone loved it but I recommend making a double batch and serving with Baked Tostitos.
ReplyDeleteMade this today and I really liked it! Thanks for sharing =)
ReplyDeleteI have been living off this salad all summer, and lost 30 pounds on top of eating delicious healthy food.
ReplyDeleteThis is delicious!! My husband even like it so much he asked me to make it again. I didn't add the avocado, because I really dont like it, but I think I will try it next time. Its even better the next day.
ReplyDeleteDon't like avocado?? Wow!! Is that possible : ) Yes, this salad gets better the next day. So flavorful and healthy!
ReplyDeleteeating leftovers right now :) delicious!
ReplyDeleteCan I make this ahead of time and refrigerate it overnight?
ReplyDelete@Jessica- yes, but I would add the avocado right before serving or it will turn black.
ReplyDeletethis was great!! I added a jalapeno for some added kick!!
ReplyDeleteWe made this last week and it was a HUGE hit! Hubby gave it 5/5 stars (he doesn't give ANYTHING 5/5!) we ate it over several days putting it in the fridge at night and had no problems with the avocado turning black. This is going to be our go-to salad for summer bbqs and picnics!
ReplyDeleteThis is a great salad for bbqs. Glad hubby approved!
ReplyDeleteHi, can you tell me that if I don't use avocado, and only use 2 tbs. of olive oil instead of 3, would that make this a 2 point instead of a 2.5 point per serving recipe?
ReplyDeleteHi there! I've made a salad like this for years except I don't use avacado and instead use one medium chopped zucchini and a chopped jalapeño. You definitely have to make it well ahead of time or a day ahead to let the zucchini get "seasoned". Hope you try it this way...especially since I've heard you like zucchini!
ReplyDeleteGreat idea! I planted zucchini this spring. I will have to try this when they start growing.
ReplyDeleteI bulked this out with a cup of bulgar wheat (that makes 1 1/2 to 2 cups cooked or soaked). It makes a fantastically filling lunch and the points go up to three full points per 1/2 cup serving. I also substituted 1 ear of grilled corn for the frozen. It give the salad a yummy smoky flavor. I'm going to try adding some zuke next time as well, what a great idea!
ReplyDeleteOh, and toss the avocado in the lime juice before adding both to the salad to help with the browning!
ReplyDeleteBig hit at Memorial Day BBQ. Grilled fresh corn then cut it off the cob. Also added chopped, multi-colored sweet peppers.
ReplyDeleteThis is best with fresh grilled corn! Glad you enjoyed it!!
ReplyDeleteGosh...I have all the ingredients except the scallion. I think I will make it and hope it still turns out yummy. I am thinking of making that chicken ropa as well.
ReplyDeleteI used to make something similar to this with Bulgar wheat as a salad. It works great even with quinoa. So yummy!
This recipe is so versatile, you can replace scallions with red onion and I'm sure adding bulgar or quinoa would be fabulous.
ReplyDeletei made this for two different barbecues ... everyone loved it and wanted the recipe!
ReplyDeleteI just found this site and very excited. Hoping to start weight watchers online after I have my baby and looking for some good healthy recipes that me and my husband will enjoy! This recipe reminds me of my favorite salad at Chili's..so excited to me making it tonight!
ReplyDeleteThis always gets great reviews!
ReplyDeleteDELICIOUS!! The only thing I added was a minced jalapeno. It was so good. :)
ReplyDeleteWe love this recipe. I added a little cumin, a can of chopped green chilies and some chopped red bell pepper. I make enough for a couple of meals and add the tomato and avocado so they don't get weary.
ReplyDeleteI'm not sure what to select for the profile so I am anonymous. I am new to all of this and I'm "lost in the kitchen" so I appologize for any stupid questions. But I would like to know how long I can keep this salad in the refrigerator? I would like to make a huge batch on Sundays for my work week. Is that too long? And also, I forgot to add the avacado, what would the points be without the avacado?
ReplyDeleteThis would last longer without the avocado. Maybe 4 days? With the avocado it should be eaten right away.
