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

Marinated Black Bean Salad

1/4 cup Lime juice 

1 Tbsp Parsley, dried  

1 1/2 tsp Cumin, ground  

3 Tbsp Garlic cloves, minced

1 Tbsp chili powder OR Mexican seasoning mix

21/2 cups Cilantro, fresh, minced

1/2 cup Honey

1/4 cup  Apple cider vinegar 

2 lb 8 oz Black beans, canned, low-sodium, drained, rinsed OR Black beans, dry, cooked

1 lb 12 oz Frozen whole-kernel corn, thawed

1 1/8 cup Green peppers, fresh, diced

1 1/2 cup Red peppers, fresh, diced

1 1/2 cups Salsa

1/4 cup Jalapeños, diced, seeded 

1 1/2 cups  Fresh red onions, diced 

8 oz OR 2 cups cheddar cheese, shredded

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

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

Pour dressing over vegetables. Stir well. Sprinkle 2 cups cheese over each pan.Cool in refrigerator. Makes 25 (1/2 cup) servings.

Marinated Black Bean Salad

1/2 cup Lime juice 

2 Tbsp Parsley, dried  

1 Tbsp Cumin, ground

1/4 cup Garlic cloves, minced

2 Tab. Ancho chili powder OR Mexican seasoning mix

3 oz Cilantro, fresh, minced

1/4 cup Olive oil 

1 cup Honey

1/2 cup Apple cider vinegar

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

5-15 oz. cans lack beans, canned drained, rinsed OR 5 lb dried black beans, cooked

1 1/2 cups Whole-kernel corn, frozen, thawed

2 1/4 cups Green peppers, fresh, diced

3 cups Red peppers, fresh, diced

3 1/4 cups Salsa, jarred or fresh

2/3 cup Red onions, fresh, diced

1/2 cup Jalapeños, diced, seeded

1/2 lb. Low-fat cheddar cheese, shredded

Combine black beans, corn, green peppers, red peppers, salsa, onions, and jalapeños in a large bowl. Stir well. Set aside. Pour dressing over vegetables. Stir well. Sprinkle with cheese over each pan. 

Makes 25 (1/2 cup). 

Source: https://theicn.org/cnrb/recipes-for-schools/