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Instructions
- Mix together the beans, quinoa, corn, bell pepper, mango, onion, and jalapeño in a medium mixing bowl.
- In a small bowl, whisk together the lemon juice, olive oil, garlic, cumin, chili powder and salt.
- Pour over the bean mixture and toss.
- Add cilantro and taste to adjust seasonings.
- Serve or refrigerate.
- It will keep 3 or 5 days in the refrigerator.
Learn more:Instructions
- Mix together the beans, quinoa, corn, bell pepper, mango, onion, and jalapeño in a medium mixing bowl.
- In a small bowl, whisk together the lemon juice, olive oil, garlic, cumin, chili powder and salt.
- Pour over the bean mixture and toss.
- Add cilantro and taste to adjust seasonings.
- Serve or refrigerate.
- It will keep 3 or 5 days in the refrigerator.
eatwellenjoylife.com/southwestern-black-bean-salad/Instructions
- In a large bowl whisk together the vinegar, lime juice (if using), oil, chili powder and salt.
- Add the rice, corn, black beans, shrimp, tomato, scallions and cilantro, if using. Stir gently to combine.
- Taste and adjust seasoning, adding more vinegar, lime juice, chili powder and/or salt to suit your tastes.
- Serve at once or cover and refrigerate up to 2 days.
simple-nourished-living.com/southwest-shrimp-blac…See more
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- 5/5(153)
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- 5/5(46)
- Total Time: 35 mins
- Category: Appetizer, Salad, Side Dish
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- Recipe Instructions
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See more on cozypeachkitchen.com- Diet-friendly: Vegetarian, vegan-optional, nut-free, soy-free, gluten-free.
- Quick & easy: This black bean and corn salad is ready in 15 minutes and can be made a day in advance.
- Tossed in a Southwest-style vinaigrette that you'll want to drizzle on everything!
- Easy to customize: You can use fresh, frozen or canned ingredients depending on the season.
- 5/5(4)
- Category: Main Course
- Published: Mar 12, 2021
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- Category: Appetizers + Sides, Dinner
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Sep 10, 2020 · Mix together the beans, quinoa, corn, bell pepper, mango, onion, and jalapeño in a medium mixing bowl. In a small bowl, whisk together the lemon juice, olive oil, garlic, cumin, …
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