ReplyDeleteThis was fabulous!! The only thing I did different was I added half a cup of italian dressing and omitted the onions. It was delicious! We actually used it as a topping for taco salads, using your crockpot pork carnitas recipe for the meat. Thanks for the wonderful recipes!!
ReplyDeleteso fresh and delicious!
ReplyDeleteWhat is the complete nutrition information for this? There are no calories, fat, fiber, etc as listed in other recipes.
ReplyDeleteI just made this recipe last night for dinner and then used the leftovers as a filling for my papaya with some tuna salad on top.....it was amazing!
ReplyDeleteI have tryed this soooo many times before, I love it today i was googling it since i was craving it And i found it on your site,...i copied the recipe and im so cookin it tonight:) thanks!!
ReplyDeleteEnjoy it!!
ReplyDeleteI just discovered this blog a few weeks ago and this is the second recipe that I've made...All I have to say is that I love it! I'm chewing as I type as a matter of fact. I punched it up with half of a diced jalapeno and some small chunks of pineapple for extra sweetness. I served it over pork chops and it's taking all the will power I have not to dip my spoon in for a second serving! Thank you so much Gina for your fabulous recipes...Who knew cooking 'skinny' could be so YUMMY!
ReplyDeleteI love the idea of adding jalapeno and pineapple. Savory and sweet, love it!
ReplyDeleteHi Gina, I calculated the power points, it works out to 3 PP per 1/2 cup serving.
ReplyDeleteoops, I meant to say Points+ (3 Point+ per 1/2 cup) I had to know, this is a favorite, I make often as a filling side dish!
ReplyDeleteThanks!! :)
ReplyDeleteMade this tonight and it was wonderful! My 4 yr olds ate it up! I served it to them alongside cheese quesadillas. Thanks for sharing the great recipes!
ReplyDeleteThis was a HUGE hit at a party we went to last night. I chose to bring it because it travels well (had a 1.5 hour drive) and I knew it would pair great with the smoked turkey and pork that the hosts were providing. I subbed diced red peppers and celery for the tomato, used just scallions, and added a sprinkle of Splenda to the dressing because the lime tasted a little bitter. Awesome recipe, thanks so much!!!
ReplyDeleteLoved this! Couldn't wait for Summer to try it so made it yesterday. Really good and the lime juice keeps the avocado from turning brown. Thanks for all the great recipes and ideas.
ReplyDeleteI made this for a work potluck and brought tortilla chips too. It was a hit! I added a small can of green chilies for a kick. Very good. Thanks!
ReplyDeleteMade this tonight with no avacado (forgot it) and extra tomato and 1 chopped jalapeno!! Yummy!
ReplyDeleteHi Gina! I love your blog! Thanks for the great recipes! On a crazy cooking whim this week, I used your southwestern black bean salad in my turkey burgers. That's right! I mixed the salad in with about 1 pound of turkey meat. I added salt and pepper, formed the patties, and cooked up some delicious burgers! The black bean salad kept the turkey from drying out. The result was a moist, delish burger that I topped it with salsa and light sour cream. Thanks again!
ReplyDeleteesta ensalada me ha ganado por su colorido
ReplyDeleteBuen dia
Julie, that's something I would do!!
ReplyDeleteMiju - gracias!
I'm new to your blog and I love it! I made this recipe last night and it turned out beautifully. I brought some to work for lunch today and I added some chopped orange bell pepper and some chopped fresh strawberries to it. Yum!
ReplyDeleteIf you are watching sodium be sure to grab the black beans with no/low salt.
ReplyDeleteIt was delicous even without the scallions!
ReplyDeleteWe had this tonight and it was delicious! I was so hesitant to put in the avocado because I really don't like them, but I did and we all loved it. I could have eaten this and nothing else! And it's SO EASY!! We are going to have this a lot this Summer.
ReplyDeleteThis is so wonderful to eat throughout the summer, good with chips, or as a side dish, or even for lunch.
ReplyDeleteThis is so good...I added a 1/2 cup of chopped green pepper and I did not add the olive oil but it turned out great. This recipe is a keeper!! and 3+points for a whole cup if you do not add the olive oil....YUMMY!
