Kitchen Sink Black Bean Salad

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 134.2
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 171.1 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 5.3 g
  • Protein: 5.1 g

View full nutritional breakdown of Kitchen Sink Black Bean Salad calories by ingredient
Submitted by:

Number of Servings: 12


    2 cans low-sodium black beans, rinsed
    4 scallions, chopped
    3/4 cup corn, fresh or frozen
    2 plum tomatoes, chopped
    1/3 cup, chopped carrot
    1/4 chopped red onion
    1 tablespoon jalapeno pepper, canned or fresh
    1/3 cup chopped bell pepper, any color
    2 tablespoons pimento
    1/4 cup chopped cucumber
    1/2 cup chopped avocado
    1 tablespoon fresh lime juice
    1 tablespoon chopped fresh cilantro

    2 tablespoons fresh lime juice
    2 tablespoons canola oil
    1 tablespoon red wine vinegar
    1/2 teaspoon hot sauce
    1 clove garlic, minced
    3/4 teaspoon cumin
    1/2 teaspoon coriander
    1/4 teaspoon ginger
    1/2 teaspoon kosher salt
    1/4 teaspoon pepper


CHOP the avocado and place in a small bowl. Sprinkle with 1 tablespoon of lime juice

COMBINE all of the remaining salad ingredients in a large bowl, except the avocado.

IN a small bowl combine all the dressing ingredients and whisk well to combine.

POUR the dressing over the salad and stir well to coat.

ADD the avocado and any lime juice remaining and toss gently.

REFRIGERATE until ready to serve.

Serving Size: Makes 12 1/2 cup servings

TAGS:  Vegetarian Meals |

Rate This Recipe