A quick and easy black bean and corn salad thats filled with festive flavors familiar to Southwestern cuisine. Black beans, Serrano chilies, onions, sweet peppers and cilantro.
This dish is a great party pleaser, pot luck dish, barbecue side dish or a Sunday brunch dish.
The salad is ideal for entertaining friends and family because you can make it ahead of time – in fact, it gets better and better the longer it sits.
The black bean is native to the Americas but has become popular around the world. It is part of Louisiana Cajun and Creole cuisine as well.
This Southwestern black bean corn salad recipe is vegetarian, vegan, and gluten-free.
Southwestern Black Bean Corn Salad
1 (15-ounce) can black beans, drained, rinsed
1 cup corn kernels
3 mini-bell peppers, mixed colors, seeded diced
1/2 cup yellow onion, diced
2 Serrano chilies, seeded, diced
1/2 cup fresh cilantro, chopped
Juice of 1/2 lime
Himalayan salt to taste
1/4 cup creamy avocado ranch dressing (suggested Lighthouse brand dressing)
In a large mixing bowl, combine beans, corn, sweet peppers, Serrano chilies, onion, cilantro, lime juice and gently toss. Salt to taste.
Add dressing mix till well combined. Allow to set in fridge for 30 minutes to an hour for flavors to meld.
Plate and enjoy as a side dish or with some corn tortilla chips.
More recipes to enjoy with your corn tortilla chips.
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