Southwest Black Bean Salad (Printable Version)

Zesty Southwest salad with black beans, sweet corn, peppers, and fresh lime dressing. Fresh and quick to prepare.

# 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 bowl, mix black beans, corn, diced red and yellow bell peppers, chopped red onion, and cilantro. Add diced avocado if desired.
02 - Whisk together fresh lime juice, olive oil, minced garlic, ground cumin, chili powder, salt, and black pepper in a small bowl until thoroughly combined.
03 - Pour the lime vinaigrette over the salad mixture and toss gently to coat all ingredients evenly.
04 - Adjust seasoning according to taste. Serve immediately or chill for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It comes together in 15 minutes with zero cooking, making it perfect for last-minute gatherings or when the kitchen feels too hot to handle.
  • The lime vinaigrette wakes up every ingredient, transforming simple pantry staples into something that tastes intentional and restaurant-quality.
  • It's genuinely good for you, but tastes like you're treating yourself, which is honestly the dream.
02 -
  • The salad tastes exponentially better if you let it sit for 30 minutes before serving, which gives the dressing time to soak into the beans and marry all the flavors together.
  • If you prep this ahead, dress it right before serving or the onions will turn the whole thing purple and the corn will get soggy and sad.
03 -
  • Cut your peppers and onions the day before and store them separately so you can assemble in seconds when you're ready, transforming this into a true emergency dinner solution.
  • If you're worried about the salad getting watery, drain your canned corn and beans extra thoroughly, and don't dress it until right before serving.
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