From Iowa City, Iowa, Peg Kenkel-Thomsen notes, "This salad goes wonderfully with chicken and Mexican main dishes and is great when you need something quick for a potluck," Make it for small change—a mere 43¢ per serving.
Recommended: 39 Quick Vegetarian Meals for Winter Weeknights
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1-1/2 cups salsa or pico de gallo
- 2 tablespoons minced fresh parsley or cilantro
- Combine all ingredients in a bowl. Chill for 15 minutes. Yield: 8 servings.
Originally published as Black Bean Salad in Quick Cooking March/April 1998, p37
Reviews for Black Bean Salad
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Reviewed Feb. 22, 2017
"Easy and healthy recipe!! I used homemade pico in place of salsa and added some lime juice! Delicious!!!"
Reviewed Jul. 12, 2009
"What a great way to sneak in some protein. Simple, easy, fast, tasty; can't ask for more!"