Santa Fe Black Bean Salad

Serving size:


    • 2 c
    • cooked black beans or one 15-oz can (drain if using canned beans)
    • 1 c
    • cooked corn kernels
    • 1⁄2 c
    • green bell pepper, diced
    • 1⁄2 c
    • red bell pepper, diced
    • 1⁄2 c
    • red onion, finely diced
    • 1⁄4 c
    • fresh lime juice
    • 1⁄4 c
    • vegetable oil
    • 2 T
    • fresh cilantro, finely chopped
    • 1 t
    • ground cumin
    • 1⁄2 t
    • salt
    • 1⁄4 t
    • cayenne pepper or to taste, optional
10 minutes
Ready in
10 minutes


A tasty accompaniment for grilled foods, or serve with warm tortillas for a light summer meal.

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Combine oil, lime juice, cilantro, cumin, salt and cayenne pepper in a medium bowl. Whisk to make the dressing. Add beans and prepared vegetables and fold in with a spatula until coated with dressing. Let stand at room temperature for 30 minutes for best flavor, stirring occasionally. Taste and adjust seasonings, adding a little more lime juice to kick up the flavor if desired.