Description
This Refreshing No-Cook Black Bean Salad is a quick and healthy dish loaded with fresh veggies, hearty black beans, and a zesty lime dressing. Perfect for warm weather or busy days, it’s a vibrant, protein-packed salad that requires zero cooking and is naturally vegan and gluten-free. Enjoy it as a side, main, or wrapped in a tortilla for a fast, flavorful meal.
Ingredients
- 1 can black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 cup corn (fresh, canned, or thawed frozen)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, finely chopped (optional)
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon cumin
- Salt, to taste
- Black pepper, to taste
Instructions
- Rinse and drain the black beans thoroughly.
- In a large mixing bowl, combine black beans, cherry tomatoes, bell pepper, corn, red onion, cilantro, and jalapeño (if using).
- In a small bowl, whisk together lime juice, olive oil, minced garlic, cumin, salt, and pepper.
- Pour dressing over the salad and toss well to coat.
- Let sit for at least 10 minutes or refrigerate for a few hours to enhance flavor.
- Stir again and taste for seasoning before serving.
Notes
- Add diced avocado just before serving for a creamy texture.
- Mix in diced mango or pineapple for a touch of sweetness.
- Substitute chickpeas or kidney beans if desired.
- Serve as a taco filling, with chips, or over grilled protein.
- Best enjoyed fresh; store without avocado to prevent browning.
