Description
This refreshing Black Bean Salad with Lime Vinaigrette is a flavorful and nutritious dish perfect for summer gatherings or a quick weeknight meal. Packed with protein and vibrant colors, it’s a vegan and gluten-free option that’s both satisfying and delicious.
Ingredients
Scale
For the Salad:
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 cup fresh or frozen corn, thawed
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
For the Lime Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Instructions
- Prepare the Salad: In a large bowl, combine the black beans, cherry tomatoes, red bell pepper, corn, red onion, and cilantro.
- Make the Lime Vinaigrette: In a small bowl or jar, whisk together the olive oil, lime juice, lime zest, honey, garlic, cumin, salt, and pepper until well blended.
- Toss and Serve: Pour the lime vinaigrette over the salad and toss gently to coat. Add the diced avocado last and toss lightly to combine. Serve immediately or refrigerate for up to 2 days.
Notes
- For extra protein, add diced grilled chicken or shrimp.
- This salad makes a great topping for tacos or a side dish for grilled meats.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