ReplyDeleteI was wondering how many points+ it would be without the avacado??
ReplyDeleteI love this recipe. I used Blood Orange flavored EVOO and it tasted amazing. I've lost 30lbs on WW and recipes off your site. Everything always tastes great and I don't feel like I'm missing out. Thanks for making healthy eating tasty and exciting.
ReplyDeleteThis recipe is a winner! I added some julienned jicama to it for a little for crunch. Delicious!
ReplyDeleteI just made this and it's chilling in the fridge. I added a bit of fresh garlic too. I'm not strong enough to wait until dinner time so I snuck a taste. It's delicious! Thanks, Gina!
ReplyDeleteThis sounds amazing!! I can't wait to make it! You don't have the fat content listed...do you happen to know what it is?
ReplyDeleteAdding chopped jicima would be good too.
ReplyDeleteI just want to double check for those who have made this and measured the servings. I get about eight, 1/2 cup servings not twelve, 1/2 cup servings which would affect the pp value. Hmmm...I followed the recipe to a T.
ReplyDeleteHmm, such an old recipe I would have to remake it to check.
ReplyDeleteI made this recipe for a carne asada taco night with friends and it was such a hit! I'm making a double recipe this weekend for a family bbq. Super flavorfull and easy to make. I loved this!
ReplyDeleteGina, loved this dish! I've been looking through your blog for the past week and had such a hard time deciding which dish to make first. I don't usually love beans but this was exceptional. Looking forward to trying out your other recipes. You have a huge following, just amongst my friends!
ReplyDeleteThat's very kind, thank you!!
ReplyDeleteI just discovered your blog and I'm so excited to start trying your recipes! This one looks perfect for to have in tacos with some cilantro lime rice or some shredded chicken! It's also perfect for this hot weather we're having! I've been looking for something that didn't heat up my house too much!
ReplyDeleteThis has got to be one of the best recipes (besides the grape dessert,which is outstanding), especially in the summer with fresh veggies! Since I've found it, I've made it every other week for the last two months. I don't usually put the avocado in as I usually have the salad for a week. I do, however, chop a jalapeno (seeds and all) and add it for some heat. Yummmmm!! Well done, Gina!
ReplyDeleteIt's so nice to find something flavorful that keeps well. I made it without avocado but with jalapeno and my husband brought it to work a few days. Goes really well with grilled chicken (which I also made ahead) and your mediterranean meatballs.
ReplyDeleteTastes amazing!!!! I will be eating this for the next few days!!!
ReplyDeleteFollowed the recipe and it was devine! Added it in with shredded chicken tacos. I love all of your recipes!
ReplyDeleteI just came across your site, so when I saw this recipe (one that I have been making for years) I knew I was in the right place....someone who cooks food that I like!! I add Balsamic vinegar and jalepenos! Adds just a little extra!
ReplyDeleteThis is delicious, Gina! The only thing I did different was add about a 1/2 cup of jicama, because I love it so much! I've been eating this salad everyday for the last 3 days, and now I just made another batch to take to a potluck tomorrow, along with your skinny baked jalapeno poppers.
ReplyDeleteThis looks delicious Gina! There's a local restaurant that has a mixture like this that they serve on top of lettuce with tortilla strips & a spicy chipolte dressing. It's one of my favorite dishes; I'm going to make this whenever I have a craving for that salad, It's a lot healthier and lighter on my wallet. Thanks so much!
ReplyDeleteJust whipped up this ultra delicious sounding recipe to bring to a potluck Xmas party.
ReplyDeleteI also cut up some raw veggies and I'm bring baked tortilla chips to pair it with (so that I can pig out and no one will know it's healthy).
Smells so good. Hope everyone likes it.
Thanks for all the awesome recipes!
Pam
It's winter in Ohio, offically! I'm going to make this this week for dinner...yes, just the salad...woohoo! My question is, is it that filling? Thk you so much!
