Ensalada de Frijoles Negros

5 from 2 votes

This Ensalada de Frijoles Negros (Black Bean Salad) is a delicious blend of zesty flavors that pairs perfect with grilled meats and fish! Soon to become a family favorite!

Prep Time15

Cook Time5

Chilling Time Recommended2

Course: Appetizer, Side Dish

Cuisine: Mexican

Servings:

Calories: 253kcal

Author: Catherine Arena

Ingredients

1 15 oz can black beans drained
1 15 oz can corn drained
½ red pepper rinsed and chopped
½ green pepper rinsed and chopped
½ red onion chopped
2 roma tomatoes rinsed and chopped
2 cloves garlic finely minced
handful fresh cilantro rinsed and chopped

Vinegar Lime Vinaigrette

¾ cup olive oil
½ cider vinegar
1 fresh lime juiced
salt and pepper to taste

Instructions

Rinse the cilantro, peppers and tomatoes under cool water.
Chop the peppers and tomatoes.
Finely chop cilantro.
Peel the garlic and onion.
Finely minced the garlic and chop the onion.
Mix the oil, vinegar, lime juice, salt and pepper in a bowl. Set aside.
Drain the black beans and corn through a strainer.
Add to a mixing bowl.
Top the beans and corn with all the veggies, garlic and cilantro.
Add the vinaigrette to the bowl and stir salad.
Cover and chill the salad for two hours or more.
Note: You can serve this salad immediately but is better when set in the refrigerator to chill.

Notes

Black Bean Salad Variations

Whole grape tomatoes or cut in half
Cubed avocado
Chopped fresh jalapeño
Grilled corn kernels
Cubed cucumber
Zucchini cubes
Sliced artichokes
Chopped grilled chicken
Cooked shrimp

What to Serve with this Black Bean Salad?

Serve with fish, chicken, pork or beef
Grilled meats or salmon
On top of tacos
Serve on a bed of lettuce or other greens
Serve as an appetizer with tortilla chips
On top of Arroz Blanco (Puerto Rican Rice) or Puerto Rican Yellow Rice with Corn
Stuff salad inside of baby tomatoes and serve as an appetizer or side

Nutrition