Food, Quick & Easy Main Dishes, Salads, Vegetarian Main Dishes

Black Bean Tortilla Chip Salad

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)
tortilla chips
shredded cheese for topping (I used Mexican blend)

  1. In a bowl, mix together peppers, onion, corn, garlic and cilantro.
  2. 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.
  3. 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

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4 thoughts on “Black Bean Tortilla Chip Salad”

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