Mild Southwestern Black Bean Salad
Prep time
Total time
This fresh, easy recipe makes a great appetizer atop chips, side salad, or even a light lunch main.
Recipe type: Salad
Cuisine: American
Serves: 6 servings
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • ½ cup diced red onion
  • Cooked corn, cut from 2 ears or 1 (15-ounce) can whole kernel corn, drained
  • 1 clove garlic, minced
  • 1 teaspoon fresh chopped cilantro
  • 1 (15-ounce) can black beans, rinsed and drained
  • ¼ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon lime juice
  • Salt, to taste
  • Black pepper, to taste
  • Tortilla chips, for serving (optional)
  1. In a medium serving bowl, stir together the peppers, onion, corn, garlic, and cilantro.
  2. Add the beans, olive oil, vinegar, and lime juice, and toss well to coat.
  3. Season to taste with salt and pepper.
  4. Serve with tortilla chips, if desired, or as a salad side dish.
Recipe by Go Dairy Free at