Black Bean Mexican Salad Recipe
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This Black Bean Mexican Salad just hits the spot! It’s a fabulous salad to serve as a main dish for a group.
A few years ago my friend, Cindy, invited a couple of ladies over for lunch. I was happy to hear that she was serving salad, cause Lord knows I need to eat more salad, and less, well … less everything else. I was even happier to find that the salad was more than just any ordinary salad. It was a Black Bean Mexican Salad with black beans, tomatoes, some crunchy, zesty thingadoodles, among other good stuff, then kicked up a notch with a spicy chipotle dressing. I was hooked. Smitten even.
Since then I’ve served it for large groups, spread out as a salad bar so everyone can pick and choose. It’s easy to prepare and so satisfying. No cooking, just some chopping and shredding. Prepped ahead of time and refrigerated, you’ll be able to host a ladies luncheon and enjoy the fellowship too without all that fussing in the kitchen.
They’re actually Tortilla Strips, but thingadoodles is so much more fun don’t ya think? Look for them at your local grocer or make a version of your own if you’re up to it. Also, I found an all natural, prepared chipotle salad dressing in the refrigerated produce section at the grocery store, but again, search for recipes online and make your own if you’d rather. The smoky, spicy chipotle dressing really brings it all together.
While grilled chicken would be a great addition, hearty black beans provide such a great source of low fat protein and fiber. Plus you don’t have to cook them, just drain and serve.
So colorful! And tasty too. So what are you waiting for? Let’s have a salad bar party!
Enjoy!
Black Bean Mexican Salad
a Mexican inspired salad with black beans, tomatoes, some crunchy, zesty thingadoodles, among other good stuff, then kicked up a notch with a spicy chipotle dressing.
Ingredients
- Romaine Lettuce (or preferred lettuce), chopped
- Black Beans, drained
- Tomatoes, diced
- Corn Kernels or canned corn, drained
- Cucumber, de-seeded and chopped
- Monterey Jack Cheese (or mild cheddar), shredded
- Red or Yellow Pepper, chopped
- Avocado, diced
- Cilantro, chopped
- Tortillas Strips
- Chipotle Salad Dressing
Instructions
- Toss all ingredients together and enjoy!
- If preparing ahead, remember to cover and refrigerate.
I need this in my life. Like right this second.
This is so perfect for a quick dinner. LOVE the photos!
Those torilla strips look tasty! I’m such a sucker for seasoned tortilla chips on salads!
I love this salad too and seeing this makes me miss Cindy even more. She is the best hostess and always fixes such yummy food but her salads were always my favorite.
It has been SO hot here Amy, this is the PERFECT recipe for a summer dinner!!
Thanks for linking up! I featured your post in my wrap up http://tidymom.net/2011/great-ideas-5/
Have a fabulous weekend!
This is a lot like the “pile it on” we do once in a while… we start ours with a “bed” of multi-grain (gluten-free) crackers… then PILE IT ON! yum! so healthy and delicious! Thanks for sharing, Amy – love your blog header!
Wow-that salad looks delicious!!
LOVE the idea of a salad bar for a luncheon! You’re right, super easy. And this salad looks absolutely delicious and beautiful.
Great salad idea! Love the idea of doing a salad bar when you are serving guests. And I agree, “thingadoodles” is way more fun that “tortilla strips”!
The salad looks delicious! I am making it soon!
I’m on my WAY. Dear BABIES.
That is a beautiful salad. i love black beans.
All the foods we already love in one dish – perfect! I’m blogging this, because my blog is my brain and that’s the only way I stand a chance of actually remembering this recipe long enough to try it!
I am always looking for new salads. This one looks delicious!!