Are you looking for a quick and easy side dish or meal with flavor and nutrition? Look no further than this Black Bean Salad with Lime Vinaigrette! This salad is delicious and loaded with fiber and protein and is made with canned black beans, sweet corn, fresh veggies, and a zesty lime vinaigrette dressing.
Whether you're looking for a healthy lunch or a tasty side dish for your next BBQ or potluck, this salad will impress your family and friends!
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What is Black Bean Salad?
Black bean salad is a dish typically made from black beans, a type of legume, and various other ingredients such as vegetables, herbs, and spices. It is a popular and nutritious salad served as a side dish or a main course.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Canned black beans: Canned black beans are a convenient and affordable source of protein and fiber. They add texture and flavor to the salad.
- Canned sweet corn: Canned sweet corn adds color and sweetness to the salad. It's also a good source of fiber and nutrients.
- Red and orange/yellow/green bell peppers: Bell peppers are rich in vitamin C and add crunch and flavor to the salad.
- Red onion: Red onion adds a sharp and tangy flavor to the salad. It's also a good source of antioxidants.
- Jalapeño: Jalapeño adds a spicy kick to the salad. You can omit spicy food if you're not a fan.
- Avocado: Avocado adds creaminess and healthy fats to the salad. It's also a good source of fiber and potassium.
- Cilantro: Cilantro adds a fresh and herbaceous flavor to the salad. If you're not a fan of cilantro, you can substitute it with parsley or basil.
- Lime juice and zest: Lime juice and zest add acidity and freshness to the salad. They also help to balance out the flavors.
- Olive oil: Extra virgin olive oil is a healthy source of monounsaturated fats and adds richness to the salad.
- Kosher salt: Kosher salt enhances the flavor of the salad.
- Cayenne pepper: Cayenne pepper adds a bit of heat and depth of flavor to the salad.
- Granulated sugar: Granulated sugar adds a touch of sweetness to the lime vinaigrette dressing.
Tools you'll need
How to Make Black Bean Salad
Note: The full instructions are provided in the recipe card below.
Combine all ingredients except for avocados in a large bowl and mix well. Before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with more chopped cilantro if desired. Serve Black Bean Salad at room temperature.
Substitutions
- Black beans: You can substitute black beans with other types of beans, such as kidney beans, chickpeas, or cannellini beans.
- Sweet corn: You can use frozen or fresh corn instead of canned corn. You can also use grilled or roasted corn for a smoky flavor.
- Bell peppers: You can use bell pepper color or substitute them with other peppers, such as poblano peppers or Anaheim peppers.
- Red onion: You can substitute red onion with white or shallots for a milder flavor.
- Avocado: You can substitute avocado with other creamy ingredients, such as feta cheese or Greek yogurt.
- Cilantro: If you don't like cilantro, you can substitute it with parsley, basil, or mint.
- Olive oil: You can use other types of oil, such as canola or grapeseed oil, instead of olive oil.
- Cayenne pepper: You can use other types of chili powder, such as paprika or chipotle powder, or omit it altogether if you don't like spicy food.
- Granulated sugar: You can use honey, agave nectar, or maple syrup instead of granulated sugar for a different sweetness level.
Variations
- Add quinoa: Cooked quinoa adds protein and texture to the salad. You can use it as a substitute for some of the black beans.
- Add mango: Diced mango adds sweetness and tropical flavor to the salad. It pairs well with the lime vinaigrette dressing and cilantro.
- Add grilled chicken: Grilled chicken breast adds lean protein to the salad, making it more filling. You can season the chicken with Mexican spices, such as cumin and chili powder, to complement the flavors of the salad.
- Add tomatoes: Diced tomatoes add freshness and acidity to the salad. They also add more color and texture.
- Add cheese: Crumbled feta cheese or cotija cheese adds saltiness and creaminess to the salad. It pairs well with the lime vinaigrette dressing and avocado.
- Make it spicy: If you like spicy food, add more jalapeño or chili peppers, such as serrano or habanero. Add hot sauce or chili flakes to the lime vinaigrette dressing.
