Southwest Black Bean Salad (Printer version)

A fresh, zesty blend of black beans, corn, peppers, and cilantro with lime vinaigrette.

# What You'll Need:

→ Salad

01 - 1 can (15 oz) black beans, drained and rinsed
02 - 1 cup sweet corn kernels (fresh, frozen, or canned and drained)
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 small red onion, finely chopped
06 - 1/2 cup fresh cilantro, chopped
07 - 1 medium avocado, diced (optional)

→ Lime Vinaigrette

08 - 3 tablespoons fresh lime juice (about 2 limes)
09 - 2 tablespoons olive oil
10 - 1 clove garlic, minced
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon chili powder
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

# Directions:

01 - In a large bowl, combine black beans, corn, diced red and yellow bell peppers, finely chopped red onion, and chopped cilantro. Add diced avocado if desired.
02 - In a small bowl, whisk together fresh lime juice, olive oil, minced garlic, ground cumin, chili powder, salt, and black pepper until well emulsified.
03 - Pour the vinaigrette over the salad mixture and toss gently to ensure all ingredients are evenly coated.
04 - Taste the salad and adjust seasoning if necessary. Serve immediately or chill for 30 minutes to enhance flavor melding.

# Expert Advice:

01 -
  • It comes together in 15 minutes with ingredients you probably already have tucked away.
  • The lime vinaigrette wakes up your whole mouth with a brightness that makes everything taste better.
  • It actually gets tastier after sitting in the fridge, so it's perfect for meal prep or bringing somewhere.
02 -
  • If you add avocado too early, it bruises and browns; slice it in right before serving or toss it in just at the moment you plate.
  • This salad tastes better after 30 minutes in the fridge when the flavors have time to meld and soften together.
03 -
  • Toast your cumin in a dry pan for 30 seconds before adding it to the vinaigrette to deepen its flavor and add a subtle smokiness.
  • Save a squeeze of lime to sprinkle over the salad right before serving—it refreshes the flavors and prevents browning if you've added avocado.
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