Black Bean Salad Recipe

My best friend came over to play video games the other week and asked if she could bring this yummy salsa-type dish. It ended up being SO delicious that I asked her for the recipe! Her dad had made it based off of the recipe on the back of the black bean can. I just HAD to share it!

Prep Time: 15 Minutes
Cook Time: 0 Minutes 😉
Total Time: 15 Minutes

Servings: 6-8 depending on how much you load on your chips!

Ingredients:

1 can of 15 oz black beans, rinsed and drained.
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup of diced red onion
1 can (15.25 oz) of corn, drained
1 clove of garlic, chopped
1 tsp cilantro
1/4 cup olive oil
4 tbsp red wine vinegar
1 tsp lime juice
Salt and pepper to taste
Tortilla chips for dipping

The featured image up top is the image from the Bush’s website where the original recipe is from (not sponsored). The following picture is how mine turned out.

IMG_8163

Directions:

  1. Rinse and drain the black beans. If you don’t you might taste a weird after taste.
  2. Chop all of your veggies. Remember, when you cut peppers, if you have the skin side down it will make your life so much easier!
  3. In a small bowl, combine peppers, onion, corn, garlic and cilantro.
  4. Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.
  5. Apply to chips and eat like crazy!

 

Nutrition Facts:

Nutrition Facts
**Above nutritional information from the Bush’s website. Numbers will vary depending on what you choose to put in (i.e. reduced sodium ingredients)

Tips:

  • Definitely remember that pepper cutting tip from above. I forgot about that and got a blister from so much cutting!
  • The smaller you cut your veggies, the better the salsa will be to eat.
  • Feel free to add more black beans. I definitely will next time. That’s my favorite part!
  • You can ALWAYS get the sodium free options for the canned corn and beans. If you get real corn on the cob and dice it off, I will give you bonus points!
  • The wateriness of the salsa is normal! The liquid helps keep the veggies from drying out. Definitely keep the liquid in there and keep stirring to make sure the veggies and beans stay moist.

If you have any questions, comments, concerns, compliments, please contact me on the contact page. Subscribe for more healthy living motivation (you don’t need a wordpress account), and go ahead and ‘Like’ away!

For Friday’s “If you can dodge a block, you can dodge a ball…” post click below…

https://millennialsurvivalblog.wordpress.com/2016/07/22/if-you-can-dodge-a-block-you-can-dodge-a-ball/

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8 thoughts on “Black Bean Salad Recipe

  1. boringwifeblog says:

    It genuinely never occurred to me to cut peppers skin side down! Geez, this is like putting on glasses for the first time all over again!

    Liked by 1 person

  2. atkokosplace says:

    You are speaking my kind of language! I love this salad. Goes with a lot of things. I put a ton of cilantro in it. I grow so much and I love it! Goes in my green drinks too. Hahah…beautiful salad and recipe! Well done! Great, great post! Have a lovely day, Koko:)

    Liked by 1 person

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