When the weather gets warmer, I love a Southwestern black bean salad with corn, tomatoes, and avocado. It’s simple to prepare and doesn’t require turning on the oven.
Black Bean Salad
I love making this Southwestern Black Bean Salad when the weather warms up. Because it’s fresh, colorful, and always a hit at summer gatherings. The combination of black beans, corn, crunchy vegetables, lime, and cilantro delivers a rich flavor with little effort. Serve it as a side dish to grilled chicken or steak, scoop it up with tortilla chips as an appetizer, or pile it on top of a taco salad for an easy lunch or dinner. Best of all, it’s ready in just 15 minutes, high in fiber, plant-based protein, and packed with fresh summer flavor.
Why This Black Bean Salad Recipe Works
This southwestern black bean salad is a delicious mix of flavors and textures: tender beans, avocado, crunchy onions, juicy tomatoes, sweet corn, and tart lime juice. It’s a great summer side dish served with grilled meat, fish, or chicken.
- Perfect for summer parties: It’s served cold and can be made ahead to feed a crowd.
- Great for meal prep: Salads taste better if you keep them in the refrigerator. Wait to add the avocado until just before serving.
- simple: Cook the corn, chop the vegetables, and mix everything together.
- It is rich in fiber and vegetable protein. Black beans give this salad a hearty, satisfying flavor while adding plenty of nutrients.
- No cooking required: Aside from the optional corn preparation, everything comes together quickly with simple pantry items and fresh ingredients.
materials needed
Here are details on all the ingredients you need to make a healthy black bean salad. See recipe card below for exact measurements.
- black beans Provides protein and fiber. Rinse and drain one can.
- corner: If you make it in the summer, fresh corn is delicious. For 9 ounces you will need 2 medium cobs. You can roast the corn on the cob or remove the kernels and roast them on the stove. You can use frozen corn (thawed first) or add it raw or cooked.
- vegetable: Tomatoes and avocados.
- master For freshness.
- Aromatic: Red onion and chives.
- Black Bean Salad Dressing: Lime juice, olive oil, salt, pepper
- jalapeño Optional, but great if you like spicy food.
How to Make Black Bean and Corn Salad
This black bean salad recipe couldn’t be easier! Chop and mix everything in one bowl. See recipe card below for printable instructions.
- combine Combine all black beans, corn, onion, tomatoes, jalapenos, cilantro, salt, and pepper in a large bowl.
- Vinaigrette: There is no need to place the lime vinaigrette in a separate bowl. Squeeze the lime over the bean mixture and stir in the olive oil.
- marinade Place the salad in the refrigerator for at least 30 minutes to allow the flavors to blend. Then add the avocado just before serving to prevent browning.
customize it
- vegetable: Serve with bell peppers, jicama, or cucumbers.
- fruit: Mix finely chopped mango like black bean mango salsa.
- Not a fan of cilantro? Use chives or parsley.
- Add more seasoning, Things like cumin, chili powder, and garlic powder.
- Make it spicier Add jalapenos along with seeds and serrano pepper or cayenne pepper.
- Add cheeseSuch as cotija or queso fresco.
offer suggestions
In addition to serving it as a side dish, it’s also great as an appetizer with tortilla chips or as a topping for taco salads or tacos.
save
- Refrigerated storage Black bean salad will keep for up to 4 days. The avocado will brown, so if you plan on eating leftovers, you may want to add it to individual portions rather than the entire salad.
- Prepare in advance: If serving at a party, make it the day before.
More Black Bean Recipes You’ll Love
If you’re looking to add more fiber to your diet, check out these: Five Healthy Black Bean Recipes For your next meal!
produce: night soil
Serving Size: 1 /2 cups
- 15 ounce can black beans, Rinse and drain
- 9 oz. boiled corn, Fresh or frozen (thaw if frozen)
- 1 middle tomato, 1 cup chopped or cherry or grape tomatoes
- ⅓ cup red onion, chopped
- 1 green onion, chopped
- 1 ½ – 2 lime, juice
- 1 tablespoon olive oil
- 2 tablespoon fresh chopped cilantro, or more you can taste
- kosher salt , and fresh peppers
- 1 middle Hass Avocado, diced
- 1 jalapeño, Finely chopped, optional
In a large bowl, combine beans, corn, tomatoes, onion, chives, coriander, salt, and pepper.
Squeeze fresh lime juice to taste and mix with olive oil.
Marinate in the refrigerator for 30 minutes.
Add avocado just before serving.
Final step:
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clothing material: 1 /2 cups, calorie: 97 calorie, carbohydrate: 14 g, protein: 3 g, province: 4 g, Saturated Fat: 1 g, Polyunsaturated fat: 1 g, Monounsaturated fat: 3 g, sodium: 139 mg, potassium: 282 mg, fiber: 5 g, sugar: 2 g, Vitamin A: 198 IU, Vitamin C: 10 mg, calcium: 21 mg, steel: 1 mg
