15 minutes
A refreshing and flavorful Tex-Mex inspired bean salad with a mix of beans, fresh vegetables, and a tangy dressing.
cups
cups
Garlic Clove, minced
each
teaspoons
to taste
Black Pepper, freshly ground
to taste
Plum Tomatoes, cored and diced
each
Red Onion, finely diced
cups
Black Beans, rinsed
0 oz
Black-Eyed Peas, rinsed
0 oz
Fresh Corn Kernels
cups
Bell Pepper, seeded and finely diced
each
Jalapeño, seeded and finely diced
each
Cilantro, chopped
cups
Scallion, chopped
each
Tortilla Chips
to serve
1. Prepping the Dressing
In a medium bowl, whisk together the olive oil, vinegar, minced garlic, sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper until well combined.
2. Combining the Salad
To the dressing, add the diced tomatoes, red onion, rinsed black beans, black-eyed peas, corn, diced bell pepper, diced jalapeño, and chopped cilantro. Toss everything until evenly coated with the dressing. Season with additional salt and pepper to your liking.
3. Chilling
Cover the bowl with plastic wrap and place it in the refrigerator to chill for at least 2 hours, allowing the flavors to meld.
4. Final Touches and Serving
Before serving, toss the salad again to refresh the flavors. Adjust seasoning if needed. If desired, sprinkle with extra chopped cilantro and scallions for garnish. Serve the Tex-Mex Bean Salad with tortilla chips as a scoopable appetizer.
Opt for organic beans and fresh, locally sourced vegetables for better flavor and nutrients.
Make it from scratch with fresh lime juice and add spices like cumin or smoked paprika for authenticity.
Rinse canned beans thoroughly or cook dried beans with kombu or a bay leaf for added depth.
Add ingredients with different textures like crunchy bell peppers and toasted pumpkin seeds or tortilla strips.
Aim for a balance of sweet, salty, tangy, and spicy, and adjust with honey or agave and salt.
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