Southwest Black Bean Salad (Print Version)

Vibrant black beans, corn, peppers, and cilantro in tangy lime dressing make a fresh, easy salad.

# Components:

→ 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 - ½ 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 - ½ teaspoon ground cumin
12 - ½ teaspoon chili powder
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper

# Preparation Steps:

01 - In a large bowl, mix black beans, corn, red and yellow bell peppers, red onion, and cilantro. Add the diced avocado if using.
02 - In a small bowl, whisk together fresh lime juice, olive oil, minced garlic, ground cumin, chili powder, salt, and black pepper until emulsified.
03 - Pour the vinaigrette over the salad mixture and toss gently to ensure even coating of all ingredients.
04 - Taste the salad and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to develop.

# Expert Advice:

01 -
  • It actually gets better as it sits, so you can prep it an hour ahead and let the lime dressing do all the work while you relax.
  • No cooking required, which means your kitchen stays cool and you can make it any night of the week without guilt.
  • The texture contrast between creamy avocado, crisp peppers, and tender beans keeps every bite interesting.
02 -
  • If you make this more than two hours ahead, the peppers start releasing water and everything gets mushy, so either make it close to serving time or keep the vinaigrette separate and add it right before eating.
  • The avocado will brown if you cut it too far ahead, so prep it literally right before tossing everything together.
  • Tasting as you go is everything here because everyone's lime juice and salt needs are different, and you want this to taste like your version of perfect.
03 -
  • Make an extra batch of the vinaigrette and keep it in the fridge; it's perfect on grilled vegetables, rice bowls, or even drizzled over simple roasted chicken.
  • If you forget to chill it and need it cold, toss the finished salad in the freezer for about ten minutes instead of waiting an hour.
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