Wednesday, May 20, 2009

Black Bean Salad

Black Bean Salad

(Picture credit to

I made this Black Bean Salad last night. It was fantastic. Here's the recipe - totally stolen from 

Black Bean Salad Recipe


  • 1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
  • 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
  • 1/2 cup chopped green onions or shallots
  • 2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
  • 3 fresh plum tomatoes, seeded and chopped
  • 1 avocado, peeled, seeded, and cut into chunks
  • 1/2 cup fresh chopped cilantro
  • 1/4 cup fresh chopped basil
  • 2 Tbsp lime juice (about the amount of juice from one lime)
  • 1 Tbsp olive oil
  • 1/2 to 1 teaspoon of sugar (to taste)
  • Salt and pepper to taste


Make sure to rinse and drain the beans, if you are using canned beans.

In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.

Serves 6 to 8.

I used shallots instead of green onions and only a 1/4 of one jalapeno because the kids were going to be eating it. Definitely chill before serving.

2 Responses to “Black Bean Salad”

  1. That looks so good. I love new recipes. I made the BBQ chicken pizza and I made quesadillas too. We tried them all and it was so good. Dave took the leftover pizza for lunch. Thanks for the recipe!



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