Chopped Black Bean Salad (Printable Version)

Protein-packed black beans with crisp vegetables and zesty lime dressing for a fresh, satisfying meal.

# What You Need:

01 - 1 can (15 oz) 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 (fresh, canned, or thawed frozen)

07 - 1 ripe avocado, diced

08 - 1/4 cup fresh cilantro, chopped

09 - 3 tbsp extra-virgin olive oil

10 - 2 tbsp fresh lime juice (about 1 lime)

11 - 1 tsp honey or agave syrup (optional)

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

01 - In a large salad bowl, combine the black beans, cherry tomatoes, bell pepper, cucumber, red onion, corn, and cilantro.

02 - In a small bowl, whisk together olive oil, lime juice, honey or agave (if using), garlic, cumin, salt, and pepper until emulsified.

03 - Pour the dressing over the salad ingredients and toss gently to combine.

04 - Add the diced avocado just before serving and gently fold it in to avoid mashing.

05 - Taste and adjust seasoning as needed. Serve immediately or chilled.

01 -

The lime dressing makes everything taste brighter and more alive than you expect from a bean salad
You can prep everything ahead and it actually gets better as the flavors mingle
It works as a side dish at barbecues or stands alone as a filling lunch

02 -

The salad releases water as it sits, so drain any excess liquid before serving leftovers
Avocado browns quickly, so add it right before serving rather than meal prepping it in advance
This salad tastes best at room temperature, not cold from the refrigerator

03 -

Let the dressed salad sit for 15 minutes before serving, the vegetables soften slightly and absorb more flavor
If serving at a party, keep the avocado separate and let guests add their own