Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

This is my version of the tex-mex black bean with corn salad. It is a great refreshing summer salad, high in healthy fats. Note: Cook time is for refrigeration.

Ingredients Nutrition

Directions

  1. Mix the ingredients for the salad in a bowl.
  2. Mix the ingredients for the dressing in a separate bowl.
  3. Pour the dressing on the salad and mix well.
  4. Add salt and pepper to your liking.
  5. Refrigerate the salad at least 4 hours, overnight is best.
Most Helpful

5 5

Another great dish from ~Paula~. I totally agree with a previous reviers that the feta cheese and avocado makes this salad over the top. You did it again, Paula. Also thank YOU for your lovely review of my Zuchinni & Cheese Patties.

5 5

I'll have to agree with No Gluten, an excellent salad. We used this with some chips for a snack this afternoon. I made it early this morning and let it sit for about 6 hours. The feta cheese seemed to thicken the dressing where it adhered to the veggies very well. Loved it. I might use some cilantro along with the parsley next time or increase the lime juice. Thanks so much for sharing. Made for PAC Spring 09

5 5

This is an excellent salad. The avocado and feta cheese sets this salad apart from other black bean and corn salads. I highly recommend it!