Blend black beans with five other delicious vegetables and a zesty dressing to create a healthy salad perfect for any occasion.
For some reason, I’m always amazed at how many different ways there are to make a salad. I suppose there is a virtually endless combination of vegetables—and fruits and legumes—one can combine to make different types of salad. A perfect example of its versatility, this black bean salad isn’t based around traditional lettuce. Instead, the black beans are surrounded by five other vegetables to create a spectrum of different flavors that blend together brilliantly. The fact that the salad requires no heat and no cooking skills beyond chopping vegetables is just another reason why this recipe is worth trying.
This salad is bursting with a variety of colors, textures, and tastes. You have sweet and juicy vegetables, such as cherry tomatoes, paired with the spice of a jalapeño. Meanwhile, you have the crunch of bell peppers and red onions combined with the creaminess of avocados. It’s such an amazing ensemble of vegetables, with each ingredient contributing a different taste or texture, with everything in perfect balance. The zesty dressing is just the metaphorical cherry on top that adds even more life to an already delightful dish.
Is Black Bean Salad Healthy?
With a diverse array of vegetables, this black bean salad has tons of nutritional value. As the main ingredient, nutrient-dense black beans provide both fiber and a bit of plant-based protein. Meanwhile, each of the other vegetables brings various vitamins and minerals to the dish. Other ingredients, such as olive oil and avocados, add healthy fats. Overall, this recipe is relatively low in calories and cholesterol, which should make it a good option for most diets. It’s also vegan and vegetarian-friendly.
Make Your Salad Fresh And Colorful
Use as many fresh vegetables as possible, depending on what’s in season and available. There are also a couple of additions or substitutions that will give this salad even more color. For instance, you can include orange and yellow bell peppers, not just red. Also, you can include a little bit of arugula or use a green onion instead of a red onion. However, I wouldn’t make too many changes to this recipe because it’s amazing as-is.
FAQs & Tips
Leftover black bean salad will stay good for up to 4 days in the fridge if you store it in an airtight container. Just keep in mind that the avocado will start to turn brown.
Yes. I would recommend making this salad at least a couple of hours ahead of time and leaving it covered in the fridge so the ingredients have a chance to meld together. If you put it in an airtight container, you can make this salad up to 2 days in advance. But if you do that, don’t add the avocados until just before you serve the salad to keep them looking their best.
This recipe was put together with black beans as the main ingredient, however, pinto beans and chickpeas can also work well in a salad like this.
Serving Suggestions
There are several ways to enjoy this black bean salad. Of course, you can eat it as a side dish or appetizer. It can also work as a great dip if you make homemade Keto Tortilla Chips or Air-Fryer Tortilla Chips. You might also consider adding the salad to the top of a batch of nachos, including Healthy Nachos or Air-Fryer Nachos. If you prefer to use black bean salad as a side dish, I would suggest pairing it with Healthy Chicken Quesadillas. You could even sneak a spoonful of the salad into the quesadilla itself. This also applies if you are making Healthy Tacos, as the salad can work as part of the filling, or as a side dish.
Black Bean Salad
Ingredients
- 2 15-ounce cans black beans rinsed and drained
- 1 1/4 cups corn kernels fresh or thawed frozen
- 1 red bell pepper diced
- 1 cup cherry tomatoes halved
- 1 small red onion finely diced
- 1 jalapeño pepper seeded and minced
- 1/3 cup fresh cilantro chopped
- 3 tablespoons fresh lime juice
- 4 tablespoons extra-virgin olive oil
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 1 avocado diced
Instructions
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In a large bowl, combine the black beans, corn, bell pepper, cherry tomatoes, red onion, jalapeño, and cilantro.
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In a separate bowl, whisk together the fresh lime juice, extra-virgin olive oil, ground cumin, salt, and black pepper.
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Drizzle the dressing over the salad and gently toss to mix. Adjust the seasonings if necessary.
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Gently fold in the diced avocado.
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Serve immediately or refrigerate to let flavors meld.
Nutrition
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