Easy Black Bean Salad

Short Description

This easy black bean salad is fresh, zesty, and packed with color. With a blend of black beans, corn, avocado, tomatoes, and herbs, it’s perfect as a quick lunch, vibrant side dish, or a hearty dip for tortilla chips.

Why You’ll Love This Recipe

• Wholesome, nutrient-rich ingredients
• Comes together in just minutes—no cooking required
• Doubles as a salad or a dip
• Vegan, gluten-free, and naturally dairy-free
• Customizable with whatever veggies you have on hand

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Aromatics & Seasonings:
• 1/2 small red onion, finely diced
• 1 medium jalapeno pepper, seeded and finely diced
• 2 garlic cloves, finely minced
• 3 tablespoons lime juice
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt

Other Ingredients:
• 1 1/2 cups cooked black beans, drained and rinsed (about 13.4 oz or 385 g)
• 1 cup sweet yellow corn (fresh, canned, or thawed frozen)
• 1 medium Haas avocado, diced
• 1/2 cup cherry tomatoes, quartered (about 12 tomatoes)
• 1/2 cup loosely packed minced cilantro

Directions

1. Macerate The Aromatics
   In a large bowl, combine diced red onion, jalapeno, garlic, lime juice, olive oil, cumin, and salt. Stir well and let sit for 10 minutes to deepen the flavors.
2. Prep Remaining Ingredients
   While the aromatics rest, rinse the black beans, prepare the corn, and dice the avocado, tomatoes, and cilantro.
3. Assemble The Salad
   Add the black beans, corn, avocado, cherry tomatoes, and cilantro to the bowl with the macerated aromatics. Toss well to combine.
4. Serve And Enjoy
   Taste and adjust salt as needed. Serve immediately as a salad or alongside tortilla chips as a dip.

Servings And Timing

• Servings: 2 (as a main) or 3–4 (as a side)
• Preparation Time: 15 minutes
• Total Time: 15 minutes

Variations

• Add diced cucumber or bell pepper for extra crunch
• Stir in cooked quinoa or brown rice to bulk it up
• Add a splash of hot sauce or chipotle for a smoky kick
• Crumble in feta or cotija cheese if not keeping it vegan
• Swap cilantro for parsley if preferred

Storage/Reheating

• Store in an airtight container in the fridge for up to 2 days
• Best enjoyed fresh, as avocado may brown and texture may soften
• Not recommended for freezing
• No reheating needed—serve chilled or at room temperature

FAQs

Can I Use Canned Corn?

Yes, canned corn is convenient. Drain it well before adding to the salad.

Is This Recipe Spicy?

It has mild heat from the jalapeno. Remove the seeds or skip it for a milder version.

How Do I Keep Avocado From Browning?

Add the avocado just before serving and toss with lime juice to slow oxidation.

Can I Make This Ahead Of Time?

Yes, prep all ingredients except avocado and assemble right before serving.

Can I Substitute Lemon For Lime?

Yes, lemon juice will also work but lime adds a more traditional, zesty flavor.

Is It Okay To Use Dried Cilantro?

Fresh cilantro is highly recommended for this recipe’s brightness and freshness.

What Can I Use Instead Of Cilantro?

Try fresh parsley or green onions if you’re not a fan of cilantro.

How Can I Add Protein?

The black beans already provide protein, but you can also add tofu or grilled tempeh.

Can I Add A Dressing?

The lime and olive oil mixture acts as the dressing, but you can add a splash of balsamic or chili-lime vinaigrette.

What Type Of Beans Work Best?

Black beans are ideal for texture and flavor, but pinto or kidney beans can also be used.

Conclusion

This easy black bean salad is a fast, flavorful, and flexible dish perfect for any occasion. Whether served as a light main dish, a bright side, or a party-ready dip, its fresh ingredients and bold seasoning make it a go-to favorite for any season. Whip it up in minutes and dig in with a spoon—or some chips.

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