Veggie & black bean salad. Vegetarian.

April 17, 2012 Post a comment


My vegetarian friend Brooke, made me a salad similar to this years ago and over the years I’ve revamped it and made it my own.  I can honestly down this entire, very large, container in one sitting if I needed to.  I did help myself to 3, yes 3, helpings at dinner.  Consider I only ate watermelon for lunch, that would explain my voracious appetite :)


1 – 15 oz can of organic black or adzuki beans
2 c of fresh corn or frozen
2 c of cherry tomatoes, halved
1 red pepper, chopped
1 orange pepper, chopped (color of the pepper may vary)
1/2 c of a red onion, diced
2 jalapeño, chopped finely
1/3 c of fresh lime juice
1/4 c of olive oil
1/4 c cilantro leaves, chopped
1 tsp of salt
3/4 tsp of ground cumin (if you don’t like cumin as much as I do, use 1/4 or 1/2 tsp)
1/2 tsp of cayenne pepper
1/4 tsp of ground black pepper


Combine in a bowl and refrigerate for at least 2-3 hours to let the flavors mingle.  You can serve this as a side dish, with tortilla chips at a party or just with a big spoon!  YUM!

The aftermath.


{ 6 comments… read them below or add one }

Mama J April 17, 2012 at 12:32 AM

I love it!


robinr April 17, 2012 at 12:38 AM

Oh so do I! I can eat this 24/7!


Carol April 17, 2012 at 1:23 AM

Thank you for posting. This looks amazing! Can’t wait to try it.


robinr April 17, 2012 at 10:18 AM

You are so welcome Carol. I hope you enjoy it as much as I do :)


Gina B April 19, 2012 at 8:11 PM

I am mildly obsessed with the Black bean salsa from our local market SKH, so I will have to try this recipe!


robinr April 20, 2012 at 12:23 AM

Gina, This is way better… look out, you won’t stop eating this either! :) Love you girl!


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