Description
A vibrant, Southwestern-inspired black bean salad loaded with crisp bell peppers, sweet corn, and a zesty lime dressing. This plant-based dish is perfect for a quick, nourishing lunch or a healthy side, offering a delightful mix of textures and fiber-rich ingredients. It is naturally vegetarian, easy to assemble with no cooking required, and actually improves in flavor the longer it marinates, making it an excellent option for meal prep.
Ingredients
3 cans (15 ounces each) black beans, rinsed and drained
2 cups corn kernels (removed from 2 ears or defrosted)
1 bell pepper (red, orange, or yellow), finely diced
1 cup cherry tomatoes, quartered
1 cup red onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1 medium jalapeño, seeded and minced
1/2 teaspoon lime zest
2 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil
1/4 cup white vinegar (substitute for non-alcoholic variety)
1/2 teaspoon chili powder
Salt and black pepper to taste
Instructions
In a small bowl, whisk together the extra-virgin olive oil, white vinegar, lime juice, lime zest, and chili powder to create the dressing.
In a large mixing bowl, combine the rinsed black beans, corn, bell pepper, cherry tomatoes, red onion, cilantro, and jalapeño.
Pour the prepared dressing over the bean mixture.
Toss everything gently until the vegetables and beans are evenly coated.
Season with salt and pepper to taste.
Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld.
Notes
Add diced avocado just before serving to add creaminess without it browning prematurely. Store the salad in an airtight container in the refrigerator for up to 4 days. You can adjust the heat by reducing or increasing the amount of jalapeño seeds used.