Chopped Black Bean Salad (Printable)
Protein-rich black beans with fresh vegetables in zesty lime dressing.
# What You 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 from frozen
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, approximately 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:
01 - Combine black beans, cherry tomatoes, red bell pepper, cucumber, red onion, corn, and cilantro in a large salad bowl. Mix thoroughly to distribute ingredients evenly.
02 - In a small bowl, vigorously whisk together olive oil, lime juice, honey or agave syrup if desired, minced garlic, ground cumin, sea salt, and black pepper until the mixture emulsifies into a smooth dressing.
03 - Pour the prepared dressing over the salad ingredients. Use a large spoon or salad tosser to gently fold and coat all vegetables and beans evenly with the dressing.
04 - Gently fold in the diced avocado just before serving to maintain texture and prevent mashing. Taste the salad and adjust salt or lime juice as needed. Serve immediately or refrigerate until chilled.
# Expert Tips:
01 -
- No cooking required, just chopping and tossing
- Gets better as it sits, making it perfect for prep
- The lime dressing wakes up everything it touches
02 -
- The avocado will brown if dressed too far ahead, so add it right before serving.
- This salad actually tastes better after an hour in the fridge.
- Don't skip the step of rinsing those beans thoroughly.
03 -
- Invest in a good avocado saver if you make this regularly
- A microplane makes quick work of garlic mincing
- Double the dressing and use it on greens all week