Tex-Mex Black Bean Salad


  • Salad
  • One 15-ounce can black beans, rinsed and drained
  • One 15-ounce can corn, drained
  • 1 cup cooked rice
  • 6 scallions, white and green parts, chopped
  • 2 Roma tomatoes, seeded and diced
  • 1 small orange pepper, small diced
  • 2 tablespoons chopped cilantro
  • Dressing
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • Juice of 1 lime
  • 1 tablespoon chopped chipotle chile in adobo sauce
  • 1 garlic clove minced
  • 1 teaspoon each: cumin and chili powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Combine salad ingredients in a large bowl.
  2. Whisk dressing together in a small bowl and pour over salad.
  3. Toss to combine and refrigerate a few hours or overnight.
  4. Allow salad to come to room temperature and stir before serving.
  5. Serves 4-6 as a side salad.
  6. Variation: Add a finely chopped jalapeno pepper to heat things up! Add grilled shrimp or chicken and serve over salad greens as an entrée. Add a diced mango or omit rice, if desired.

Plan Ahead: Prepare up to 2 days in advance and refrigerate until ready to serve.