Aunt Becky's Mexican Black Bean Salad
Ready In: 1 hr 30 mins
Serves: 6-8
Ingredients
- 2 (15 ounce) cans black beans, drained
- 1 (15 ounce) can corn, drained
- 2 roma tomatoes, diced
- 1⁄4 cup diced red bell pepper
- 1⁄4 cup diced red onion
- 1⁄4 cup diced celery
- 1⁄4 cup diced pineapple
- 1 tablespoon chopped cilantro
- 1 jalapeno pepper, seeded & minced
- 4 tablespoons sherry vinegar (Aunt Becky used red wine vinegar)
- 1⁄2 lime, juice of
- 3 tablespoons honey
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 pinch ground cumin
Directions
- Mix all ingredients in a bowl and refrigerate for 1 hour before serving.
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