Chopped Black Bean Salad (Printer-friendly)

Vibrant mix of black beans, vegetables, and lime dressing for a fresh 20-minute meal.

# What You'll Need:

→ Beans & Vegetables

01 - 1 (15 oz) can 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)
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 Make It:

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.
05 - Taste and adjust seasoning as needed. Serve immediately or chilled.

# Expert Tips:

01 -
  • It gets better as it sits, making it perfect for picnics or meal prep lunches
  • The lime and cumin combo hits that bright, satisfying spot that heavy side dishes miss
  • Everything comes from pantry staples or produce that lasts forever in the fridge
02 -
  • Don't add the avocado until you're ready to eat, or it will brown and the texture becomes mushy
  • The flavor improves after an hour in the fridge, so make this ahead if you can
  • If using frozen corn, thaw it completely and pat it dry so it doesn't water down the salad
03 -
  • Chill your bowl for 10 minutes before tossing everything together for an extra refreshing salad
  • Let the dressed salad sit for 15 minutes before serving if you have time, it makes such a difference

Go Back