Easy Southwestern Black Bean Salad with Cilantro Lime Vinaigrette
Make this fresh, zesty black bean salad for a healthy side dish or light lunch. It is simple to prepare and perfect for meal prep or your next potluck.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 6 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 cup frozen or fresh corn kernels
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1/2 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 3 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the rinsed black beans, corn, diced red bell pepper, red onion, and minced jalapeño, if using.
- In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and pepper to make the vinaigrette.
- Pour the dressing over the bean mixture. Toss gently to coat all ingredients evenly.
- Stir in the chopped fresh cilantro.
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. This makes a great make ahead black bean salad.
Notes
- For a different flavor profile, substitute the lime juice with 2 tablespoons of red wine vinegar.
- You can add 1/2 cup of diced avocado just before serving for extra creaminess.
- This healthy black bean salad recipe keeps well in an airtight container in the refrigerator for up to 4 days.
- If you want a quick black bean salad lunch, serve this over mixed greens or with tortilla chips.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4
- Sodium: 310
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 10
- Protein: 10
- Cholesterol: 0