Southwest Black Bean Salad (Printable Version)

Bright, flavorful salad with black beans, sweet corn, peppers, and a tangy lime dressing for a refreshing dish.

# What You'll Need:

→ Salad

01 - 1 can (15 oz) black beans, drained and rinsed
02 - 1 cup sweet corn kernels (fresh, frozen, or canned and drained)
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 small red onion, finely chopped
06 - 1/2 cup fresh cilantro, chopped
07 - 1 medium avocado, diced (optional)

→ Lime Vinaigrette

08 - 3 tbsp fresh lime juice (about 2 limes)
09 - 2 tbsp olive oil
10 - 1 clove garlic, minced
11 - 1/2 tsp ground cumin
12 - 1/2 tsp chili powder
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper

# Directions:

01 - In a large mixing bowl, combine black beans, corn, bell peppers, red onion, and cilantro. Add diced avocado if using.
02 - In a small bowl, whisk together lime juice, olive oil, garlic, cumin, chili powder, salt, and black pepper until well blended.
03 - Pour the vinaigrette over the salad mixture and toss gently to coat all ingredients evenly.
04 - Taste and adjust seasoning as desired. Serve immediately or refrigerate for 30 minutes to enhance flavor melding.

# Expert Hints:

01 -
  • It comes together faster than you can set the table, with zero cooking required.
  • The lime vinaigrette somehow tastes even better the next day, so leftovers are genuinely good news.
  • It works as a side dish, a light lunch, or even a taco filling when you're tired of the same rotation.
02 -
  • If you skip rinsing the canned beans, the salad becomes murky and the flavors get muted—it's a small step that changes everything.
  • The vinaigrette doesn't need much oil, but don't go too light either or the salad tastes thin and one-dimensional.
03 -
  • If the salad tastes flat, it usually just needs more lime juice or a pinch more salt—taste as you go and trust your instincts.
  • Chill the bowl and ingredients on a hot day, and the salad will stay cool and crisp longer without getting watery.
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