Southwestern Black Bean Salad

Southwestern Black Bean Salad

Southwestern Black Bean Salad with Chipotle Olive Oil and Jalapeno Balsamic.


  • 1 15-ounce can black beans, rinsed, drained well
  • 1 15-ounce can golden corn, rinsed, drained well
  • 1 cup cooked pasta rings
  • 1 avocado, peeled, pitted, diced
  • 1 cup diced yellow, green, orange bell pepper
  • 1 cup fresh diced tomatoes
  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh cilantro
  • ½ teaspoon of cumin
  • 1 garlic clove crushed
  • Salt to taste
  • ¼ cup Chipotle Olive Oil
  • ¼ cup Jalapeno Balsamic


Cook pasta rings according to package directions until al dente. While pasta cooks, whisk together jalapeno balsamic and garlic in a small bowl. Season with salt, crushed garlic and cumin. Slowly whisk in chipotle olive oil until dressing thickens. Set aside. Drain pasta and rinse briefly under cold water. Drain completely. Place pasta in a large bowl; add beans, tomatoes, corn, red onion, peppers, and cilantro. Toss gently. Pour dressing over pasta mixture and toss again, gently but thoroughly. Cover and refrigerate at least 1 hour and up to 24 hours. Peel and slice avocado and toss with lemon juice; use as garnish. Serve immediately.


Black Bean Salad (photo)

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