Black Bean Salad

5 Reviews
ADD YOUR REVIEW
Photo: Tina Cornett; Styling: Buffy Hargett
Yield
6 to 8 servings
August 1998
RECIPE BY Southern Living

Ingredients

  • 3 fresh ears corn
  • 3 to 4 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 2 large tomatoes, seeded and chopped
  • 3 jalapeño peppers, seeded and chopped
  • 1 small purple onion, chopped
  • 1 avocado, peeled, seeded, and chopped
  • 1/4 cup chopped fresh cilantro

How to Make It

Step 1

Cook corn in boiling water to cover 5 minutes; drain and cool. Cut corn from cob.

Step 2

Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.

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Ratings & Reviews

jbskibum's Review

JennersRN
January 20, 2014
My mom made this all the time when I was a kid and I loved it, now I get to make it for my family. I love this recipe and its very forgiving for novice cooks like myself.

crphilips's Review

txjayhwk
August 18, 2013
Very easy and very good. I will definitely make this again.

Suzanne960's Review

jbskibum
July 27, 2012
Great at room temperature. I'll try it chilled next time. I only used one jalapeño and one can of black beans along with fresh corn.

JennersRN's Review

Suzanne960
September 01, 2011
Delicious! Mixed with salad greens for a delicious salad, and no dressing was needed!

txjayhwk's Review

crphilips
July 28, 2010
This is an easy to make recipe that goes well with fajitas or grilled chicken. If pressed for time, I use frozen corn and very rarely add the jalapenos. It's best if made ahead of time (adding the avocado right before serving).
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