ReplyDeleteI made this as a side dish to the bbq cajun-dill rainbow trout....and it was delicious....I love the texture of the avocado mixed with the beans and corn!
ReplyDeleteThis was SO good! I made this to snack on this afternoon and my fiance loved it. The cilantro and lime made it so refreshing. Thanks for another wonderful recipe!
ReplyDeleteThis was delicious! I cut down the EVOO by a tbsp & served it over a bed of baby spinach and it was great!
ReplyDeleteThis looks great, will def. try it!
ReplyDeleteThis is great as a dip with baked tortilla chips. I added some diced jalapeno too and my husband and I both loved it! Very filling and yummy!!
ReplyDeleteI have been making this for years now, but couldn't remember where I got the recipe. It is always a hit as a dip or side. Try with a lime/cilantro marinated, 3 oz grilled chicken breast, and yellow saffron rice. Delicious, and only ~10 points.
ReplyDeleteThanks, Gina.
My mom has been making this exact recipe for years! Good to know the nutritional facts and WW points for it!!
ReplyDeleteHi Gina,
ReplyDeleteI know this is an old recipe but I just made it for the first time yesterday. Super delicious! Also, I've been keeping track of my calories on my iPad on the my fitness pal app. When I searched for this recipe (not really thinking it would be there), it was!! Probably seems silly but I was thrilled and just wanted to say thanks!
This salad is my favorite. I do add the packaged small red, orange, and red peppers finely chopped. Adds even more color and flavor. Chopped fresh cilantro is a must to complete all the flavors.
ReplyDeleteI love this salad. I add diced peppers (green, yellow, orange, and/or red) and sprinkle a little cumin in too. I also like to serve it with tortilla chips (bake your own with corn tortilla cut into triangles, sprayed with olive oil cooking spray, and sprinkled with sea salt for a healthy alternative to store bought chips.)
ReplyDeleteI used an extra lime in the marinade because I like that flavor and then omitted salt. I served it just as a side salad. I would consider using celery instead of tortilla chips.
ReplyDeletethis was really good but instead of chopped tomato i put a small can of ROTEL that really zipped it up left out the avacado my husband hates them but it was great without it.LOVE this
ReplyDeleteThis was a great compliment to the enchiladas I made from your website. Everyone could not get enough of it and it was so easy!
ReplyDeletethis one is dangerous! so tasty i cant stop eating it. i omitted the avacado which is sad because i love them so much but i didnt have any on hand. and also left out the red onion and subbed more green onion. i also added a jalapeno and only used 1 tbsp of olive oil. all these slight changes made it only 2 points so that was nice. i would love to stuff this in a tortilla with cheese and make quesadillas!
ReplyDeleteLet me just say... DELISH! Even my daughter (who hates beans) gobbled this up. I used fire roasted frozen corn that I found at Trader Joe's. Used it as a side dish to chicken tacos. Very refreshing. Very tasty.
ReplyDeleteIt's really colorful, high fiber and high protien recipe. I always find a healthful recipe from your blog.
ReplyDeleteThanks for sharing such a delicious and healthful recipe to everyone.
I made this salad to go with tacos over the weekend. I put it on top of romaine lettuce w/ feta cheese & a lime basil vinaigrette. You honestly do not need anything but the salad though! DELICIOUS!!!
ReplyDeleteI love this! I actually already make one very similar to this. I haven't tried it with avacado but I will since I LOVE it! Instead of the olive oil and lime juice I use fat free italian dressing. It gives it a zesty taste and only has 20 calories per serving. Next time I make it I am going to try it this way and see which I like better.
ReplyDeleteThanks!
This is amazing salad! Made it with chick peas instead and it was delicious. Thank you for the great recipe!
ReplyDeleteI make this but add a red pepper and cubed mango. The dressing has a tiny bit of cayenne pepper.
ReplyDeleteHi Gina,
ReplyDeleteI LOVE your recipes! I have been making one similar to this for years... Instead of lime juice I use 3 TBSP of red wine vinegar. The acidity in the vinegar helps the avocado to stay green longer. I can refrigerate and eat the leftovers for 2-3 days and the avocado is still green!
