Southwestern Bean Salad
Sweet and Tangy with a hint of Southwestern spices, this salad will be a hit anytime. You will impress your friend if you bring it to the next BBQ.
Servings: 6 or more
Ingredients
For the salad
- 1 can black beans or 2 cups cooked
- 1 can pinto beans or 2 cups cooked
- 1 can Corn, Peppers and Onions (like Mexicorn) about 2 cups combined
- 3/4 cup tomato based chunky salsa choose your preferred heat level
For the dressing
- 3/4 cup sugar
- 3/4 cup apple cider or red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 3/4 teaspoon ground cumin
- 1/4 teaspoon cayenne powder (depending on the heat of the salsa)
For garnish
- 2 tablespoons olive oil
- 1/2 cup chopped cilantro or parsley
Instructions
Make the dressing
- Combine the dressing ingredients in a small bowl and whisk to combine
Assemble the Salad
- Drain and rinse the beans, put into a large bowl
- Drain the corn and add to the bowl
- Drain the salsa (just get rid of as much excess liquid as possible) and add to the rest.
- Pour the dressing over top and gently stir to combine. Cover and refrigerate for 8 hours or overnight.
- Before serving, drain off as much of the dressing as you can and stir in the olive oil. Garnish with chopped cilantro or parsley.
- Serve with sturdy chips
Notes
The sugar can be reduced to 1/2 cup but remember you want the sweet and sour tang and that most of the dressing will be poured off. My sister always makes this with a chunky tomato salsa from a jar so that's how I do it, too.