Black Bean Salad

Black Bean Salad

I love this dish because it is so versatile and can be served hot or cold. In the summer I serve it as a salad or as a salsa with tortilla chips and in the winter it makes a great filling for tacos or burritos, just add a little cheese and you’re set.

  • Ingredients:
  • 1 – 19 oz. can black beans, rinsed
  • 1 cup frozen corn kernels, thawed
  • 1 cup tomatoes, chopped
  • 1 cup bell pepper, chopped
  • 1/2 cup red onion, diced
  • 1/2 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 1/2 cup ranch salad dressing
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • Fresh cracked pepper
  • Hot sauce (optional)


Combine ingredients and allow the salad to sit for minimum ½ an hour or longer to blend the flavors. This salad will keep well in the refrigerator for up to 2 days.

This recipe is an excerpt from the Easy Peasy Eats Cookbook.


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