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Black Bean Salad Recipe

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4.2 from 3 reviews

A fresh and vibrant Black Bean Salad featuring black beans, corn, colorful vegetables, and a tangy lime dressing. This easy-to-make salad is perfect as a healthy side dish or light meal, packed with fiber, protein, and fresh flavors.

Ingredients

Salad Ingredients

  • 1 (15-oz) can black beans
  • 1 (7-oz) can corn
  • ½ cup finely chopped red onion
  • ½ small red bell pepper, chopped
  • 3 stalks green onion, chopped (optional)
  • ⅔ cup cherry tomatoes, halved
  • 1 jalapeno, seeded and chopped
  • 1 avocado, diced (optional)

Dressing Ingredients

  • 3 Tbsp avocado oil or olive oil
  • 3 Tbsp lime juice (or red wine vinegar, or lemon juice)
  • 1 small clove garlic, minced
  • ½ cup fresh cilantro, finely chopped (optional)
  • ½ tsp sea salt (to taste)
  • ¼ tsp black pepper (to taste)

Instructions

  1. Prepare the dressing: In a small bowl or measuring cup, mix together avocado oil, lime juice, minced garlic, chopped cilantro, sea salt, and black pepper. Set the dressing aside until needed to allow flavors to meld.
  2. Drain and rinse beans and corn: Drain the canned black beans using a colander, then rinse thoroughly under cold water to remove excess sodium and starch. Shake off excess water and transfer beans to a large mixing bowl. Repeat the same process for the canned corn, adding it to the bowl with the beans.
  3. Chop vegetables: Finely chop the red onion, green onion, and jalapeno pepper. Halve the cherry tomatoes. Add all these vegetables to the large mixing bowl containing the beans and corn, along with the chopped red bell pepper.
  4. Toss salad with dressing: Pour the prepared dressing over the bean and vegetable mixture. Toss gently but thoroughly to evenly coat all ingredients with the dressing, enhancing flavor and texture.
  5. Add avocado (optional): If using, gently fold in the diced avocado just before serving to prevent it from mashing and to maintain its fresh texture.
  6. Serve: Transfer the salad to a serving dish or serve directly from the bowl alongside your favorite main dishes. Enjoy the fresh, zesty flavors and healthy ingredients.
  7. Store leftovers: Place any remaining salad in an airtight container and refrigerate. Consume within 5 days for best freshness and taste.

Notes

  • You can substitute lime juice with red wine vinegar or lemon juice based on preference.
  • For added heat, leave the jalapeno seeds in or add more jalapeno.
  • If avoiding avocado, simply omit it or substitute with diced cucumber for freshness.
  • Rinsing canned beans reduces sodium content and improves texture.
  • This salad can be served chilled or at room temperature.
  • Leftovers should be consumed within 5 days when refrigerated.

Find it online: https://marthatasty.com/black-bean-salad-recipe/