Southwest Black Bean Salad (Printable)

Fresh black beans, sweet corn, and colorful peppers with a tangy lime dressing for a bright, easy dish.

# Ingredient List:

→ 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

# Steps:

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

# Expert Advice:

01 -
  • It comes together in fifteen minutes, which means even on chaotic weeknights you can have something colorful and satisfying on the table.
  • The lime vinaigrette wakes up every single ingredient, creating flavors that actually taste like they belong together.
  • You can make it ahead, serve it cold, stuff it into tacos, or eat it straight from the bowl standing over the sink.
02 -
  • Rinse canned beans no matter what. The starchy liquid they come in will turn your salad into a sad mush if you don't.
  • Don't add the avocado until you're about to serve unless you like brown avocado, which nobody does.
  • This salad is forgiving with seasoning but greedy with lime juice. More lime usually means better salad.
03 -
  • Use a fine dice on everything so the salad feels cohesive on the fork and the dressing coats evenly.
  • If you're making this ahead for a party, keep the vinaigrette separate and dress it right before serving, especially if avocado is involved.
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