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Black Bean Salad

This vibrant black bean salad combines cooked black beans with fresh vegetables, herbs, and a tangy dressing, resulting in a crunchy, flavorful dish. Its colorful appearance and balanced textures make it a perfect light main or side dish, ready in minutes and full of bold flavors.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 can black beans drained and rinsed
  • 1 cup corn kernels fresh or thawed if frozen
  • 1/2 red onion small finely chopped
  • 1 bell pepper red or yellow deseeded and diced
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • to taste salt and pepper

Equipment

  • Large mixing bowl
  • Chef's knife
  • Cutting Board
  • Can opener
  • Measuring spoons
  • Serving spoon

Method
 

  1. Drain and rinse the black beans thoroughly in a colander, then transfer them to a large mixing bowl.
  2. Add the corn kernels to the bowl with the beans, mixing gently to combine.
  3. Finely chop the red onion and dice the bell pepper, then add them to the bowl, stirring well.
  4. Chop the fresh cilantro and sprinkle it over the mixture, folding gently to incorporate all the flavors.
  5. In a small bowl, whisk together olive oil, lime juice, ground cumin, salt, and pepper until well combined.
  6. Pour the dressing over the salad ingredients in the large bowl, tossing gently until everything is evenly coated and vibrant.
  7. Let the salad sit for a few minutes to allow the flavors to meld and the textures to soften slightly.
  8. Give the salad a final toss, taste and adjust the salt and pepper as needed.
  9. Transfer to a serving dish and enjoy this fresh, crunchy, and flavorful black bean salad.