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Southwest Black-Bean Salad

This Southwest Black-Bean Salad is vibrant, fresh, and packed with southwestern flavor! Perfect as a side, light lunch, or snack with a zesty lime dressing.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Southwestern
Keyword: Easy, Gluten-Free, Healthy, Quick, Salad, Vegetarian
Servings: 4 servings

Ingredients

  • 1 can black beans rinsed and drained
  • 1 cup corn kernels fresh or frozen
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 0.5 red onion diced
  • 1 jalapeño seeded and minced
  • 1 avocado diced
  • 0.25 cup fresh cilantro chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon cumin
  • salt and pepper to taste

Instructions

Step 1: Prepare the Vegetables

  • Rinse and drain the black beans thoroughly to remove excess salt or preservatives. Set aside in a large mixing bowl. Dice the red and green bell peppers, red onion, and avocado. Mince the jalapeño, removing seeds if less heat is desired.

Step 2: Cook or Thaw the Corn

  • If using frozen corn, thaw quickly under warm water or microwave briefly. If using fresh corn, boil briefly or roast for smoky flavor. Add corn kernels to the bowl with beans and vegetables.

Step 3: Make the Dressing

  • Whisk together olive oil, lime juice, cumin, salt, and pepper in a small bowl. Adjust seasoning as needed to brighten flavors.

Step 4: Combine Everything

  • Pour dressing over the black beans, corn, and diced vegetables. Toss gently to coat all pieces. Add chopped cilantro and toss again. Fold in diced avocado carefully to avoid mashing.

Step 5: Chill and Serve

  • Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature as a side dish, snack, or topping for grilled meats or tacos.

Equipment

  • Large Mixing Bowl
  • Small Bowl
  • Knife

Notes

  • Always rinse canned black beans well to reduce sodium and improve flavor.
  • Use ripe but firm avocados to maintain texture and creaminess.
  • Adjust jalapeño seed amount to control spiciness to your preference.
  • Roasting corn before adding adds a smoky depth to the salad.
  • Store leftovers in an airtight container; add avocado fresh before serving to prevent browning.