Delicious and simple, this healthy black bean salad is dressed with a zesty lime and olive oil dressing, and is perfect alone or served with tortilla chips!
Start by rinsing and draining two cans of black beans. Rinsing well helps keep the beans from turning the whole salad black!
In a small bowl, mix together the dressing ingredients: fresh lime juice, minced garlic, olive oil, cumin, chili powder, red wine vinegar, salt, and a pinch of cayenne pepper.
Prep veggies and cilantro and add to a large bowl with black beans and corn. Pour dressing over and stir to combine. Place in the refrigerator for 2-3 hours before serving to chill and let flavors combine! Taste test just before serving and add additional salt or another squeeze of lime as needed to brighten the flavors!
Garnish with chopped fresh avocado as desired and serve as a dip with tortilla chips or as a salad on it's own!
Notes
Black Bean Salad Tips:
Be sure to rinse and drain the beans to avoid extra moisture and to keep everything from turning black!
Frozen corn, canned corn, or lightly grilled fresh corn all work well in this recipe
Any combination of red, yellow, or orange bell peppers work fine
Remove the seeds from your jalapeño pepper if a more mild spiciness is desired - leave more seeds for extra heat!
Quarter your grape tomatoes (these tend to hold up a little better over time) or dice regular tomatoes as desired
Replace the lime with lemon if you like, just add a little extra to reach the same zing.
Storage tips:
Perfect for your make-ahead lunches, this salad lasts well in a covered container in the refrigerator for up to 4 days! Add a little fresh lime or salt as needed to refresh the flavors!