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Black Bean Tortilla Chip Salad

A colorful black bean and corn salsa topped over a bed of lettuce and tortilla chips, with a zingy dressing. Makes for a great lunch, or a refreshingly light dinner that can be thrown together in minutes.
Prep Time10 mins
Total Time10 mins
Servings: 6 -7 servings


  • 1 red bell pepper , diced
  • 1 green bell pepper , diced
  • 1 yellow bell pepper , diced
  • 1/2 cup diced red onion
  • 1 can (15.25 oz.) whole kernel corn, drained
  • 1 clove garlic , minced or pressed
  • 1 teaspoon cilantro , chopped
  • 1/4 cup olive oil
  • 4-5 Tablespoons red wine vinegar
  • 1 teaspoon lime juice
  • 1 can (15 oz.) black beans, drained and rinsed
  • Lettuce leaves
  • Tortilla chips


  • Mix the bell peppers, onion, corn, garlic and cilantro in a large salad bowl. In a separate small bowl, combine the olive oil, vinegar and lime juice. Pour over the salad and toss. Add the black beans and stir to mix. Serve immediately over lettuce and tortilla chips.
  • Source: Barely adapted from Bush Beans