Black Bean Texican Salad

Black Bean Texican Salad

Black beans and corn are both a colorful and nutritious addition to this vegetable salad recipe.

20 min. prep time
8 servings
242 Ratings



1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin


1 cup frozen whole kernel corn, thawed, drained
1 (15-ounce) can black beans, rinsed, drained
1 (4-ounce) can chopped mild green chilies, drained
2 tomatoes, cubed 1/2-inch
2 tablespoons chopped fresh cilantro
4 cups torn iceberg lettuce
1/2 pound (1-inch thick slice) Monterey Jack cheese, cubed 1/2-inch


Stir together all dressing ingredients in bowl.

Add all salad ingredients except lettuce and cheese; stir until well coated. Cover; refrigerate at least 1 hour to blend flavors.

Add lettuce and cheese to bean mixture just before serving; toss lightly.

Nutrition Facts (1 serving)

Calories: 190

Fat: 9g

Cholesterol: 25mg

Sodium: 290mg

Carbohydrates: 18g

Dietary Fiber: 4g

Protein: 11g

Recipe #7579©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

Thought this would be so flavorful but the dressing didn't enhance the other ingredients.
Very tasty, kids love it.

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