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

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.

Questions

How long does Black Bean Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Black Bean Salad?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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