Black Bean Salad

Name: Black Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cans black beans (15 oz cans), drained and rinsed; 2 cups corn kernels (fresh, frozen and thawed, or canned); 4 roma tomatoes, diced; 1/2 red onion, finely diced; 1 red bell pepper, diced; 2 ripe avocados, diced; 1/2 cup fresh cilantro, chopped; 1 jalapeño pepper (optional, for heat), minced; 1/4 cup fresh lime juice; 2 tbsp extra virgin olive oil; 1 tsp ground cumin; 1/2 tsp chili powder; 1/2 tsp salt; to taste freshly ground black pepper

A vibrant and zesty salad featuring black beans, corn, avocado, and tomatoes tossed in a lime-cilantro dressing. This versatile dish works as a side, dip, or light meal.

15 minEasyServes 6215 cal/serving

MexicanSaladNo-CookVegetarianVeganHigh FiberHalal-friendlyGluten-FreeDairy-FreeNut-FreeLow-SodiumPork-FreeAlcohol-Free

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Ingredients

2 cans black beans (15 oz cans), drained and rinsed
2 cups corn kernels (fresh, frozen and thawed, or canned)
4 roma tomatoes, diced
1/2 red onion, finely diced
1 red bell pepper, diced
2 ripe avocados, diced
1/2 cup fresh cilantro, chopped
1 jalapeño pepper (optional, for heat), minced
1/4 cup fresh lime juice
2 tbsp extra virgin olive oil
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
to taste freshly ground black pepper

Instructions

1

In a large bowl, combine 2 cans black beans (15 oz cans), drained and rinsed, 2 cups corn kernels (fresh, frozen and thawed, or canned), 4 diced roma tomatoes, 1/2 finely diced red onion, 1 diced red bell pepper, and 1 minced jalapeño pepper (optional, for heat).
2

In a small bowl, whisk together 1/4 cup fresh lime juice, 2 tbsp extra virgin olive oil, 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp salt, and to taste freshly ground black pepper to make the dressing.
3

Pour the dressing over the salad ingredients and toss gently to combine.
4

Add the 1/2 cup chopped fresh cilantro and gently mix to incorporate.
5

Just before serving, add the 2 diced ripe avocados and gently toss to avoid mashing them.
6

Let the salad sit for 15 minutes before serving to allow flavors to meld, or refrigerate for up to 4 hours.
7

Taste and adjust seasoning if needed before serving.

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Questions

How long does Black Bean Salad take?

As written, 15 minutes: 15 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 6, 4 hours. That wait sits outside the stated prep and cook times, so plan around it.

What can I use instead of cilantro in Black Bean Salad?

The entry for Black Bean Salad calls for 1/2 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Can I use dried beans instead of canned in Black Bean Salad?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Black Bean Salad uses 2 cans black beans (15 oz cans), drained and rinsed.

How hot is Black Bean Salad?

Moderately. The heat in Black Bean Salad comes from 1 jalapeño pepper (optional, for heat), minced and 1/2 tsp chili powder. For a milder plate, remove the seeds and ribs from the jalapeño, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I freeze Black Bean Salad?

It is not a good candidate. The base of Black Bean Salad is black beans, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

Serve it with

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Tostada con Queso Fresco main
Sopa de Tortilla y Frijol soup

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