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
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review