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Southwestern Black Bean Salad

5 from 50 votes

I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd. Also makes a great side dish or appetizer if served with chips or as a topping for taco salads. You can even serve with grilled meat and fresh tortillas.

Prep Time: 5

Cook Time: 0

Marinate Time: 30

Total Time: 35

Yield: 13 servings

Course: Appetizer, Salad, Side Dish

Cuisine: Tex Mex

Ingredients

15.5 oz can black beans (rinsed and drained)
9 oz cooked corn (fresh or frozen (thawed if frozen))
1 medium tomato (chopped)
1/3 cup red onion (chopped)
1 scallion (chopped)
1 1/2 - 2 limes (juice of)
1 tbsp olive oil
2 tbsp fresh minced cilantro (or more to taste)
salt and fresh pepper
1 medium hass avocado (diced)
1 diced jalapeno (optional)

Instructions

In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
Squeeze fresh lime juice to taste and stir in olive oil.
Marinate in the refrigerator 30 minutes.
Add avocado just before serving.

Nutrition

Serving: 1/2 cup, Calories: 79.5kcal, Carbohydrates: 12g, Protein: 3g, Fat: 3.5g, Saturated Fat: 0.5g, Sodium: 127mg, Fiber: 3g, Sugar: 1g

- WW Points: 1

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