Tex-Mex Black Bean and Corn Salad

Black Bean and Corn Salad
Black Bean and Corn Salad. Diana Rattray
  • 20 mins
  • Prep: 20 mins,
  • Cook: 0 mins
  • Yield: 4 servings
Ratings (4)

This black bean and corn salad is dressed with an easy, tangy dressing made with preserves, lime juice, cilantro, and a variety of seasonings.

This is an excellent salad to serve with grilled burgers or steaks.

What You'll Need

  • 1/4 cup apricot preserves
  • 3 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 1/2 teaspoon ground chili powder
  • 1 cup cooked corn kernels, cooled
  • 1/2 small head iceberg lettuce, about 2 cups torn
  • 1 medium red bell pepper, diced
  • 1 can black beans, drained and rinsed
  • 1 can lima beans or butter beans, drained and rinsed
  • 1 jalapeno chile pepper, seeded, finely chopped
  • 1 tablespoon fresh chopped cilantro
  • Tortilla chips

How to Make It

  1. In a large bowl, whisk together the apricot preserves, lime juice, olive oil, salt, pepper, and chili powder.
  2. Add corn, lettuce, bell pepper, black beans, lima beans, chile pepper, and cilantro.
  3. Toss lightly to blend ingredients.
  4. Garnish salad with tortilla chips.

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