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Black Bean Salad 54.png

Black Bean Salad

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πŸ₯— Enjoy a refreshing, protein-packed black bean salad loaded with vibrant, zesty vegetables.
πŸ… This simple dressing and mix of fresh ingredients make for a nutritious and versatile dish perfect for meals or sides.

  • Total Time: 2 hours 15 minutes
  • Yield: 4 to 8 servings

Ingredients

– 3 cans of black beans (15 ounces each) or 4 1/2 cups of cooked black beans, rinsed and well-drained

– 2 ears of corn, shucked, or 1 cup of canned or defrosted frozen corn

– 1 orange, yellow, or red bell pepper, chopped

– 1 cup of quartered cherry tomatoes

– 1 cup of chopped red onion

– 1/2 cup of finely chopped fresh cilantro

– 1 medium jalapeΓ±o, finely chopped

– 1/2 teaspoon of lime zest

– 2 tablespoons of lime juice

– 1/4 cup of extra-virgin olive oil

– 1/4 cup of white wine vinegar

– 1/2 teaspoon of chili powder

– 1/2 teaspoon of ground cumin

– 1/2 teaspoon of salt

– sliced avocado

– crumbled feta

– lime wedges

Instructions

1-First, rinse and drain 3 cans of black beans or use 4 1/2 cups of cooked black beans until tender, then set them aside to cool.

2-Next, prepare your veggies by shucking 2 ears of corn or using 1 cup of canned corn, and chop 1 bell pepper, 1 cup of cherry tomatoes, 1 cup of red onion, 1/2 cup of cilantro, and 1 jalapeΓ±o.

3-In a large bowl, combine all these ingredients along with the black beans.

4-Now, whisk together 2 tablespoons of lime juice, 1/2 teaspoon of lime zest, 1/4 cup of extra-virgin olive oil, 1/4 cup of white wine vinegar, 1/2 teaspoon of chili powder, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of salt in a small bowl to make the dressing.

5-Pour this over the salad and toss everything gently to mix well. Taste and adjust seasoning if needed, then cover and chill for at least 2 hours or overnight to let the flavors blend.

Last Step:

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Notes

🌢️ Adjust jalapeño seeds to control the level of heat in the salad.
πŸ₯‘ Add creamy avocado just before serving to avoid browning.
πŸ‹ Refresh the salad with extra lime juice or vinegar if stored for several days.

  • Author: Brandi Oshea
  • Prep Time: 15 minutes
  • Chilling Time: 2 hours
  • Category: Salad
  • Method: Tossing
  • Cuisine: Mexican
  • Diet: Vegetarian, Gluten-Free, Dairy-Free

Nutrition

  • Serving Size: 1 serving