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–+ servings
I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd. Also makes a great side dish or appetizer if served with chips or as a topping for taco salads. You can even serve with grilled meat and fresh tortillas.
Yield: 13 servings
5 from 33 votes

Southwestern Black Bean Salad

Prep Time: 5 mins
Cook Time: 0 mins
Marinate Time: 30 mins
Total Time: 35 mins
Course: Appetizer, Salad, Side Dish
Cuisine: Tex Mex
I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd. Also makes a great side dish or appetizer if served with chips or as a topping for taco salads. You can even serve with grilled meat and fresh tortillas.

Ingredients

  • 15.5 oz can black beans (rinsed and drained)
  • 9 oz cooked corn (fresh or frozen (thawed if frozen))
  • 1 medium tomato (chopped)
  • 1/3 cup red onion (chopped)
  • 1 scallion (chopped)
  • 1 1/2 - 2 limes (juice of)
  • 1 tbsp olive oil
  • 2 tbsp fresh minced cilantro (or more to taste)
  • salt and fresh pepper
  • 1 medium hass avocado (diced)
  • 1 diced jalapeno (optional)

Instructions

  • In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
  • Squeeze fresh lime juice to taste and stir in olive oil.
  • Marinate in the refrigerator 30 minutes.
  • Add avocado just before serving.

Nutrition

Serving: 1/2 cup, Calories: 79.5kcal, Carbohydrates: 12g, Protein: 3g, Fat: 3.5g, Saturated Fat: 0.5g, Sodium: 127mg, Fiber: 3g, Sugar: 1g
WW Points Plus: 2