If you’re looking for a tasty and healthy salad recipe, you’ll love this black bean and corn salad with chipotle southwest dressing. This recipe is easy to make, and it’s perfect for a quick lunch or a light dinner. The combination of black beans, corn, and fresh veggies creates a colorful and flavorful salad that’s sure to satisfy your taste buds. Plus, the chipotle southwest dressing adds a spicy kick that will leave you wanting more.
Salad Features
- Suitable for vegetarians and vegans, nut-free, soy-free, and gluten-free.
- This black bean and corn salad can be made a day in advance and is ready in 15 minutes.
- This Southwest-style salad will have you drizzling it on everything!
- Depending on the season, you can use fresh, frozen, or canned ingredients.
Tips for Making the Perfect Salad
- Make sure to drain and rinse the black beans before adding them to the salad. This will remove any excess salt and starch and prevent the salad from becoming too mushy.
- Use fresh vegetables for the best flavor and texture. If you don’t have fresh vegetables, you can use frozen vegetables instead.
- Adjust the seasoning to your taste. If you like your salad spicier, you can add more chipotle hot sauce. If you prefer a milder flavor, you can omit the hot sauce altogether.
- Serve the salad chilled. This will help the flavors meld together and make the salad even more delicious.
Yield
1 Serve
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
Here’s a tasty vegetarian recipe that uses Chipotle southwest dressing:
Southwest Black Bean and Corn Salad
Ingredients:
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 red bell pepper, chopped
- 1/2 red onion, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup CROPINO Chipotle Southwest Dressing
- 1 tablespoon lime juice
- Salt and pepper, to taste
Step By Step Process
- In a large bowl, combine the black beans, corn, red bell pepper, red onion, and cilantro.
- In a separate bowl, whisk together the CROPINO chipotle southwest dressing, lime juice, salt, and pepper.
- Pour the dressing over the salad and toss to coat well.
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld together.
- Serve the salad chilled, garnished with extra cilantro if desired.
Conclusion
This black bean and corn salad with CROPINO Chipotle Southwest Dressing is a healthy and delicious recipe that’s perfect for any occasion. Whether you’re looking for a quick lunch or a light dinner, this salad is sure to satisfy your taste buds.
