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Black Bean Salad Fiesta

DelectablePlanet's picture
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.
Ingredients
  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
Directions

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
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Bean, Vegetable
Interest: 
Healthy
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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