Southwest Black Bean Salad

This salad!!  I started making this back in the late 90’s, even before I found my niche with cooking. It’s so versatile. Over the years I’ve used it as a salad dressing, atop a bed of chopped green leaf or butter lettuce, I’ve put it on warm rice, scooped it with chips, added chicken and pasta….the possibilities are truly endless. 

Southwestern Black Bean Salad

Ingredients

Dressing

• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 2 tablespoons lime juice freshly squeezed
• 1/2 teaspoon salt

Salad

• 30 ounces black beans cans
• 1 1/2 cups corn kernels
• 1 small red bell pepper stemmed, seeded and diced 
• 1 small green bell pepper stemmed, seeded and diced
• 1/2 cup tomatoes chopped
• 1/4 cup cilantro chopped or flat-leaf (Italian) parsley
• 1/4 cup red onion chopped
• 1/2 cup cubed cheese
• 4 stalks of Celery, diced 

Instructions

1. In a large bowl, combine all of the dressing ingredients. 
2. Whisk until combined. Then add the  salad ingredients. 
3. Toss to coat. 
4. Enjoy!