Fresh Black Bean Salad
A vibrant and refreshing Southwestern-style salad that is as healthy as it is delicious. Combining protein-packed black beans, crisp bell peppers, sweet corn, and a zesty lime dressing, this versatile dish is a crowd-pleaser perfect for meal prep, backyard barbecues, or simple weeknight dinners. It carries a delightful crunch and deep, earthy flavors from cumin and cilantro, making it a reliable staple that tastes even better after the flavors have melded in the refrigerator.
- Prep Time: 15
- Total Time: 15
- Yield: 8 servings
- Category: Dinner
- Method: Mixing
- Cuisine: Southwestern
- Diet: Vegan, Vegetarian, Gluten-Free
Ingredients
3 cans (15 ounces each) black beans, rinsed and well-drained
2 ears of corn, shucked (or 1 cup canned/defrosted frozen corn)
1 bell pepper (orange, yellow, or red), chopped
1 cup cherry tomatoes, quartered
1 cup red onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1 medium jalapeño, finely chopped
1/2 teaspoon lime zest
2 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil
1/4 cup white vinegar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
Instructions
Place the rinsed and drained black beans in a large mixing bowl.
Add the corn, bell pepper, cherry tomatoes, red onion, cilantro, and jalapeño to the bowl.
In a separate small jar or bowl, whisk together the lime zest, lime juice, olive oil, white vinegar, chili powder, cumin, and salt until well emulsified.
Pour the dressing over the bean mixture.
Toss everything together until the ingredients are thoroughly coated.
Serve immediately or cover and refrigerate for at least 30 minutes to allow the flavors to meld for maximum taste.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Remove the jalapeño seeds for a milder flavor. This salad is excellent served with tortilla chips or as a topping for tacos.
Find it online: https://cookingwithramsay.com/fresh-black-bean-salad/