Tex-Mex black beans and vegetable salad
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This black thorn and corn salad is dressed with a lightly slick dressing made with preservatives, lime juice, cilantro and a variety of seasonings.
This is a great salad to serve with grilled burgers or steaks.
What you need
. 1/4 cup apricot preserves 3 tablespoons lime juice 1 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon chili powder (ground) 1 cup corn kernels (cooked, chilled) 1/2 iceberg lettuce (small head, about 2 cups crushed) 1 red bell pepper (medium, chopped) 1 can black beans (dried and rinsed) 1 can lima beans (or butter, dried and rinsed) 1 jalapeno chile pepper (seeded, finely chopped) 1 teaspoon cilantro (freshly chopped) Garnish: Tortilla chips
How to make
In a large bowl, combine the apricot preserves, lime juice, olive oil, salt, pepper and chili powder. Add corn, lettuce, bell pepper, black beans, lima beans, chili pepper and cilantro. Toss gently to mix ingredients. Garnish salad with tortilla chips.
More Black Bean Recipes
Black Bean and Rice Salad Macaroni and Black Bean Salad Slow Cooker Black Apples with Burnt Tomatoes Nutrition Facts (per serving) Calories 356 Total fat 5 g Saturated fat 1 g Saturated fat 3 g Cholesterol 0 mg Sodium 31 mg Carbohydrates 63 g Fiber 18 g Protein 19 g (Nutritional information in our recipes is calculated from our ingredient database and should be considered an estimate. Individual results may vary.)
