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Black Bean Salad
Annie Graves

Black Bean Salad

Enjoy a refreshing Black Bean Salad that's full of flavor! This easy-to-make dish is perfect as a side, light meal, or a filling for wraps and tacos.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 4
Course: Snack
Cuisine: Mexican
Calories: 200
Ingredients Method

Ingredients
  

  • 2 cans 15 oz each black beans, rinsed and drained
  • 1 red bell pepper diced
  • 1/2 red onion finely chopped
  • 1 cup corn kernels fresh or frozen (thawed)
  • 1/4 cup chopped cilantro
  • 1 avocado diced
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Method
 

  1. In a large bowl, combine black beans, red bell pepper, red onion, corn, cilantro, avocado, and cherry tomatoes.
  2. In a small bowl, whisk together lime juice, extra-virgin olive oil, ground cumin, chili powder, salt, and black pepper.
  3. Pour the dressing over the salad and toss gently to combine. Taste and adjust seasonings as needed.
  4. Cover the salad and let it rest in the refrigerator for at least 30 minutes to let the flavors meld.
  5. Serve chilled or at room temperature.