Black Bean Margarita Salad
Ok so there’s no tequila in this recipe but that doesn’t mean you can’t have it on the side. What this recipe lacks in tequila, it makes up for with its hit of lime and salt! Bean salads are a favorite in my house. I often double the recipe and my boys and husband take leftovers for lunch which are always better the next day. Easy to transport, this also makes a great summer potluck item.
Table of Contents
- Ingredients you will need for this black bean margarita salad
- How to make this black bean margarita salad recipe
- Tips and tricks to make the best bean salad
- FAQ
Ingredients you will need for this black bean margarita salad
This recipe is simple and packed with flavor. Here’s what you’ll need:
- 1 tbsp ground coriander
- 2 tbsp honey
- ½ tsp salt
- 6 tbsp lime juice (about 3 limes)
- ¼ cup canola oil
- 2 cans (540ml) black beans, drained and rinsed
- 1 can corn niblets, drained (340ml)
- 1 diced red pepper
- 1 jalapeno, finely diced
- ½ cup chopped cilantro
- ½ cup sliced green onion
How to make this black bean margarita salad recipe
Follow these simple steps to prepare your delicious black bean margarita salad:
- Whisk together the ground coriander, honey, salt, lime juice, and canola oil in a salad bowl.
- Add all the other ingredients to the bowl and mix well.
- Allow to chill for 20 minutes before serving.
Tips and tricks to make the best bean salad
Creating the perfect bean salad involves a few key tips:
- Use fresh lime juice: Freshly squeezed lime juice gives the salad a bright, zesty flavor.
- Chill before serving: Allowing the salad to chill helps the flavors meld together.
- Adjust spice level: Remove the seeds and white membrane from the jalapeno if you prefer a milder salad.
FAQ
Can I make this salad ahead of time?
Yes, this salad can be made a day in advance and stored in the fridge. The flavors will meld together, making it even more delicious.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.
Can I add other vegetables?
Yes, feel free to add other vegetables like cherry tomatoes, cucumbers, or avocados for extra flavor and texture.
And that’s it for this Black Bean Margarita Salad!
If you make it, please tag me on Pinterest or Instagram so I can see! And if you can’t get enough of fresh and easy salads, check out my other salad recipes here.
And of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you!
SUMMER SALAD MASHUP: Black bean margarita salad
Ingredients
1 tbsp. ground coriander
2 tbsp. honey
1/2 tsp salt
6 tbsp lime juice (about 3 limes)
1/4 cup canola oil
2 cans (540ml) black beans, drained and rinsed
1 can corn niblets, drained (340ml)
1 diced red pepper
1 jalapeno, finely diced
1/2 cup chopped cilantro
1/2 cup sliced green onion
Instructions
1. Whisk together the ground coriander, honey, salt, lime and canola oil in a salad bowl.
2. Pour all the other ingredients into the bowl and mix well.
3. Allow to chill for 20 min and serve.
Notes
TIP: If you don’t want it too spicy, remove the seeds and white membrane from the jalapeno before adding it to the salad.
This recipe looks amazing! I love back beans!
Is this the same corn salad recipes you showed the Good Stuff? I wanted to try that one and I erased the episode by accident! Thank you for all your posts
This is a different recipe. Thanks so much.
This is amazing! I didn’t have ground coriander on hand, so I used some “Everything But The Elote” seasoning mix from Trader Joe’s, along with salt, pepper, and a little cayenne in the dressing. Also subbed olive oil for canola (just didn’t have any on hand). Topped with avocado and crumbled cotija cheese. Simple, delicious, and nutritious! I had it for dinner last night and am looking forward to the leftovers for lunch today!