A tangy citrus dressing makes this black bean salad recipe a little different than most. This dish has some popular ingredients added such as corn and tomatoes. The feta cheese adds a Greek flair to it as well.
The dressing is a very simple oil and lemon/lime juice marinade. It has a fresh tangy citrus flavor and is quite light.
Once you add it to the salad I recommend you let it sit overnight in the refrigerator, stirring it a few times before serving. This will give the flavours time to blend nicely.
If you find too much liquid in the bowl at this time just drain the excess out of the bowl.
*I used grape tomatoes for the salad pictured above as my local grocer didn't have any cherry tomatoes at the time. Regular larger ones can be used as well, just make sure you squeeze the seeds out and chop it up small.
*Adding fresh cilantro is typical in a black bean and corn salad, but I prefer to buy the refrigerated paste for convenience sake.
*If you like olives they will go with the feta cheese added to this particular dish. This may lead to a craving for Ouzo, music and Greek dancing...but maybe that's just me...
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