Description
No-Cook Black Bean Salad is a quick, easy, and nutritious dish combining black beans with fresh vegetables and a zesty lime dressing. Perfect for busy days, picnics, or as a healthy side.
Ingredients
- 2 (15-ounce) cans black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1 small red onion, finely chopped
1 cup corn kernels (fresh, canned, or thawed frozen)
1/4 cup fresh cilantro, chopped
Juice of 2 limes
3 tablespoons olive oil
1 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
Instructions
In a large bowl, combine black beans, cherry tomatoes, red bell pepper, red onion, corn, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Adjust seasoning to taste.
- Chill in the refrigerator for at least 15 minutes to allow flavors to meld.
- Serve cold or at room temperature.
Notes
- Add diced avocado for creaminess.
- Include diced jalapeño for heat.
- Use red or white kidney beans instead of black beans.
- Sprinkle with crumbled feta or cotija cheese for extra flavor.
- Toss in cooked quinoa or rice for a more filling salad.
- Prep Time: 10-15 minutes
- Category: Salad / Side
- Method: No-cook assembly
- Cuisine: American / Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
