Easy Black Bean Salad Recipe: A 15-Minute Recipe
An easy, 15-minute recipe for a fresh and healthy black bean salad with corn, bell peppers, and a zesty lime dressing.
Ingredients
For the Salad
- 1 15-ounce can black beans, rinsed and drained
- 1 cup corn canned, frozen, or fresh
- 1 red bell pepper finely diced
- 1/2 red onion finely diced
- 1/2 cup chopped fresh cilantro
- 1 jalapeño seeded and finely diced (optional)
For the Dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lime juice from 1-2 limes
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the Vegetables: If using fresh corn, you can quickly blanch it or use it raw off the cob. If using frozen corn, thaw it completely. For canned corn, just drain and rinse. Make sure all your vegetables are finely diced to ensure a good mix in every bite.
- Combine the Salad Ingredients: In a large bowl, combine the rinsed and drained black beans, corn, diced red bell pepper, diced red onion, chopped cilantro, and diced jalapeño (if using).
- Make the Dressing: In a small bowl, whisk together the olive oil, fresh lime juice, ground cumin, salt, and black pepper.
- Dress the Salad: Pour the dressing over the black bean and vegetable mixture. Toss everything together until all the ingredients are evenly coated.
- Serve: The salad can be served immediately. For the best flavor, allow the salad to rest in the refrigerator for at least 30 minutes before serving. The flavors will have time to meld, creating a more cohesive and delicious black bean salad recipe. Serve chilled or at room temperature.
Notes
The salad tastes even better after an hour in the refrigerator, allowing the flavors to fully develop.