This salad is very colorful and includes a very tasty lime dressing.

Black Bean and Corn Salad II

lime juice

olive oil

garlic,

salt

cayenne pepper

black beans, rinsed and drained

corn kernels

avocado

red bell pepper, chopped

tomatoes, chopped

green onions, thinly sliced

cilantro

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.


In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad.  Stir salad to coat vegetables and beans with dressing, and serve.


Great bean salad!  I added much more lime juice, more garlic, a bit more salt and reduced the oil.  Plus, I did equal amounts of corn and beans.  Also, to avoid "mushiness", I added the tomato and avacado very last, after mixing the dressing in with the other ingredients.  I gave it one last toss just before serving to coat the avacado and tomato.  Very good!

One of the best recipes on this site.  You MUST use fresh lime juice- not that icky stuff in a plastic lime- if you want great flavor.  I have made this recipe more times than I can count and there's always half a dozen people at any party who station themselves in front of it and just chow it down all night. Tonight I made it with a little twist- I added 8 oz. of bowtie pasta and doubled the dressing to compenstate.  It makes a great southwestern pasta salad!  Hit of the party.

This salad is so yummy and super versatile. It’s great by itself, or for a full dinner we like to grill some chicken breasts and throw it all on baked corn tortillas with lettuce for a tostada salad. The only changes to the actual salad we make are that we use finely diced purple onion instead of the green onion and add a bit more spice to the dressing. I’m not a cilantro fan by any means, but I think it’s vital to this salad. I just chop it very fine and use a little less. The only problem I have with this salad is that it doesn’t make the best leftovers. It’s tasty the next day, but the tang of the lime and the cilantro can’t survive the cold of the ‘fridge overnight and it loses it’s ‘zing.’ Definitely the best on the day it's made.

Good salad but too much oil as written.  Decreasiing oil to 1/4 cup still maintains the integrity of the dressing and makes for a healthier salad.  Helpful Hints:  Grill your corn instead of using frozen, add 1/2 tsp of cumin and please make sure you use FRESH lime juice not the concentrate.  Definitely improves the flavor.  Salad is best eaten the day it is prepared as the dressing tends to "break down" and lose it's zip over time.  Note:  Try serving this as a dip with tortilla chips ~ Wonderful!

This is great following the orig. ingredients.  Why do you folks rate a recipe if you havent made it per the instructions.  Try it first, write your review and then make it again with your changes.

We LOVED this salad!  I made this healthier by decreasing the olive oil to a quarter cup and increasing the fresh lime juice to a half cup, and the dressing was perfect.  Zippy!  I can't wait to dig into the leftovers (it makes tons!!).  I can see myself making this a lot.

This is very good!  For a lower fat alternative to the oil based dressing - replace all the oil with 3/4 cup tomato juice and add 1/4 tsp. cumin, 1/2 tsp. oregano and half a seeded jalepeno, process until smooth.  Either way this is a simple and very delicious recipe.  I also add crushed baked tortilla chips.  Yum!

This is pretty good, but look at the recipe for avocado salsa by Barbara Vinson. Add a can of beans and fresh cilantro to that one, chop it a little chunky, and you've got two very simmilar recipes. I've tried both, and I like the dressing on Barbara's better...just more flavor.

This salad was very popular at a pot luck dinner I went to last night and I had several requests for the recipe. I liked it too but thought the taste of the cilantro overpowered the other flavors in the salad. I will make this again for my family but will reduce the cilantro to maybe 1/4 c. and increase the garlic. I also increased the amount of lime juice (to 1/2 c.) and reduced the olive oil (to 1/3 c.)... the olive oil could be reduced even more as other reviewers said.

See how to make a fresh, colorful Mexican-inspired side dish.

black bean and corn salad ii

Prep Time: 25 minutes

Total: 25 minutes

Servings: 5

Cost: $7.60 /serving

Author : Jen

Ingredients

Instructions

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