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Black Bean Salad

A vibrant, zesty salad bursting with flavor and texture, perfect for summer gatherings or quick weeknight dinners.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 can black beans rinsed and drained
  • 1 cup corn fresh or canned
  • 1 red bell pepper diced
  • 1/2 red onion finely chopped
  • 1 avocado diced
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon cumin
  • Salt and pepper to taste

Equipment

  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Measuring cups and spoons
  • Whisk or fork

Method
 

  1. Rinse and drain 1 can of black beans to remove excess sodium.
  2. Dice 1 red bell pepper, 1/2 red onion, and 1 avocado into bite-sized pieces.
  3. In a large mixing bowl, combine the black beans, corn, diced bell pepper, onion, avocado, and chopped cilantro.
  4. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper to make the dressing.
  5. Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
  6. Let the salad rest for 10 minutes at room temperature to allow the flavors to meld.
  7. Taste the salad and adjust seasoning with additional salt or a squeeze of lime if needed.
  8. Serve chilled or at room temperature, pairing with tortilla chips or as a side to grilled meats.

Notes

If making ahead, add the avocado just before serving to keep it fresh and green.