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A must try: Black bean stacked salad with Queso cheese & chili lime dressing

My friend, Linda, said this was a hit at a Memorial Day picnic. Can’t wait to try – black beans stacked with tomatoes, onions, corn, and more PLUS a refreshing chili lime dressing: I’m in! Thanks, Jennifer.

Black bean stacked salad with Queso cheese & chili lime dressing

Member of the Recipes Group

Jennifer McKinney, Deerfield, IL


1 15 ½ oz. can black beans, rinsed and drained

4 plum tomatoes, chopped

1 red onion, chopped

4 green onions, chopped

2 cloves garlic, chopped

1 15 ½ oz. can corn, rinsed and drained

1 English cucumber, cut in half lengthwise, seeded and diced

3 jalapeno peppers seeded and chopped (remove seeds and membrane)

2 cups broken tortilla chips

1 ½ c crumbled queso cheese

1 avocado, sliced


CHILI LIME VINAIGRETTE:  Best if made one day ahead of salad

Juice of 4 limes

1 T chili powder

2 t. ground cumin

½ tsp. ground coriander

½ c chopped cilantro

1 T sugar, or to taste

½ c. peanut oil

Fresh ground pepper, to taste



Whisk together lime juice, chili powder, cumin, coriander, cilantro, and sugar in small glass bowl.  Whisk in peanut oil in thin, steady stream.  Add pepper to taste.  Set aside to blend flavors. (This dressing is dark green and chunky – and delicious.)



Layer black beans, tomatoes, red and green onions, garlic, corn, cucumbers, jalapenos, tortilla chips and cheese in large, clear glass bowl.  Just before serving, mix the dressing to blend and add to salad, tossing to coat completely.   Garnish with diced avocado.

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