Description

This Southwest Black Bean Salad is a vibrant and flavorful dish that combines fresh vegetables and hearty black beans with a zesty dressing. Perfect as a side or a light meal, it offers a refreshing mix of textures and bold southwestern flavors. Easy to prepare and packed with nutrients, it makes a great option for picnics, lunches, or quick dinners.

Ingredients

Scale

⅓ cup olive oil
⅓ cup white vinegar
1 teaspoon chili powder
1 teaspoon cumin
Juice of ½ a lime
1 teaspoon salt
1 pound Roma tomatoes, seeded and diced
15 ounce can black-eyed peas, drained and rinsed
15 ounce can black beans, drained and rinsed
11 ounce can super sweet corn, drained
1 red onion, diced
1 cup red bell pepper, diced
1 cup fresh cilantro, chopped
1 tablespoon sugar (optional, up to ¼ cup if preferred)

Instructions

In a large bowl, combine the olive oil, white vinegar, chili powder, cumin, lime juice, and salt. Mix well.
Add the tomatoes, black-eyed peas, black beans, corn, red onion, red bell pepper, and cilantro to the bowl. Stir to combine.
Cover and refrigerate for at least 1 hour to allow the flavors to blend.
Serve with your favorite chips, as a side dish, or as a topping for fish or chicken.
Enjoy!

Notes

Great to prepare in advance as flavors meld
Avoid over-mixing to keep texture intact
Serve chilled for best taste
Add a squeeze of lime before serving for freshness
Use ripe vegetables for optimal flavor

Prep Time: 15
Cook Time: 60

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