Name: Southwest Black Bean Salad
Ingredients: 2 15.5-ounce cans black beans (drained and rinsed); 4 ears fresh corn (cooked and cut off the cob, about 2 cups); 1 cup grape or cherry tomatoes; 2 avocados (peeled, pitted, and diced); 1/2 cup fresh cilantro leaves (chopped); 1/2 cup red onion (diced); 1/4 cup red bell pepper (diced); 1/4 cup jalapeños (diced); 1/4 cup olive oil; 3 Tablespoons fresh lime juice; 2 teaspoons Cholula Original Hot Sauce (or your favorite hot sauce); 2 teaspoons honey; 1 teaspoon Kosher salt; 1/2 teaspoon black pepper (fresh cracked); 1/2 teaspoon garlic powder

Make the dressing. In a small bowl, whisk together the olive oil, lime juice, hot sauce, honey, salt, pepper, and garlic powder until everything is well combined and the honey is dissolved.

Make the salad. Add the drained and rinsed black beans, cooked corn kernels, quartered tomatoes, diced avocado, chopped cilantro, diced red onion, diced bell pepper, and pickled jalapeños to a large mixing bowl.

Combine and chill. Pour the dressing over the salad, then gently fold everything together gently with a rubber spatula or large spoon until all ingredients are well coated. Cover and refrigerate for at least 30 minutes to let the flavors meld together.

Serve and enjoy. Give it one final gentle stir before serving as a fresh side dish for grilled meats, scoop it up with tortilla chips as a dip, or use it as a topping for tacos, nachos, and more.

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Southwest Black Bean Salad

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Southwest Black Bean Salad

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Ingredients

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