Black Bean Salad
This vibrant and zesty Black Bean Salad packed with corn, avocado, tomatoes, red pepper, cilantro, and a squeeze of lime is guaranteed to disappear fast at any gathering! Scoop it up as a salad or pile it onto tortilla chips for the ultimate party dip!
Ingredients
- 15 oz can black beans rinsed and drained
- 1 cup corn 1 large ear of sweet corn or 1 cup defrosted frozen corn
- 1 cup halved cherry or grape tomatoes
- 1 cup chopped red bell pepper
- ½ cup chopped red onion
- ½ cup chopped cilantro
- Juice of 1 ½ limes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- 1 large avocado pitted, peeled, and chopped
Instructions
- Add the black beans, corn, tomatoes, red bell pepper, red onion, and cilantro to a large mixing bowl.
- Drizzle in the lime juice and olive oil, then sprinkle in the chili powder, cumin, and salt.
- Toss everything together until evenly combined.
- Gently fold in the diced avocado just before serving. Taste and adjust salt if needed. Serve immediately.
Notes
- For best results, stir in the avocado right before serving to prevent browning.
- To make ahead, prepare the full salad without the avocado and refrigerate for up to 24 hours. Add avocado fresh when ready to serve.
- Want some heat? Add one finely diced jalapeño with the other vegetables.
- Leftovers keep in an airtight container in the fridge for up to 2 days.
Nutrition Facts
- Serving Size: 6g
- Calories: 117 kcal
- Carbohydrates: 12g
- Protein: 2g
- Fat: 7g
- Saturated Fat: 1g
- Sodium: 397mg
- Potassium: 356mg
- Fiber: 3g
- Sugar: 3g
- Vitamin A: 1240 IU
- Vitamin C: 41.3mg
- Calcium: 11mg
- Iron: 0.5mg