Southwest Black Bean Salad (Printable)

A colorful blend of black beans, corn, bell peppers, and cilantro with tangy lime dressing, perfect for a light meal.

# What You Need:

→ Salad

01 - 1 can (15 oz) black beans, drained and rinsed
02 - 1 cup sweet corn kernels (fresh, frozen, or canned and drained)
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 small red onion, finely chopped
06 - 1/2 cup fresh cilantro, chopped
07 - 1 medium avocado, diced (optional)

→ Lime Vinaigrette

08 - 3 tbsp fresh lime juice (about 2 limes)
09 - 2 tbsp olive oil
10 - 1 clove garlic, minced
11 - 1/2 tsp ground cumin
12 - 1/2 tsp chili powder
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper

# Directions:

01 - In a large bowl, combine black beans, corn, bell peppers, red onion, and cilantro. Add diced avocado if desired.
02 - Whisk together lime juice, olive oil, garlic, cumin, chili powder, salt, and black pepper in a small bowl until well blended.
03 - Pour the vinaigrette over the salad mixture and toss gently to ensure all ingredients are evenly coated.
04 - Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to develop flavors.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes with zero cooking, making it perfect for when you need something impressive without the heat and stress.
  • The lime vinaigrette transforms simple pantry staples into something that tastes like you spent real effort on it.
  • It works as a side dish, a taco filling, or eaten straight from the bowl when no one's looking.
02 -
  • Don't skip rinsing the canned beans—that starchy liquid will make the whole salad taste bland and heavy instead of fresh.
  • The avocado trick is real: add it at the very end, or it'll oxidize and turn an unappetizing brown within an hour.
  • Lime juice is your seasoning workhorse here, so taste as you go and don't be shy about adding more if it tastes flat.
03 -
  • If you're making this ahead, keep the avocado separate and add it just before serving to prevent browning and keep the texture right.
  • Double the vinaigrette recipe and keep it in the fridge—it works on any salad for the next few days and saves you from making dressing from scratch.
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