Black Bean Salad Recipe

Mexican · Salad · 15 min total

A vibrant and refreshing black bean salad with corn, bell peppers, and a zesty lime dressing, perfect as a side dish or light lunch.

Ingredients

• 2 cans (15 oz each) black beans, rinsed and drained
• 1 cup frozen corn kernels, thawed
• 1 red bell pepper, diced
• 1/2 cup chopped fresh cilantro
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine black beans, corn, red bell pepper, cilantro, red onion, and jalapeño.
2. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.
3. Pour dressing over bean mixture and toss gently to combine.
4. Taste and adjust seasoning if needed. Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld.

Tips

• For a heartier salad, add diced avocado just before serving.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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