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Print-friendly copy of a recipe at lancaster.unl.edu/food/ftapr05.htm
Print-friendly version at lancaster.unl.edu/food/southwestern_black_bean_salad.htm

Comments? Alice Henneman, MS, RD, Extension Educator <ahenneman1@unl.edu>

SOUTHWESTERN BLACK BEAN SALAD (Makes 4 main-dish servings)

Beans, of all varieties, are a natural as tasty additions to salads. This salad is substantial enough to serve as a light main dish.

  • 1/2 cup light ranch dressing
  • 1 large tomato, cut into bite-size wedges
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 red bell pepper, chopped or cut into strips
  • 1 shallot, chopped, OR 4 green onions (including stem), sliced
  • 1 package (5-ounces) salad greens
  • 1 cup sharp cheddar cheese, regular or reduced fat, coarsely shredded
  • Black pepper, to taste

  1. In a large bowl, combine all salad ingredients (EXCEPT cheese and black pepper) with ranch dressing.

  2. Divide between large salad plates and top with cheese. Pass black pepper, preferably in a pepper grinder, so people can grind their own.

SOURCE: Recipe and photo by author.

ALICE'S TIPS:

  1. Approximately 8 cups of salad greens may be substituted for the package of salad greens.

  2. To thaw frozen corn quickly, place it in a colander, run cold water over it for about 30 seconds or until thawed, and shake off the excess water.

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