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Marinated Black Bean Salad


4 Tbsp or 2 oz Lime juice

1 tsp Dried parsley

½ tsp Ground cumin

1 tsp or ¼ oz Fresh garlic cloves

2 tsp or ⅓ oz Ancho chili powder


2 tsp or ⅓ oz Mexican seasoning mix

(See Notes Section)

½ cup or ⅓ oz Fresh cilantro, minced 1 tsp or ¼ oz Olive oil ⅛ cup or 2 oz Honev

¼ cup or 2 oz apple cider vinegar

2 cup or 11 ½ oz Canned low-sodium black beans, drained, rinsed (See Notes Section)


2 cup or 11 ½ oz Dry black beans, cooked (See Notes Section) 



  1. Dressing: Combine lime juice, parsley, cumin, garlic, ancho chili powder, cilantro, olive oil, honey, and apple cider vinegar.
    Stir well
    Set aside for step 3
  2. Vegetables: Combine black beans, corn, green peppers, red peppers, salsa, onions, and jalapenos in a large bowl. Stir well.
  3. Pour about ½ cup dressing over vegetables.
    Stir well.
  4. Transfer about bean salad to medium serving bowl.
  5. Sprinkle ½ cup cheese over salad.
  6. Critical Control Point.
    Cool to 40 °F or lower within 4 hours.
  7. Critical Control Point:
  8. Hold at 40 °F or below until served.
  9. Serve ⅔ cup (portion with two ½ cup
    measuring cups or 6 oz slotted spoodle).