Black Bean Salad

"Light & refreshing . . . perfect for a pot luck!"
photo by cookiedog photo by cookiedog
photo by cookiedog
photo by mliss29 photo by mliss29
Ready In:
2hrs 15mins




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

Questions & Replies

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  1. Becky in Junction C
    Wonderful!! I followed the recipe exactly.
  2. Marzy
    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!
  3. cookiedog
    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.
  4. Hayley_11
    This was so fresh and easy to make...i loved it! I made it quite chunky, and mmm, really good! Flavours work really well together, i congratulate you! :-)
  5. Chef Dudo
    Fresh and light. Good combination. It was too much for the two of us (even after I had halved the recipe) so there was some left for the next day. I would however not recommend keeping the salad for long. It was OK the next day but almost "over the hill". No, eat and enjoy it the same day you make it. Made exactly as stated, no changes needed. Made and reviewed for RSC#11. Thanks for posting.


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