Cooked - Chopped Southwest Black Bean Salad

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ✨

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

keannaarnason91

Chopped Southwest Black Bean Salad

4.0

⅔ cup greek yogurt

3 tbsp olive oil

2 tbsp apple cider vinegar

Juice of 1 lime

1 + ½ tbsp taco seasoning

2 cans black beans, drained u0026 rinsed

15 oz can corn, drained

2 red bell peppers, diced

½ jalapeno pepper, diced (optional)

½ large green or red cabbage head, chopped (about 4 cups)

4 green onions, chopped

⅔ cup fresh chopped cilantro

1 avocado, pitted u0026 diced for topping (on the side, if desired)

Optional additions: cheddar, cotija, or feta cheese on top

Select all/reset

In a large mixing bowl, whisk together the greek yogurt, olive oil, apple cider vinegar, lime juice, and taco seasoning until smooth.
Add the black beans, corn, bell peppers, jalapeno, cabbage, green onion, and cilantro to the mixing bowl. Use tongs or a spatula to mix everything well, coating all components in the dressing.
Enjoy immediately with diced avocado and cheese on top or store in airtight containers in the refrigerator for up to 5 days.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

Created 17 weeks ago

Loading...

Privacy Policy Cookie Policy Terms of Service