Betsy’s Black Bean Salad Recipe

Betsy’s Black Bean Salad Recipe 

Summer is the perfect time of year to make use of nature’s bounty, especially while entertaining outdoors.  The garden is a wonderful resource from which one can devise an imaginative, yet tasty menu.  Inspiration can come from many avenues, as in the example of my childhood friend Betsy’s black bean salad recipe, which is easily transferred from a side dish to a tea savory when served in the hollow of an endive leaf.

Check out more of Ellen Easton’s Tea Travels™ articles and recipes.

Learn about the History of English High Tea and more delicious Afternoon Tea Recipes.  Recipe and photo courtesy of Ellen Easton 2020 – All Rights Reserved. Check out Ellen’s Afternoon Tea From The Garden which includes this recipe in the menu.

Black Bean Salad

Betsy's Black Bean Salad Recipe:
Prep Time
15 mins
Total Time
15 mins
Course: Salad
Cuisine: English
Keyword: Betsy's Black Bean Salad Recipe
Servings: 6 to 8 servings
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)*
  • 1 jar salsa (medium or spicy, your preference)
  • 1 (14.5-ounce) can tomatoes, diced with oregano, garlic and/or basil**
  • 1/4 cup balsamic vinegar, good-quality
  • 1 to 2 whole avocados, peeled, seeded, and diced
  1. In a large bowl, combine black beans, corn, salsa, tomatoes, and balsamic vinegar.  Refrigerate until ready to serve (best made 1 to 2 days ahead of time before serving).

  2. Add diced avocado to mixture just before serving.

  3. Place mixture into the hollow of an endive leaf and serve.

Recipe Notes

* If using canned corn kernels, drain before using in the salad.

** Diced fresh tomatoes may be substituted. Add some oregano, garlic, and basil.

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