Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

Light & refreshing . . . perfect for a pot luck!

Ingredients Nutrition


  1. Mix together the beans, corn, red pepper, onion and poblano pepper.
  2. Sprinkle in cilantro.
  3. Set aside.
  4. In small jar mix together the lime juice, olive oil, honey, shallots, cayenne pepper, salt, cumin and shake.
  5. Pour dressing over bean mixture and refrigerate for at least 2 hours prior to serving.
  6. Sprinkle pine nuts on top before serving.


Most Helpful

This just kept getting better & better. I only used 5 T. lime juice, and had no pepper to use. I only had a lone yellow sweet pepper. I added 2 T. honey but no salt. used 2 T. walnut oil (high in omega 3s) and 1 T. flax oil. Otherwise followed the recipe and will definitely make this one again!

Marzy November 08, 2009

The dressing on this makes this black bean salad special. The honey adds a bit of sweetness and I like the crunch from the pine nuts. Made for ZWT 4 by a Jefe de la Cocina.

cookiedog June 24, 2008

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