Chopped Black Bean Salad (Printable)
Vibrant mix of black beans, fresh vegetables, and zesty lime dressing. Ready in 20 minutes.
# What You'll Need:
→ Beans & Vegetables
01 - 1 can (15 oz) black beans, drained and rinsed
02 - 1 cup cherry tomatoes, quartered
03 - 1 red bell pepper, diced
04 - 1 small cucumber, diced
05 - 1/2 small red onion, finely chopped
06 - 1 cup corn kernels (fresh, canned, or thawed from frozen)
07 - 1 ripe avocado, diced
08 - 1/4 cup fresh cilantro, chopped
→ Dressing
09 - 3 tbsp extra-virgin olive oil
10 - 2 tbsp fresh lime juice (about 1 lime)
11 - 1 tsp honey or agave syrup (optional)
12 - 1 garlic clove, minced
13 - 1/2 tsp ground cumin
14 - 1/2 tsp sea salt
15 - 1/4 tsp freshly ground black pepper
# How-to Steps:
01 - In a large salad bowl, combine the black beans, cherry tomatoes, bell pepper, cucumber, red onion, corn, and cilantro.
02 - In a small bowl, whisk together olive oil, lime juice, honey or agave (if using), garlic, cumin, salt, and pepper until emulsified.
03 - Pour the dressing over the salad ingredients and toss gently to combine.
04 - Add the diced avocado just before serving and gently fold it in to avoid mashing. Taste and adjust seasoning as needed. Serve immediately or chilled.
# Expert Pointers:
01 -
- Everything comes together in twenty minutes with zero cooking required
- The lime cumin dressing makes everything taste impossibly bright and fresh
- It actually gets better after a few hours in the fridge, making it perfect for prep
02 -
- Let the salad sit for at least 15 minutes before serving so the flavors can really get to know each other
- Don't add the avocado until you're ready to eat or it will oxidize and turn an unappealing brown color
03 -
- A glass bowl won't absorb the lime and garlic flavors the way plastic might
- If making ahead, underdress slightly since the beans will absorb more liquid overnight