Black Bean Salad
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.
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
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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).
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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.
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3
Pour the dressing over the salad ingredients and toss gently to combine.
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4
Add the 1/2 cup chopped fresh cilantro and gently mix to incorporate.
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5
Just before serving, add the 2 diced ripe avocados and gently toss to avoid mashing them.
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6
Let the salad sit for 15 minutes before serving to allow flavors to meld, or refrigerate for up to 4 hours.
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7
Taste and adjust seasoning if needed before serving.