Description
This No-Cook Black Bean Salad is a fresh, colorful, and protein-packed dish made with canned beans, crunchy veggies, and a zesty lime dressing. It’s perfect as a side, light lunch, or dip—and comes together in minutes without any cooking required.
Ingredients
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn (frozen and thawed or canned and drained)
- 1 red bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (optional)
- 2 tbsp lime juice (about 1 lime)
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine black beans, corn, bell pepper, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- If using avocado, gently fold it in last.
- Let sit for 10–15 minutes to allow flavors to meld before serving.
Notes
- Add cucumber or green onions for extra crunch.
- Include chopped jalapeño or hot sauce for a spicier version.
- Mix in cooked quinoa or bulgur to make it a grain salad.
- Drizzle with tahini or mix in Greek yogurt for creaminess.
- Best served cold or at room temperature—no reheating needed.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 3g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
