Bowl of black bean salad with vegetable garnishes

Salads A Fresh, Tex-Mex Addition

This fresh dish is bursting with flavor! Not only is it easy to make, but this is a salad that anyone can enjoy, and is an easy way to add protein (and more!) to any meal. So go ahead—mix up a batch and dig in! Tortilla chip, pita chip, fork . . . You choose your utensil. But be ready for a flavor party in your mouth.

Southwest Black Bean Salad

Recipe courtesy of
  • Ariel Hinkle

Prep Instructions

  • Yield: 10 (1 cup) servings
  • Prep Time: 10 minutes
  • Cook Time: None
  • Total Time: 40 minutes

Recipe Ingredients

  • 2 (15 oz.) cans black beans, drained and rinsed
  • 1 jalapeno, seeded and minced very fine
  • 1 cup chopped red onion
  • 3 Roma tomatoes, diced
  • 1 cup chopped cilantro
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/4 cup lemon juice
  • 3 cups frozen corn

Instructions

  1. Mix all ingredients (except frozen corn) together until well incorporated.
  2. Stir in frozen corn until evenly mixed.
  3. Cover and place in the fridge at least 30 minutes to marinate.
  4. Stir, and serve chilled with tortilla chips or as a side for your favorite summer meal!
  5. Keeps well in the fridge up to 3 days.

Category Tags

Cholesterol-free
Gluten-free
Low fat / low saturated fat
Low sodium
Peanut-free
Salads
Tree nut-free
Vegan
Vegetarian
Whole food, plant-based

Nutritional Data

Calories: 236.50
Fat: 0.43 g
Saturated Fat: 0.10 g
Cholesterol: 0 mg
Sodium: 198.35 mg
Carbohydrates: 51.75 g
Fiber: 6.11 g
Sugars: 1.01 g
Protein: 5.81 g
© AdventHealth