Fiesta Black Bean Salad
April 25, 2013
"I made this up as something to go with my chicken mole recipe, since I wasn't really in the mood for something like Spanish rice or refried beans. I think it makes a great side dish for Mexican food! This also would make a great salsa or dip."
- Serving Size: 1 (326.6 g)
- Calories 399.6
- Total Fat - 21.6 g
- Saturated Fat - 4.9 g
- Cholesterol - 686.9 mg
- Sodium - 1729.1 mg
- Total Carbohydrate - 26.3 g
- Dietary Fiber - 1.4 g
- Sugars - 15.7 g
- Protein - 29.5 g
- Calcium - 327.1 mg
- Iron - 14 mg
- Vitamin C - 13.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Combine ingredients, mixing well.
Cover and refrigerate for several hours before serving.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When picking a jalapeno, the darker the color, the hotter the pepper.
- For a milder flavor, remove the seeds and veins from the jalapeno before adding it to the salad.
Southwestern Fiesta Black Bean Salad Add 1/2 cup canned corn, 1/2 cup diced red peppers, 1/2 cup diced tomatoes, 1/4 cup diced red onion, 1/4 cup chopped cilantro, and 1/4 cup diced jalapenos to the ingredients. Mix together the olive oil, lime juice, garlic, sugar, and salt and pepper to make the dressing. Toss the salad with the dressing and serve chilled.
Mexican Street Corn Salad Add 1/2 cup canned corn, 1/2 cup diced red peppers, 1/2 cup diced tomatoes, 1/4 cup diced red onion, 1/4 cup chopped cilantro, 1/4 cup diced jalapenos, and 1/4 cup crumbled Cotija cheese to the ingredients. Mix together the mayonnaise, lime juice, garlic, sugar, chili powder, and salt and pepper to make the dressing. Toss the salad with the dressing and serve chilled.
RECOMMENDED DISH TITLE: Mexican Street Corn:
RECOMMENDED DISH DESCRIPTION: Mexican Street Corn is the perfect accompaniment to this Fiesta Black Bean Salad. It has a delicious combination of sweet and spicy flavors, and the creamy mayonnaise and Cotija cheese make it a delicious side dish. The combination of the two dishes will make for a flavorful and unique Mexican-inspired meal!
RECOMMENDED DISH TITLE: Roasted Tomatillo Salsa:
RECOMMENDED DISH DESCRIPTION: Roasted Tomatillo Salsa is the perfect complement to this Fiesta Black Bean Salad. The salsa has a smoky, spicy flavor that is sure to add a unique and delicious touch to the meal. The combination of the two dishes will make for a flavorful and unique Mexican-inspired meal!
Q: What kind of hot pepper can I use?
A: You can use jalapenos or any other hot pepper that you prefer, such as habanero or serrano peppers. Just make sure to slice them into rings before adding to the salad.
Q: Is it possible to make this salad ahead of time?
A: Yes, you can make this salad ahead of time. Just store the ingredients separately in the refrigerator and combine them right before serving. The dressing can be made up to a day in advance and stored in an airtight container.
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Fun Fact 1: The avocado is native to Central and South America, and was popularized in the United States by the California-based Aztec Food Company in the 1930s, who sold it as "alligator pear".
Fun Fact 2: Black beans are a staple in Latin American cuisine and were a favorite food of the Aztecs. The Aztec emperor Montezuma is said to have consumed up to 50 cups of black beans a day!