Black bean salad is probably one of my favorite salads. It is light enough to eat as a side dish and hearty enough to pair with chicken or steak for a meal. The best part is that you can keep it in the fridge for a couple of days. The trick is to chop your veggies pretty thick so they do not get soggy the next day.
Black beans are a great snack because they are full of fiber and help keep you full longer. Plus, they are packed with potassium, folate, vitamin B6 and help lower your cholesterol!
I have tried a variety of flavored olive oils and vinegar, my favorite combination was roasted red onion and cilantro olive oil and plain apple cider vinegar. I hope that you enjoy!
1 – Can Black Beans – Rinsed & Drained
1/2 Purple Onion – Diced
1 Ear of Corn – You Can Use Either Fresh or Frozen
1 Red Bell Pepper – Diced
Jalapeno – seeded & Diced (Make Sure You Get All Of The Seeds Out! – Speaking From Experience 😉 )
1/4 Cup Cilantro – Rinsed, Dried & Chopped
4 TBSP. Olive Oil
3 TBSP. Vinegar
Salt & Pepper
In a bowl mix together the olive oil, vinegar, salt & pepper. Taste and adjust as necessary. In a separate bowl, mix together all of the other ingredients. Make sure that your black beans have had a chance to drain well or the salad will be soggy. After mixing veggies and black beans, carefully fold in the dressing. This salad will keep well in the fridge for a few days.