Calico Black Bean Salad Recipe

4.5 2 3
Calico Black Bean Salad Recipe
Calico Black Bean Salad Recipe photo by Taste of Home
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Calico Black Bean Salad Recipe

Read Reviews
4.5 2 3
Publisher Photo
This salad reflects the Caribbean culture here in South Florida. The combination of black beans, tomatoes and onions with a vinaigrette is great alongside pork or chicken. It’s perfect for picnics and convenient, too, since you can make it a day ahead.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 4 green onions, thinly sliced
  • 2 plum tomatoes, chopped
  • 1 medium onion, chopped
  • 1 large sweet red pepper, chopped
  • DRESSING:
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil

Directions

In a salad bowl, combine the beans, green onions, tomatoes, onion and red pepper.
In a small bowl, whisk the dressing ingredients. Drizzle over vegetables and toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 6 servings.
Originally published as Calico Black Bean Salad in Country February/March 2006, p49

Nutritional Facts

3/4 cup: 123 calories, 5g fat (1g saturated fat), 0 cholesterol, 336mg sodium, 16g carbohydrate (4g sugars, 4g fiber), 4g protein.

  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 4 green onions, thinly sliced
  • 2 plum tomatoes, chopped
  • 1 medium onion, chopped
  • 1 large sweet red pepper, chopped
  • DRESSING:
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
  1. In a salad bowl, combine the beans, green onions, tomatoes, onion and red pepper.
  2. In a small bowl, whisk the dressing ingredients. Drizzle over vegetables and toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 6 servings.
Originally published as Calico Black Bean Salad in Country February/March 2006, p49

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MY REVIEW
jsoc User ID: 5988083 137466
Reviewed Nov. 5, 2011

"Have made this recipe twice and compliments both times. My husband and I really like it. I would make it anytime at all!"

MY REVIEW
Surfensusie User ID: 6127113 78081
Reviewed Aug. 3, 2011

"Great Black Bean Salad, as there is only two of us, I only used one can of Black Beans......which was just great, very tasty, my husband would like more!"

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