This is an awesome Salad..I added half a red pepper for some more crunch and added some parsley also, since I am just getting used to cilantro, they mixed well :D
ReplyDeleteMade this salad over the weekend and doubled it: this salad was incredible! I brought some of it to a get together and it was gone in no time! Such great flavor, really good for spring/summer. Good job and thanks!
ReplyDeleteI think I'm going to make this tomorrow for lunch as a side to grilled chicken breast. 2 servings of this and a chicken breast would still be just about 300 and something kcal and seems very complete and filling.
ReplyDeleteThis is soo good! I hope you don't mind that I've added this recipe to Calorie Count's recipe database. It went under my name because I don't think there is "neutral" way to create a recipe, but I credited your site and linked here to your recipe, I hope that's ok...
ReplyDeleteAlso, I've been peeking around the rest of the site and I'm definitely coming back, you have the kind of cooking I would have if I had the time and patience to actually think things trough and calorie count everything until I had a nice and light, but still delicious recipe that actually looks and tastes like food. Also already told all my friends and started following you on pinterest xD (I may be a bit overenthusiastic)
This recipe is delicious! I appreciate the portion and points values as well as I'm on WW and this makes it so much easier for me to track! I had some of this salad with a scramble egg this morning...WONDERFUL!! Thanks for all the great recipes & nutritional information! This site is one of my favorites!!
ReplyDeleteThis salad is amazing as a meal. I thought the dressing was missing something so I added about a quarter teaspoon of cumin and the same of garlic powder. Gave it just the right kick!
ReplyDeleteMade this tonight and served it as a side dish to some brown rice & baked pork chops...YUMMY!! Can't wait to have it tomorrow for lunch; I just know it'll be even better then! Thanks Gina for a dish my husband even liked!
ReplyDeleteMade this today. Substituted canned Garbonzo bean rather than black beans and it turned out totally delish. So fresh. Your recipes are totally great.
ReplyDeletemy mom made it. it is grodiy or nasty
ReplyDeletemy mom did to i thought it was good
Deletecowboy caviar! :]
ReplyDeleteI'm not sure if anyone has mentioned this, but I've been making this exact recipe for years and add one packet of Sazon Goya Mexican seasoning to it. You can find it in the Mexican food aisle at Target (orange box). It gives it a little extra punch for no extra points!
ReplyDeleteMade this last night for dinner and it was delicious...my husband and I both loved it. But the servings and WW points confused me. I made half the batch (since it was just my husband and I) which means I should have gotten 6- 1/2 cup servings out of it and I only got about 3.5-1/2 cup servings. Not sure if anyone else has had this issue, but I wanted to know if the points would be way more considering all the servings weren't there, etc. Thanks!! LOVE this site. Have made so many things. Can't thank youe enough!!
ReplyDeleteI do not like cilantro at all, so I thought I'd try some basil instead. While I still think the salad was pretty good, I think it would be a lot better without the basil- but with something else. The basil was just a weird combination with the rest of the ingredients. I'll definitely try again, but without basil, and maybe with some bell peppers instead. Thanks for the recipe! Oh, and also, my husband loved it too, and he HATES beans, so that is a pretty big deal I thought!
ReplyDeleteThis was awesome! Used it as taco filling along with some shredded chicken. It was a big hit!
ReplyDeleteThis was, like every recipe I have tried from your site, DELICIOUS. The only problem is that I want to get a spoon, sit down, and eat the whole bowl. So grateful for all of your healthy, family friendly meals!
ReplyDeleteMy family loves this black bean salad!
ReplyDeleteEvery time I make this recipe people ask for the recipe. Between this and your Asian Meatballs, I think I have sent a whole tribe of people to your site. :)
ReplyDeleteThanks so much for all the fabulous recipes!!
Going to make this tonight!
ReplyDeleteMade this with the Jalapeno popper chicken recipe. DELICIOUS!!! It is fresh and yummy. This is definately in the rotation for this summer. Thanks, as always to you Gina :)
ReplyDelete