Black Bean Salad

Why You’ll Love This Recipe

Black Bean Salad is a fresh, vibrant, and nutritious dish that’s perfect as a side or a light meal. Packed with protein, fiber, and plenty of flavor, this salad is a great way to add some color and freshness to your plate. The combination of black beans, crunchy vegetables, and a zesty dressing makes this salad both satisfying and refreshing. Plus, it’s super easy to make and can be prepared in advance!

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

black beans (canned or cooked)
corn kernels (fresh, frozen, or canned)
red bell pepper, diced
red onion, finely chopped
cilantro, chopped
lime juice
olive oil
ground cumin
salt
black pepper
cherry tomatoes, halved (optional)
avocado, diced (optional)

directions

1. Prepare the ingredients:
   Rinse and drain the black beans if using canned. If using frozen corn, thaw it beforehand. Dice the red bell pepper, red onion, and avocado (if using), and chop the cilantro. Halve the cherry tomatoes if using.
2. Mix the salad:
   In a large bowl, combine the black beans, corn, diced red bell pepper, red onion, cilantro, and cherry tomatoes.
3. Make the dressing:
   In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and black pepper until well combined.
4. Toss and serve:
   Pour the dressing over the salad and toss to coat everything evenly. Add the diced avocado last, and gently mix it in to avoid mashing it.
5. Chill (optional):
   For the best flavor, refrigerate the salad for about 30 minutes to allow the flavors to meld together.

Servings and Timing

This recipe serves 4-6 people.
Preparation time: 10-15 minutes
Total time: 15-30 minutes (if refrigerating)

Variations

• Add some heat: Mix in diced jalapeños or a pinch of chili powder for a spicy kick.
• Cheese: Crumbled feta, cotija, or shredded cheddar cheese makes a great addition to this salad.
• Grains: Add cooked quinoa or brown rice for a more filling meal.
• Protein: Add grilled chicken, shrimp, or tofu for a protein-packed salad.
• Sweetness: Add a handful of diced mango or pineapple for a tropical twist.

storage/reheating

Store leftover Black Bean Salad in an airtight container in the refrigerator for up to 3 days. If using avocado, it’s best to add it just before serving to prevent browning. This salad can be enjoyed cold or at room temperature.

FAQs

Can I use dried black beans instead of canned?

Yes, you can cook dried black beans and use them in this recipe. Just make sure to cook and drain them beforehand.

Can I make this salad ahead of time?

Yes, this salad can be made a day ahead of time. Just add the avocado and mix it in right before serving to keep it fresh.

Is this salad vegan?

Yes, this Black Bean Salad is completely vegan and packed with plant-based protein.

Can I use frozen corn?

Absolutely! If you’re using frozen corn, just thaw it first, or you can add it directly to the salad if you like it cold.

Conclusion

Black Bean Salad is a delicious and refreshing dish that’s both healthy and easy to make. With its colorful ingredients and zesty dressing, it’s a perfect side dish for tacos, grilled meats, or a light lunch on its own. Packed with protein and fiber, this salad is both satisfying and versatile, and it’s sure to become a go-to recipe in your rotation!

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