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Black Bean Salad Fiesta

This salad is a celebration of color and taste. It may be made in advance and keeps well for several days. It is nearly fat free, which is important when it comes to lowering cancer risk and improving survival.
  Canned black beans 4 1⁄2 Cup (72 tbs), rinsed and drained (Cooked)
  Frozen corn 2 Cup (32 tbs), thawed
  Tomatoes 2 Large, diced
  Green bell pepper 1 Large, diced
  Yellow bell pepper/Red bell pepper 1 Large, diced
  Minced cilantro 3⁄4 Cup (12 tbs)
  Diced red onion 1⁄2 Cup (8 tbs)
  Freshly squeezed lemon juice 3 Tablespoon
  Seasoned rice vinegar 2 Tablespoon
  Apple cider vinegar 2 Tablespoon
  Ground cumin 2 Teaspoon
  Ground coriander 1 Teaspoon
  Garlic 2 Clove (10 gm), minced or pressed
  Crushed red pepper flakes/A pinch of cayenne 1 Teaspoon
  Salt 1⁄2 Teaspoon

Combine the beans, corn, tomatoes, bell peppers, optional cilantro, garlic and onion in a large bowl.
Whisk together the lemon juice, rice vinegar, apple cider vinegar, cumin, coriander, crushed red pepper flakes, and salt in a small bowl. Pour over the salad and toss gently until evenly distributed.
Stored in a covered container in the refrigerator, leftover Fiesta Salad will keep for up to 3 days.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Vegetarian, Low Cholesterol
Bean, Vegetable
How about a nice colorful bowl of salad? This salad is rich in protein and fiber and is low fat. This salad has black bean as its main ingredient, but has loads of other ingredients too. Full of flavor, this is a must try. Watch the video, and try it out!

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Average: 4.4 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1507 Calories from Fat 81

% Daily Value*

Total Fat 9 g14%

Saturated Fat 0.91 g4.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5109.2 mg212.9%

Total Carbohydrates 287 g95.6%

Dietary Fiber 66.5 g266.1%

Sugars 52.7 g

Protein 73 g145.8%

Vitamin A 144.9% Vitamin C 807.8%

Calcium 150.7% Iron 89.6%

*Based on a 2000 Calorie diet


Black Bean Salad Fiesta Recipe Video