Southwest Black Bean Salad (Printable)

A bright salad bursting with black beans, corn, peppers, cilantro, and tangy lime dressing.

# What Goes In:

→ 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 - 1/2 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 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon chili powder
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

# How to Make It:

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

# Expert Advice:

01 -
  • It comes together in fifteen minutes flat, which is honestly magical when you're hungry and impatient.
  • The lime and cumin do all the heavy lifting, making simple ingredients taste like you actually know what you're doing.
  • It tastes even better the next day when all the flavors have gotten to know each other.
02 -
  • Rinsing your canned beans is not optional if you want the salad to look appetizing and not like bean soup.
  • Make the vinaigrette separately and add it just before serving if you're not eating right away, otherwise everything gets soggy and sad.
03 -
  • If your avocado isn't ripe, this salad is honestly better without it than with a hard, sad avocado, so don't force it.
  • Making this in bulk for the week is possible, but keep the dressing separate and add it only to what you're eating that day.
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