A delicious, light dish that isn’t overly sweet is this blueberry cobbler. All sorts of fruit work well in this recipe. Use vanilla ice cream or whipped cream as a garnish.
| Prep Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 serving |
Ingredients
- 1 (14.5 ounce) can black beans
- 1 (14.5 ounce) can dark red kidney beans
- 1 (15 ounce) can garbanzo beans
- 1 (14.5 ounce) can pinto beans
- 1 (10 ounce) package frozen corn kernels, thawed
- 1 tablespoon vegetable oil
- 1 teaspoon cumin
- 2 tablespoons chili powder
- 1 teaspoon lime juice
- 1 (8 ounce) jar chunky salsa
- 1 pinch dried parsley
Instructions
- Pour beans into a colander, and rinse under running water.
- In a large mixing bowl, toss beans and corn together with oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill.
Reviews
I’ve made this often. I don’t eat meat, so this is my go-to recipe for protein when I want to change up my routine.
It was great!
Instead of jar of salsa, I used chopped fresh tomatoes, cilantro and a little onion. I doubled the cumin and added a tablespoon of chili powder. Plus, salt and pepper to taste. Delicious!
Delicious n easy to make.
Yummy, and super easy. but I feel it needs more dressing. Next time I will add some olive oil and double the lime juice. I might add some diced onion too.
I make this for my lunch, it’s filling and not too many calories, tastes great never gets boring in the lunch box!
It was so delicious I had to make it twice on Easter and it really was a hit.
Quick, easy and simple to make. You can tweak it a bit with more spice, or maybe more lime but this salad recipe is delicious.
Great salad! I made my own salsa for this dish so it had a lot more liquid than the original but i prefer it that way! I also used real chillis instead of powder and think it tasted great!
It was such a hit the first time I made it for company, I made it again three days later for another event!!
I love beans but dont like doing them plain and this salsa recipe added spice to beans for me in the best way possible.
A very easy recipe. I made it to go with chicken tostadas while camping, it was a very tasty addition. I used fresh corn kernels scraped straight from the cob.
Yesterday I made this with canned corn that was drained and added Great Northern Beans. Since I didn’t have chunky salsa I used homemade salsa, cut the Chili powder in half and doubled the lime juice. Also I used extra virgin olive oil instead of vegetable oil. Love the way it turned out. Perfect for kids due to the reduced heat!
Loved this recipe!! Good with chips or on toasted gluten free bread!
Not really a fan of the salsa in the bean salad. The dressing was just lacking and uninteresting to me.
This was absolutely amazing and completely foolproof. I had to feed 25 people for two nights with no electricity, so warm food was out, but I still needed protein options for vegetarians and this was a godsend. It chills perfectly and tastes wonderful! Thank you so much for posting this recipe!
Get lots of praises about this recipe. I used a corn salsa in substitution for corn and salsa. It was fantastic!
I doubled the lime juice and added some Italian dressing. Really yummy!
Loved this! Used flavored olive oil in place of veg oil. Was good cold but heated because I knew dew would like better…..wonderful both ways!
Great recipe! Used extra lime juice.
I wanted something unusual/different for potluck at church. Unfortunately, I was out of garbanzo beans so I substituted white kidney beans, ditto for lime juice so used lemon, and was out of cumin / vegetable oil. So I added diced celery and green onion for crunch and flavor. After adding the last of my salsa (bit less than the 8 ounces called for), it tasted really good! Next time I WILL be sure to have correct ingredients on hand!