Recipe video above. Why make a boring ole&#x27; Bean Salad when you can make it a COWBOY one?? A fresh, simple, healthy black bean salad with a South West lime dressing, this is endlessly versatile and lasts for days. Serve it as a side, stuff it in tacos, burritos and wraps. Pile onto burritos and tacos, take it to work for lunch! {Quantity: Written recipe scaled down to use 1 can of each beans and corn, pictures and video show double batch}

Cowboy Bean Salad

400 grams/14 oz can black beans (, rinsed & drained (Note 1))

400 grams/14 oz can corn (, drained (or frozen thawed 1.5 cups))

red capsicum/bell pepper (, 1cm/1/3" diced)

avocado (, diced)

red onion (, diced)

coriander/cilantro (, roughly chopped)

cherry tomatoes

lime juice

olive oil

tsp chipotle powder ((or American Chili Powder, Note 3))

cumin powder

tsp sugar

garlic (, finely ninced)

tsp black pepper

tsp salt

Shake Dressing in a jar.

Place Salad ingredients in a big bowl. Drizzle over Dressing, toss.

Serve immediately, or keep for up to 4 days! Might need a squeeze of lime to freshen the flavour.

Serve as a light meal or side (goes with everything - beef, fish, prawns, pork, chicken). Especially great with all things Mexican – stuff in / pile on tacos, burritos, enchiladas, nachos, fajitas - and Southern Foods (pulled pork, barbcue ribs, fried chicken!)

cowboy bean salad

Prep Time: 15 minutes

Servings: 8

Cost: $8.45 /serving

Author : Nagi

Ingredients

Instructions

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