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Cowboy Bean Salad | Daily Dine

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Cowboy Bean Salad

Cowboy Bean Salad

Recipe video above. Why make a boring ole' Bean Salad when you can make it a COWBOY one?? A fresh, simple, healthy black bean salad with a South West lime dressing, this is endlessly versatile and lasts for days. Serve it as a side, stuff it in tacos, burritos and wraps. Pile onto burritos and tacos, take it to work for lunch! {Quantity: Written recipe scaled down to use 1 can of each beans and corn, pictures and video show double batch}

View original recipe on recipetineats.com

side-dishwestern

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 8

Nutritional Information

Calories:250 kcal

Carbohydrate:30 g

Fat:13 g

Dietary Fiber:7 g

Protein:9 g

Saturated Fat:2 g

Sodium:395 mg

Sugar:6 g

Ingredients

400g/14 oz can black beans (, rinsed & drained (Note 1))

400g/14 oz can corn (, drained (or frozen thawed 1.5 cups))

1 red capsicum/bell pepper (, 1cm/1/3" diced)

1 avocado (, diced)

1 red onion (, diced)

3/4 cup coriander/cilantro (, roughly chopped)

250g/8oz cherry tomatoes (, quartered (or 2 large tomatoes, deseeded and diced, Note 2))

2 tbsp lime juice

4 tbsp olive oil

1/4 tsp chipotle powder ((or American Chili Powder, Note 3))

1/4 tsp cumin powder

2 tsp sugar

1 garlic (, finely ninced)

1/4 tsp black pepper

1/2 tsp salt

Instructions

Step 1
Shake Dressing in a jar.
Step 2
Place Salad ingredients in a big bowl. Drizzle over Dressing, toss.
Step 3
Serve immediately, or keep for up to 4 days! Might need a squeeze of lime to freshen the flavour.
Step 4
Serve as a light meal or side (goes with everything - beef, fish, prawns, pork, chicken). Especially great with all things Mexican – stuff in / pile on tacos, burritos, enchiladas, nachos, fajitas - and Southern Foods (pulled pork, barbcue ribs, fried chicken!)