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Since June is the perfect month for al fresco dining, we thought we’d round up our favorite salad recipes and share them this month! And this Southwestern Blackbean Salad (some people call it ‘cowboy caviar’) is summer perfection. In fact, this salad wasn’t even on my original Super Salad lineup, but we have been hanging out at my in-laws house and my mother-in-law made this one night and I just had to share. Everyone was a bit disgruntled at me while I made everyone pause eating to take pictures it is just that good. You will love it!
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 cup corn (frozen or canned) drained and rinsed
1 cup grape tomatoes, halved
1 large avocado, diced
1/2 small purple onion, diced
1/4 cup chopped fresh cilantro
2 tbsp lime juice
1/2 tsp garlic salt
1 fresh jalepeno, diced (optional)
Drain, rinse, dice and chop all ingredients and combine them. We didn’t use the jalepeno because of kids, but I think it would be yummy! You can serve this as a dip with corn chips, over shredded lettuce, or as just like it is.
Funny note- if you want to seriously compliment someone, ask if you can share their recipe. My mother-in-law was so tickled that I wanted to share this and I heard her telling my sister-in-law “I’m gonna be famous, Jordan is putting me on the Instagram.” 🙂
Hey Jordan – I am going to try this….but I’ll have to share it at work or eat the whole thing myself – darn picky family!! Anyway…..it looks like there are some other beans in there, but there aren’t any on the ingredients list. Am I seeing things? Really looking forward to seeing you in a few short weeks!! Love you!
Oh my goodness, I love you Chrissy! Yes, there are pinto beans as well, sorry! It wasn’t included in the original recipe, but we added ’em in. 🙂 I edited the recipe to include them. Looking forward to seeing you as well!
wow this looks amazing!!
I just made this last night, and made a huge bowl of it a couple of weeks ago for a big group! My recipe originally called for black-eyed peas, but I use either black, pinto or dark red kidney beans or a combo. I also have tried adding cumin, which is delicious. It you like, you can drizzle a little olive oil and balsamic vinegar for a dressing. I have taken this to a zillion pool parties, BBQs etc over the years, and seldom have any left.