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!
- 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
- Toss all ingredients together and enjoy!
- If preparing ahead, remember to cover and refrigerate.