With Memorial Day weekend right around the corner, I wanted to give you all a PERFECT salad recipe that is absolutely delicious for a backyard BBQ. Black bean salad loaded with colorful veggies. Super easy. It can be easily doubled, tripled, etc. It’s so flavorful, packed with veggies and protein – it really could be a meal in itself!
This recipe is a real crowd pleaser. My mom and I have made this for countless occasions with many different mouths trying it. It’s always been a hit. It’s great for warm weather parties because there’s no mayo in it. This salad travels well and keeps for days. It can be eaten room temperature or right out of the fridge! It’s also good in the morning with some scrambled eggs.
For the veggies, you basically want to chop them to the size of the black beans, they can be a bit bigger, but you really want everything to be uniform so you don’t have large chunks of certain things. It helps pull the salad together
I hope you enjoy it! If you bring it to your Memorial Day picnic, I promise you will not be disappointed!
Black Bean Salad
3 cans of black beans (organic, low sodium, whatever you prefer), rinsed and drained well
1 orange bell pepper, diced into 1/4″ pieces
1 pint of grape tomatoes, diced into halves or quarters depending on size
1 1/2 c. frozen or fresh corn off the cob
4 scallions, sliced (whites and greens!)
1 jalapeno, minced, seeds and ribs removed (optional)
2 limes, juiced (about 1/4-1/3 c. juice)
1/3 c. olive oil (or oil of your choice)
2 tbsp. chili powder
1/2 tsp. cumin
1/4-1/3 c. cilantro, chopped (optional, for garnish)
Salt and pepper to taste
In a large bowl, whisk together lime juice, olive oil, chili powder, cumin and 2 teaspoons salt and 3/4 teaspoon black pepper. Pour in your beans, peppers, tomatoes, corn, jalapenos (if using) and scallions. Mix well. Season with salt and pepper to taste. Sprinkle with cilantro, if desired. Serve!
Couldn’t be easier, right?