As the weather gets a little cooler, the hubby and I love to sit on the porch to eat. It’s so relaxing in the shade on our porch on a beautiful September day. This salad is the perfect complement to the slightly cooler fall days.
It makes for a quick, tasty, and healthy lunch. After I had it all mixed together I still wasn’t sure that I was going to like it. However, I thought it was delicious after adding in the lettuce and tortilla chips. It even had a hint of sweet flavor.
I was also surprised (and pleased) that the hubby liked this salad as well. I thought he would be going back to the kitchen to scrounge for leftovers after he saw what I was making. He liked it just the way I served it, but then also added a little bit of salsa and thought it was even better. 🙂 Anytime I can get him to eat, and actually like, salads I’m happy!
Black Bean Tortilla Chip Salad
Adapted from: Pennies on a Platter
Yield: 3 servings
1 1/2 bell peppers, diced (any color)
1 green onion, diced (white & green parts)
1 cup frozen corn, thawed
1 small clove garlic, minced
1 Tablespoon fresh cilantro, chopped
2 Tablespoons olive oil
2 Tablespoons red wine vinegar
1/2 teaspoon lime juice
1 cup black beans, drained
lettuce (I used Romaine)
shredded cheese for topping (I used Mexican blend)
- In a bowl, mix together peppers, onion, corn, garlic and cilantro.
- In another small bowl, mix together olive oil, vinegar and lime juice. Pour over pepper salad and stir to coat. Add black beans in and stir until mixed in.
- In serving bowls, layer lettuce, then tortilla chips (I broke mine into a little bit smaller pieces), then a large serving of black bean salad. Top with shredded cheese, if desired