Southwestern Bean and Pepper Salsa or Salad

Look at this color! This Southwestern Black Bean and Pepper Salsa is great for Cinco de Mayo, weeknight dinner or any type of celebration. With or without cilantro, with or without avocado – your choice. On top of salad greens, rice or served in tortilla scoops or in a sliced avocado – your choice. Just enjoy! 

Also try these Southwest inspired recipes: Corn Salad or Salsa, Chicken Taquitos, Fresh Tomato Salsa or Pico de Gallo, my Favourite Salsa Recipes.

black bean and corn salsa
bean corn and avocado salad
Southwestern bean salad with corn

Sometimes we eat this colorful sweet pepper and black bean mix as a salsa with tortilla chips.  It’s a perfect appetizer or snack when scooped into these little tortilla chip bows.

southwestern salsa cups

However, we also like to eat this southwestern mix as a salad or side dish. A bowl of this at lunchtime is all you need since the black bean and corn combo makes a complete protein and all those veggies provide loads of nutrients.  A whole meal rich in flavor, color and nutrients.

southwestern bean salsa in cups
Print Recipe
5 from 3 votes

Southwestern Bean and Pepper Salsa or Salad

This tasty and colorful dish works equally well as a salsa, a salad or an appetizer.
Prep : 10 mins
Total Time: 10 mins

Ingredients

Salad

  • 1 cup frozen thawed or canned (drained) corn kernels
  • 1 cup cooked canned black beans, rinsed & drained
  • 1/2 cup red pepper chopped
  • 1/2 cup orange pepper chopped
  • 1/2 cup green pepper chopped
  • 5 – 10 cherry tomatoes quartered
  • 4 green onions chopped
  • 1/3 cup chopped cilantro
  • 1 avocado diced

Dressing

  • 3 Tbsp canola oil
  • 1 tbsp lime juice
  • 1 tsp hot pepper sauce more or less as you prefer
  • 2 cloves garlic minced
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • pinch cayenne pepper

Instructions

  • In a large bowl combine corn, beans, peppers, tomatoes, green onions and cilantro.
  • Mix in dressing.
  • Toss in avocado, stir gently to keep avocado in tact as much as possible.

Dressing

  • Combine oil, lime juice, hot sauce, garlic, cumin, salt, black pepper and cayenne pepper in a well sealed jar.
  • Shake vigorously.
  • Pour over corn, bean and pepper mixture to evenly distribute.
  • Serve with tortilla chips, as a salad or spoon into individual tortilla chip cups as an appetizer.

Notes

This recipe is pretty flexible, don’t have an avocado, missing tomatoes or have the wrong colored peppers – no problem! Use what you’ve got on hand.
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Nutrition Facts (per serving)

Calories: 1184kcal | Carbohydrates: 89g | Protein: 39g | Fat: 84g | Sodium: 2739mg | Fiber: 27g | Sugar: 18g | Iron: 8mg
Course: Salad, salsa
Cuisine: Mexican
Keyword: Bean Salad, no lettuce salad, Salsa, sides

These two photos are of two different batches, the top one has the avocado and yellow peppers, the bottom doesn’t have avocado and uses green pepper instead of yellow.  The avocado makes it a little more creamy – both are mighty tasty!

bean and pepper salsa
bean and corn salad
beans and peppers

Other Southwestern inspired recipes you might consider:

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