How to Serve
- As a side dish: The salad pairs well with grilled meat, fish, or vegetables. It's perfect for a summer BBQ, picnic, or potluck. You can serve it alongside other salads or side dishes.
- As a main dish: The salad is also filling enough to be a meal. Add some cooked quinoa or grilled chicken for extra protein, making it more substantial.
- As a topping: The salad can also be used as a topping for tacos, burritos, or nachos. It adds freshness and crunch to these dishes and complements the Mexican flavors.
- In a wrap or sandwich: You can use the salad as a filling for a wrap or sandwich. It pairs well with whole wheat tortillas or pita bread.
- On a bed of greens: You can serve the salad on a bed of mixed greens, such as arugula or spinach, for extra nutrition and color. It makes for a beautiful and healthy dish.
- At room temperature: The salad is best served at room temperature to allow the flavors to meld together. You can make it ahead and let it sit at room temperature for a few hours before serving.
How to Store
Transfer the leftovers to an airtight container and refrigerate for 3 days. The salad may become slightly watery as it sits, but you can drain off any excess liquid before serving. It's important to keep the avocado separate and add it before serving to prevent it from turning brown.
Make-Ahead & Freezing
If you're making the salad beforehand, you can prepare and store all the ingredients separately, then assemble the salad right before serving. This will help to keep the ingredients fresh and the flavors vibrant. Avoid freezing the salad, as the texture and flavor may be affected.
Tips for Making The Best Black Bean Salad
- Rinse the beans and corn: Rinse the canned black beans and sweet corn with water to remove excess sodium or preservatives.
- Slice the vegetables thinly: Slice the bell peppers and red onion thinly for a better texture and flavor. You can use a mandoline or a sharp knife to slice them evenly.
- Remove the seeds and membranes from the jalapeño: If you don't like spicy food, remove the seeds and membranes from the jalapeño before chopping it. This will reduce the heat level.
- Use ripe avocados: Use ripe but firm avocados for the salad. If the avocados are too ripe, they will turn mushy and brown.
- Let the salad sit at room temperature: Let the salad sit at room temperature for 15-30 minutes before serving to allow the flavors to meld together.
- Adjust the seasoning: Taste the salad and adjust the seasoning if needed. Add salt, lime juice, or cayenne pepper to balance the flavors.
- Serve with tortilla chips: Serve the salad on the side for extra crunch and flavor.
FAQ
Can I use fresh black beans instead of canned ones?
You can use fresh black beans, but you must soak and cook them first. It will take longer to prepare the salad this way.
My salad seems dry. What can I do?
If your salad seems dry, you can add a bit more lime juice or olive oil to moisten it. Adjust the quantities gradually and taste to ensure you don't overpower the other flavors.
Can I make this salad ahead of time?
Yes, you can make this salad ahead of time. However, for the best texture, add the avocado and a fresh squeeze of lime juice just before serving to prevent browning and to add a burst of flavor.
Can I use fresh corn instead of canned sweet corn?
Fresh corn can be a delicious addition. If it's in season, grill or boil the corn and then slice the kernels off the cob for a fresher taste.
Related Recipes:
- Black Bean Salad with Avocado
- Garden Salad
- Cesar Salad
- Cucumber Salad
- Israeli Salad
- Tomato Salad
- Cesar Salad
Recipe
Easy Black Bean Salad
Ingredients
- 2 15-ounce cans of black beans, rinsed and drained
- 1 15.25 ounces can whole kernel sweet corn, rinsed and drained
- 1 red bell pepper , thinly sliced
- 1 orange , yellow or green bell pepper, thinly sliced
- 1 small red onion , thinly sliced
- 2 Hass avocados , chopped
- 1 firm large Roma tomato , seeded and chopped
- ½ cup fresh cilantro , chopped
For the Dressing:
- 1 teaspoon kosher , adjust as needed
- ¼ teaspoon cayenne pepper
- ½ teaspoon granulated sugar
- ½ cup extra virgin olive oil , best quality
- 6 tablespoons fresh lime juice , adjust to taste
- zest from 1 lime or lemon
Instructions
- Combine all ingredients except for avocados in a large bowl and mix well. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with more chopped cilantro if desired. Serve Black Bean Salad at room temperature.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.