I’ve said it before and I’ll say it again – you know you’ve got something special when a salad can also be a dip. This black bean salsa salad is EVERYTHING.
I threw this mess of deliciousness together before heading to dinner at a friend’s house recently and it was such a hit that I retraced my steps to remember what the heck all I threw in there…
I think I got it all. And I just had to share it with you before the 4th because your barbecue needs this.
I call it my black bean salsa salad and it’s my new go-to for parties, cookouts, casual dinners with friends. Basically, if I’m bringing something – it’s gonna be this. So if you want me to make it for you, you just gotta invite me over. 😉
I love using beans in the summer because they don’t require cooking. You can just open up a can, drain and rinse them. And they’re ready to go to add some bulk and protein to whatever else you’ve got goin’ on.
What I really love about this black bean salsa salad is how versatile it is. You could bring it to a party to serve as a dip. Make it to go along with tacos at home. And then throw leftovers on top of some spinach and call it a salad for lunch.
I like to make a big batch, use it to entertain, then have the leftovers for another meal or two.
It’s the perfect, light and fresh, yet surprisingly filling dish for summer.
And have I mentioned how BEAUTIFUL it looks? The colors are gorgeous. They jump right out at you and scream “take a bite!”
Black Bean Salsa Salad Recipe
- 2 tomatoes, diced
- ½ red bell pepper, diced
- ½ yellow pepper, diced
- ½ small red onion, diced
- 3 green onions, diced
- 1 can black beans, drained and rinsed
- 1 jalapeno, seeds removed and diced
- 1 avocado, diced
- ¼ cup pineapple or mango, diced
- 1 lime, zested and juiced
- sea salt
- black pepper
- Combine all ingredients in a large bowl and stir to combine.
- Serve as a side with grilled meat, fajitas, tacos. On top of greens for a fresh salad or along with chips like a dip.
1/2 red bell pepper, diced
1/2 yellow pepper, diced
1/2 small red onion, diced
3 green onions, diced
1 can black beans, drained and rinsed
1 jalapeno, seeds removed and diced
1 avocado, diced
1/4 cup pineapple or mango, diced
1 lime, zested and juiced
black pepperCombine all ingredients in a large bowl and stir to combine. Serve as a side with grilled meat, fajitas, tacos. On top of greens for a fresh salad or along with chips like a dip.
What are your favorite dishes to bring to parties, cookouts, get togethers? Share em with us in the comments, will you?
Megan Adams Brown, CHC, helps families find healthy routines that work, with no more “what’s for dinner?” stress, and a lot better food. Her family meal plans help moms take charge of their kitchen and their own health, leading to more vegetables and less junk all around. Megan also shares kid-approved, allergy-friendly recipes on her blog. To learn more click here.