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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 Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salad, salsa
Cuisine:
Mexican
Keyword:
Bean Salad, no lettuce salad, Salsa, sides
Calories:
1184
kcal
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.
Nutrition
Calories:
1184
kcal
|
Carbohydrates:
89
g
|
Protein:
39
g
|
Fat:
84
g
|
Sodium:
2739
mg
|
Fiber:
27
g
|
Sugar:
18
g
|
Iron:
8
mg