Marinated Black Bean Salad Recipe for Large Families (12 servings)

This pairs great with chicken, fish, or tortilla chips.


¼ cup lime juice

1/2 Tbsp dried parsley

3/4 tsp ground cumin

1 1/2 Tbsp Fresh garlic, minced

1 Tbsp Ancho chili powder

1 Tbsp Mexican seasoning mix

1.2 cup Fresh cilantro, minced

¼ cup olive oil

1/2 cup honey

¼ cup apple cider vinegar

36 oz. canned Black Beans, drained, rinsed OR 2 1/2 lbs Dry black beans, cooked

13 1/2 oz Frozen corn, thawed

1/2 cup green bell peppers, diced

3/4 cup red bell peppers, diced

3/4 cups salsa
8 tsp. Fresh red onions, diced

2 Tbsp Jalapeños, diced, seeded

1 cup cheddar cheese shredded

Dressing: Combine lime juice, parsley, cumin, garlic, ancho chili powder, cilantro, olive oil, honey, and apple cider vinegar. Stir well. Set aside

Vegetable: Combine black beans, corn, green peppers, red peppers, salsa, onions, and jalapeños in a large bowl. Stir well.

Pour dressing over vegetables. Stir well. Transfer bean salad to a steam table pan (12” x 20” x 2½”). Sprinkle 8 oz (2 cup) cheese over pan.

Makes 12 ¾ cup servings