Description
This Black Bean Salad is a colorful and nutritious dish featuring black beans, corn, bell peppers, and avocado, all tossed in a zesty lime dressing. It’s perfect as a side or a light meal, packed with protein and fiber, and can be customized with additional ingredients for extra flavor. Enjoy it chilled for a refreshing taste!
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Rinse the black beans: Open the can of black beans, pour them into a colander, and rinse under cold water. Let them drain while preparing the other ingredients.
- Prepare the corn: If using fresh corn, boil it in water for 3-5 minutes until tender. For frozen corn, thaw it in warm water or microwave. For canned corn, just drain and rinse.
- Chop the vegetables: Dice the red bell pepper, finely chop the red onion, and halve the cherry tomatoes.
- Dice the avocado: Cut the avocado in half, remove the pit, scoop out the flesh, and dice it into bite-sized pieces.
- Chop the cilantro: Rinse and chop the cilantro finely. Substitute with parsley if desired.
- Combine the ingredients: In a large mixing bowl, add the black beans, corn, bell pepper, onion, avocado, tomatoes, and cilantro.
- Prepare the dressing: In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper. Adjust seasoning to taste.
- Dress the salad: Pour the dressing over the salad mixture and gently toss to combine, being careful not to mash the avocado.
- Chill the salad: Cover the salad and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Taste and adjust: After chilling, taste the salad and adjust lime juice, salt, or pepper as needed.
- Serve: Serve the salad in bowls or on a platter. It pairs well with grilled meats, tacos, or can be enjoyed as a light lunch.
Notes
- Store leftovers in an airtight container in the refrigerator for 2-3 days. The avocado may brown but will still taste good.
- If the salad appears dry after a day, add a splash of lime juice or olive oil before serving.
- Add cooked chicken, shrimp, or quinoa for protein. Spice it up with jalapeños or chili powder, and consider adding crumbled feta or cotija cheese for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes