This very refreshing salad also works well as an addition to traditional tacos and quesadillas.

Recipe Summary

prep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
7
Yield:
6 to 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the black beans, garbanzo beans, corn, onion, jalapenos, red bell pepper, cilantro, tomato, olive oil, lime juice, honey, pepper and salt. Mix well and allow to sit 1 hour before serving.

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Nutrition Facts

312 calories; protein 7.8g 16% DV; carbohydrates 35.1g 11% DV; fat 17g 26% DV; cholesterolmg; sodium 309mg 12% DV. Full Nutrition

Reviews (108)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/26/2003
We love this!! After making many times I have a few adjustments-- we add more beans (usually some kidney) use only 1 1/2 jalapenos and use 1/2 the olive oil. Paired with some low-fat tortilla chips this salad is always a hit. Read More
(43)

Most helpful critical review

Rating: 3 stars
08/31/2005
A little too sweet for us. We prefer the flavors in Black Bean and Corn Salad II. Read More
(29)
140 Ratings
  • 5 star values: 79
  • 4 star values: 43
  • 3 star values: 14
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
09/26/2003
We love this!! After making many times I have a few adjustments-- we add more beans (usually some kidney) use only 1 1/2 jalapenos and use 1/2 the olive oil. Paired with some low-fat tortilla chips this salad is always a hit. Read More
(43)
Rating: 5 stars
05/05/2005
Mmm mmm good! I had to make substitutions since I made this at the spur of the moment and had to use what was handy! I subbed a can of pintos for garbanzo beans a can of diced tomatoes with chiles instead of fresh and basil for the cilantro. Less oil and more lime juice just as a personal preference. I have a girlfriend who makes something similar only with Italian dressing and this beats hers...no contest. Read More
(40)
Rating: 5 stars
06/12/2005
I made this for a Cinco de Mayo party to serve as one of the salads and haven't stopped making it since. I had a neighbor invite us to a last minute pool party and asked if I could bring a munchie. With a half a bowl of leftover Mexican Salad and some tortilla chips this was a huge hit at the party!! I cannot strongly urge enough however to make this ahead of time as the longer it sits the better it tastes. I also have been making this with the new Enova Oil and Agave Nector ( for diabetics) I have used canned corn instead and it is still an awesome flavored side dish or dip. You can't mess this recipe up just alter it to your tastes. This is now a summertime staple at our home!(nah- probably all year round) Keep up the great recipes Pam! Read More
(30)
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Rating: 3 stars
08/30/2005
A little too sweet for us. We prefer the flavors in Black Bean and Corn Salad II. Read More
(29)
Rating: 4 stars
12/31/2004
really yummy! I made this as a side for a chicken breast cooked in lime and butter and then served with warm tortillas. Read More
(25)
Rating: 4 stars
10/09/2003
This is a nice variation on salsa and chips. Mix it vigorously to slightly mash the beans and make the dip stick together better. I'm looking forward to serving this during the summer. Read More
(14)
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Rating: 5 stars
01/27/2004
Delicious and beautiful to look at! I used more Romas (five) and much more cilantro (my fav!). I also reduced the amount of olive oil in the dressing but increased the amount of lime juice. Thanks for sharing! Read More
(13)
Rating: 5 stars
09/03/2004
Great recipe! Followed the recipe exactly and couldn't be happier. Cannot wait to make this again. Really like the hint of heat that the jalapenos provided. Quick and easy. I also used canned corn instead of frozen. Read More
(12)
Rating: 5 stars
11/22/2005
This salad is sooooo good. Its hard to believe it is sooooo healthy too. Read More
(12)