There are many versions of a black bean salad, there is a Texas caviar salad, a cowboy salad and I am here to add another version with a Mexican twist. This is by far my husband’s favorite salad dish and it’s a fairly new version that we have added to our family staple of recipes. It’s perfect throughout the summer and fall, or anytime of the year. As my husband says, it has a bit of everything in it, crunch, texture, flavor, spice, and color. When I make this dish, it lasts about 5 minutes if I am lucky, and is definitely a crowd pleaser. So, if you are looking to make something new for yourself, or to take to a potluck, party, or game this is the dish to take. Now lately I have been trying to cook, eat, and live healthy so I eat this salad with some corn and quinoa chips as opposed to traditional tostadas or chips. However, you should just pair this with your favorite chip or eat it straight out of a bowl. Buen Provecho!
Spicy Tricolor Salad
Printable Version
Yield: Serves 6-8 Total Time: 15-20 minutes
Ingredients:
-1 Bunch of Cilantro
-1 Bunch of Green Onions
-2-3 Tomatoes
-1 Can or 1.5 Cups of Black Beans
-1 Can of Corn or 4 Grilled Corns
-2-4 Avocados
-2-4 Limes
-1/2 Red Onion
-5-8 Serrano Chiles
-Himalayan Pink Sea Salt
-Cumin
-Cayenne
Equipment Needed:
-Cutting Board
-Knife
-Measuring Spoon
-Large Glass bowl or Serving Bowl
-Wooden Spoon or Spatula
Prep & Directions:
-Rinse the cilantro and remove the stems and place in bowl
-Rinse the green onions and finely slice the green onions and place in bowl
-Rinse about a handful of serrano chile (5-8), remove the tail/stems, and roll the chile,
and then dice your serranos and place in the bowl
-Rinse the tomatoes, cut off and throw away the ends, then dice your
tomatoes and place in the bowl
-Dice a half of a red onion into finely chopped pieces and place in bowl
-Rinse 1 can or 1.5 cups of black beans under cold water- this will help remove any of
the black bean sauce for a clean crisp salad and when drained place in the bowl
-Pour 1 can of drained corn into the bowl or grill four pieces of corn and remove the
corn from the cob and place the corn into the bowl
-Slice your avocados in half and remove the pit, then dice the avocado into cubes and
place in the bowl
-Juice 2 limes and pour into the bowl
-Add 1 tablespoon of cumin into the bowl or dash the spice about 10 times
-Add 1 tablespoon of himalayan pink sea salt or grind about 10 times
-Add 1 teaspoon of cayenne pepper into the bowl
-Then get your wooden spoon or spatula and gently mix the ingredients on the bowl
*****Feel free to add more of the ingredients and season to suit your taste buds*****