Southwestern Corn and Black Bean Salad

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Southwestern Corn and Black Bean Salad

This salad is easy to throw together and bursting with flavor.   Serve alongside fish or chicken, top fajitas and tacos or scoop up with tortilla chips.  For this recipe you will need:

  • 1 Tbsp. Victoria Taylor’s Chipotle Pepper Flakes
  • 4 tsp. fresh cilantro, chopped fine
  • ¼ cup bottled Italian dressing (such as Ken’s Steakhouse)
  • 1 Tbsp. lime juice
  • 16 ounce can of black beans, drained and rinsed
  • 11 ounce can of corn kernels, drained
  • ½ cup diced red bell pepper (appx. ½ large pepper)
  • 1 cup fresh baby spinach, chopped into strips

Combine Chipotle Pepper Flakes, cilantro, and lime juice in a bowl and allow to sit for a few minutes while assembling other ingredients. In a separate bowl, combine beans, corn, bell pepper and spinach. Add dressing to the beans and stir together until thoroughly coated.  Serve with tortilla chips or as a side with chicken or fish.  Best,             Victoria    

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