Southwestern Black Bean Salad with Citrus Dressing

adapted from

bean-salad (1)

Last Friday Edmonton Fire Rescue was in the House and cooking up a storm. The menu, total deliciousness!! We enjoyed BBQ pork loin and chicken along with roasted potatoes and carrots, a spinach berry salad and a southwestern black bean salad with citrus dressing. Given how popular the black bean salad was, we wanted to share this easy, tasty, and versatile recipe with you. We’ve actually made this recipe a couple of times now for the House because it’s a little bit different, a whole lot fresh and it goes with just about anything. You can add a tad bit more or a titch less of any of the ingredients to cater more to your individual tastes. A couple of jalapenos or a bit of cayenne in the dressing will give this salad a great kick if you want a bit more heat. The other fantastic thing about this recipe is that it can easily be made to whatever size you like. We multiplied the recipe times 6 for a huge and beautiful House sized salad!!

For the Salad

15 oz can black beans

15 oz can chick peas

8 oz cherry tomatoes

1 cup corn (fresh or frozen)

1 large orange or red bell pepper

⅓ cup red onion

¾ cup approx 1 bunch cilantro loosely packed stems removed

1 avocado

For the dressing

Juice from 1 large orange

juice from 1 ½ limes

¼ tsp cumin

½ tsp honey/agave

⅛ tsp salt

Make the dressing in a small bowl, whisk together all the ingredients til the agave is well incorporated. This should yield approximately ½ cup of dressing. Set aside. In a separate bowl mix together the  beans and peas (rinsed and drained) with the peppers, tomatoes, onion, corn and roughly chopped cilantro. Add the dressing, mix well and chill for at least an 1 hour, the longer the better. Just prior to serving add a chopped avocado and stir well.


Did we mention we made Firetruck Blizzards for dessert??  They are kind of a showstopper!!!