Black Bean Salad

📜 Collection: Patsy Collection | ✍️ Attribution: Unknown | 📂 Category: Salads A vibrant and refreshing black bean salad packed with crisp bell peppers, sweet corn, and a zesty cilantro-lemon dressing. Perfect for potlucks and warm-weather gatherings.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	None	30 mins	6–8 Servings

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🔪 Key Equipment

• Mixing bowl
• Measuring spoons
• Can opener
• Chef’s knife
• Cutting board

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Ingredients

Measurements	Ingredients	Prep / Notes
2 Cans	Black Beans	Drained or rinsed
1	Red Bell Pepper	Chopped
3	Green Onions	Chopped
2	Ripe Plum Tomatoes	Chopped
1 Can	Corn	Drained
As needed	Black Olives	Sliced
As needed	Cheese	Optional, cubed or crumbled
As needed	Pickle Relish	Optional
As needed	Peppers	Optional, diced

Dressing

Measurements	Ingredients	Prep / Notes
6 Tbsp	Extra Virgin Olive Oil	High quality
3 Tbsp	Lemon Juice	Freshly squeezed
5 Tbsp	Cilantro	Chopped
1 Tsp	Black Pepper	Freshly ground
¾ Tsp	Salt	To taste

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Instructions

Step 1: Prep the Vegetables

1. In a large mixing bowl, combine the 2 cans black beans, 1 red bell pepper, 3 green onions, 2 ripe plum tomatoes, 1 can corn, black olives, cheese, pickle relish, and peppers after ensuring all fresh vegetables are thoroughly chopped.

Step 2: Make the Sauce and Combine

2. In a small bowl, whisk together the 6 tbsp extra virgin olive oil, 3 tbsp lemon juice, 5 tbsp cilantro, 1 tsp black pepper, and ¾ tsp salt until fully emulsified.
3. Pour the dressing over the bean mixture and toss well to coat. Let the salad come to room temperature and marinate briefly until flavors meld.

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💡 Make-Ahead & Storage: Store sealed in the refrigerator for up to 3 days; let sit at room temperature for 15 minutes before serving.

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Original Recipe Scan