Southwest Black Bean Salad
A colourful salad that highlights black beans and the flavours of the southwest! The perfect lunchtime meal or light supper option.
Servings 5 cups (1.25 L)
Calories 238
Ingredients
Chili Lime Vinaigrette Dressing
- 2 whole limes, zest & juice (about 3-4 Tbsp/45-60 mL juice)
- 2 Tbsp (30 mL) canola oil
- 2 tsp (10 mL) chili powder
- 1/2 tsp (2 mL) cumin
- salt & black pepper, to taste
Salad
- 2 cups (500 mL) cooked or canned black beans, drained & rinsed (see notes)
- 1 cup (250 mL) cooked brown rice (see ntoes)
- 3/4 cup (175 mL) sweet corn kernels
- 1 cup (250 mL) chopped red bell pepper
- 3 Tbsp (45 mL) chopped fresh cilantro (see notes)
- 3 Tbsp (45 mL) chopped red onion
- 1 small jalapeno pepper, finely diced, seeds removed (optional)
Instructions
- Whisk dressing ingredients together in a small bowl.
- In a large bowl, combine salad ingredients and toss in dressing, coating evenly.
- Adjust seasonings (salt, pepper, lime juice) as desired. For more heat, add your favorite hot sauce and serve!
Notes
- A 19 oz (540 mL) can of black beans, drained and rinsed, yields 2 cups (500 mL) cooked beans. To cook up a batch of dry beans, check out our website for more info!
- Other cooked grains like barley, quinoa, millet or farro can be used in place of the rice.
- Not a fan of cilantro? Try flat leaf parsley or Thai basil instead!
- The oils in the jalapeno pepper can irritate the skin. Wearing gloves when removing the seeds and chopping the pepper is recommended. Be careful not to touch your eyes or inside of your mouth until you have thoroughly washed your hands with soap and water.
Nutrition
Serving Size: 1cup (250 mL) | Calories: 238 | Total Fat: 7g | Saturated Fat: 1g | Carbohydrate: 37g | Fibre: 7.5g | Sugars: 4g | Protein: 9g | Sodium: 101mg | Potassium: 479mg | Iron: 2mg