Chopped Black Bean Salad (Printable)
Protein-packed bean salad with fresh vegetables and zesty lime dressing
# What You'll Need:
→ Beans & Vegetables
01 - 1 (15 oz) can black beans, drained and rinsed
02 - 1 cup cherry tomatoes, quartered
03 - 1 red bell pepper, diced
04 - 1 small cucumber, diced
05 - 1/2 small red onion, finely chopped
06 - 1 cup corn kernels
07 - 1 ripe avocado, diced
08 - 1/4 cup fresh cilantro, chopped
→ Dressing
09 - 3 tbsp extra-virgin olive oil
10 - 2 tbsp fresh lime juice
11 - 1 tsp honey or agave syrup
12 - 1 garlic clove, minced
13 - 1/2 tsp ground cumin
14 - 1/2 tsp sea salt
15 - 1/4 tsp freshly ground black pepper
# Directions:
01 - Combine black beans, cherry tomatoes, bell pepper, cucumber, red onion, corn, and cilantro in a large salad bowl.
02 - Whisk together olive oil, lime juice, honey or agave, garlic, cumin, salt, and pepper in a small bowl until emulsified.
03 - Pour dressing over salad ingredients and toss gently to coat evenly.
04 - Gently fold in diced avocado just before serving to maintain texture.
05 - Taste and adjust seasoning as needed. Serve immediately or refrigerate until ready to serve.
# Expert Hints:
01 -
- Everything comes together in twenty minutes with zero cooking required
- The lime-cumin dressing makes vegetables taste impossibly fresh and vibrant
02 -
- The avocado will brown if dressed too early, so add it last
- This salad actually tastes better after sitting for an hour in the refrigerator
03 -
- Rinse your black beans thoroughly to remove the metallic canned taste
- Let the dressed salad rest for thirty minutes before serving