Southwest Black Bean Salad

Southwest Black Bean Salad

Two Chef Mission
A great take on southwestern salad, the use of black beans takes the place of meat which makes it a perfect recipe for vegetarians, vegans and meat eaters alike.
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Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Main Course, Salad, Side Dish
Cuisine American, Mexican
Servings 2 people
Calories 146 kcal

Equipment

  • Cutting Board
  • Chef Knife
  • Mixing bowl

Ingredients
 
 

  • 1/2 can Black Beans
  • 4 oz Corn
  • 1/2 each Bell Pepper diced
  • 1 each Tomato diced
  • 1 bag Salad Greens
  • Avocado optional
  • Tortilla Strips optional
  • Sour Cream optional
  • Cheese optional
  • Salt as needed
  • Pepper as needed

Instructions
 

  • Drain the black beans, chop and/prep the salad greens.
  • Toss the black beans, corn, tomato, and bell pepper together.
  • Toss salad with vinaigrette of your choice. Top with tortilla strips and any optional toppings you may want.
  • Serve over rice and Enjoy!

Nutrition

Calories: 146kcalCarbohydrates: 29gProtein: 8gFat: 1gSaturated Fat: 1gSodium: 16mgPotassium: 444mgFiber: 7gSugar: 3gVitamin A: 802IUVitamin C: 16mgCalcium: 24mgIron: 2mg
Keyword beans, Mexican, Recipes, salad, Simple Recipes, Southwest, summer, Vegan, vegetables, Vegetatarian
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