Black Bean Salad

This black bean salad is a colorful and refreshing blend of beans, corn, peppers, herbs and avocado, all tossed in a zesty lime dressing. A quick and easy salad that pairs well with grilled meats, and makes for a perfect light lunch.

Course Salad

Cuisine American

Prep Time 20

Cook Time 1

Total Time 21

Servings

Calories 195kcal

Author Sara Welch

Ingredients

For the salad

2 cans black beans rinsed and drained
1 cup cherry tomatoes halved
1 jalapeno remove seeds and ribs, then mince finely
1 cup corn kernels can be fresh, canned or thawed from frozen
1 avocado chopped
3/4 cup orange bell pepper seeded and finely diced
1/3 cup red onion finely diced
1/3 cup cilantro leaves chopped

For the dressing

1/3 cup olive oil
1/4 cup lime juice
1 tablespoon honey
1 teaspoon chili powder
1 teaspoon cumin
salt and pepper to taste

Instructions

For the salad

Place the beans, tomatoes, jalapeno, corn, avocado, bell pepper, onion and cilantro in a large bowl.

For the dressing

In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin and salt and pepper.
Pour the dressing over the bean mixture and toss gently to coat. Serve immediately.

Video

Notes

Make ahead instructions: Assemble according to instructions, except omit the avocado. Refrigerate for up to 8 hours. Add the avocado right before serving.
This recipe calls for removing the ribs and seeds from the jalapeno, which results in a mild salad with very little heat. If you prefer a spicier salad, leave some of the ribs and seeds in the peppers.

Nutrition