Black Bean Salad

Last Updated on Tuesday, 13 July 2010 12:40 Written by Flax Tuesday, 13 July 2010 12:32

This colorful salad is Mexican inspired. I’m light on the spices here but feel free to heat it up with more chili pepper, onions and cilantro. It goes well with corn chips (tortillas) and refried black beans.


1 cup black beans (soaked overnight and cooked for 1 hour)
1 cup corn, if it’s fresh cook it for 10 minutes, canned is ok as well.
1 red pepper, diced to the same size as the corn
1 onion, finely chopped
1/2 hot green chilli pepper, finely chopped
5 stalks cilantro, finely chopped


2/3 olive oil
1/3 apple cider vinegar or white wine vinegar

Place salad ingredients in a medium sized salad bowl. Whisk dressing and pour over the salad.

Serve cold, serves 6 as a side dish.


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