Fresh Black Bean Salad
This Southwestern black bean salad recipe is healthy and delicious! This fresh black bean salad is perfect for potlucks, parties and busy weeks. Recipe yields 4 large or up to 8 side servings.
Ingredients
- 3 cansblack beans (15 ounces each) or 4 ½ cups cooked black beans, rinsed and well-drained
- 2 earscorn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn
- 1orange, yellow or red bell pepper, chopped
- 1 cupquartered cherry tomatoes
- 1 cupchopped red onion (from 1 small onion)
- ½ cupfinely chopped fresh cilantro (about ½ medium bunch)
- 1 mediumjalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
- ½ teaspoonlime zest (from 1 lime, preferably organic)
- 2 tablespoonslime juice (about 1 lime), to taste
- ¼ cupextra-virgin olive oil
- ¼ cupwhite wine vinegar
- ½ teaspoonchili powder
- ½ teaspoonground cumin
- ½ teaspoonsalt, to taste
- optional garnishes: sliced avocado, crumbled feta, lime wedges
Directions
- 1
In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop—I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another ¼ teaspoon salt.
- 2
Cover and chill to enhance the flavors—preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.