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Easy and Healthy Black Bean Salad Recipe

Easy and Healthy Black Bean Salad Recipe

A colorful no-cook salad made with black beans, corn, fresh vegetables, avocado, cilantro, and a tangy lime dressing. Serve it chilled or at room temperature as a healthy side dish or light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 2 15-ounce cans Black beans, drained and thoroughly rinsed
  • 1 1/2 cups Corn kernels, fresh, thawed frozen, or canned and drained
  • 1 medium Red bell pepper, diced
  • 1/2 medium Red onion, finely diced
  • 1 cup Cherry tomatoes, halved
  • 1 medium Avocado, diced
  • 1/3-1/2 cup Fresh cilantro, chopped
  • 1 small Jalapeño, seeded and finely chopped, optional
Lime Dressing
  • 1/4 cup Fresh lime juice
  • 2 tablespoons Extra-virgin olive oil
  • 1 clove Garlic, minced or pressed
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Chili powder, optional
  • 1/2 teaspoon Kosher salt, plus more to taste
  • 1/8 teaspoon Freshly ground black pepper
  • 1 pinch Cayenne pepper, optional

Method
 

Step-by-Step
  1. Drain the black beans and rinse them thoroughly under cool running water until the water runs mostly clear. Shake off excess water or pat the beans dry so the finished salad does not become watery.
  2. Add the black beans, corn, diced red bell pepper, red onion, cherry tomatoes, cilantro, and optional jalapeño to a large mixing bowl.
  3. Whisk the lime juice, olive oil, garlic, cumin, optional chili powder, salt, black pepper, and optional cayenne in a small bowl until combined.
  4. Pour the dressing over the bean and vegetable mixture. Toss gently until the ingredients are evenly coated without crushing the tomatoes or beans.
  5. Fold in the diced avocado last, using a large spoon and a light touch to help the pieces keep their shape.
  6. Taste and adjust with more lime juice, salt, or pepper as needed. Let the salad stand for 15–30 minutes before serving so the flavors blend.

Notes

For make-ahead preparation, combine the beans, corn, vegetables, herbs, and dressing first, then add the avocado immediately before serving. Store leftovers covered in the refrigerator and enjoy promptly for the best avocado texture.