Servings: 4 cups
Black Bean Salad Recipe
This flavorful crispy black bean salad is loaded with vibrant colors and fresh flavors for a delicious side dish!
Ingredients
- 1 (15-oz) can black beans
- 1 (7-oz) can corn
- ½ cup finely red onion chopped
- ½ small red bell pepper chopped
- 3 stalks green onion chopped, optional
- ⅔ cup cherry tomatoes halved
- 1 jalapeno seeded and chopped
- 1 avocado diced, optional
For the Dressing:
- 3 Tbsp avocado oil or olive oil
- 3 Tbsp lime juice red wine vinegar, or lemon juice
- 1 small clove garlic
- ½ cup fresh cilantro finely chopped, optional
- ½ tsp sea salt to taste
- ¼ tsp black pepper to taste
Instructions
- Mix together the ingredients for the black bean salad dressing in a small bowl or a measuring cup. Set aside until ready to use.
- Drain the can of black beans into a colander and rinse the beans under cold water. Shake the colander to remove any excess water, and transfer black beans to a large large bowl. Repeat this step for the canned corn.
- Chop the red onion, green onion, and jalapeno, and halve the cherry tomatoes. Transfer to the mixing bowl with the beans and corn.
- Pour the salad dressing into the mixing bowl and toss well to coat all of the ingredients.
- If adding, gently fold in the diced avocado just before serving.
- Serve black bean salad with your main dish, and enjoy!
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1Serving (of 8), Calories: 149kcal, Carbohydrates: 15g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 447mg, Fiber: 6g, Sugar: 3g