Description
This vibrant, Southwestern-inspired salad is a protein-packed, plant-based dish featuring hearty black beans, sweet corn, and crisp bell peppers. Tossed in a zesty lime and olive oil vinaigrette, this refreshing side dish is perfect for backyard gatherings or quick, budget-friendly meals. It requires no cooking, making it an incredibly easy and convenient option for busy days. Best of all, the flavors deepen as it sits, making it a perfect make-ahead dish for potlucks.
Ingredients
3 cans (15 oz each) black beans, rinsed and drained
1 cup corn kernels (fresh or canned)
1 bell pepper, finely chopped
1 cup cherry tomatoes, quartered
1 cup red onion, finely chopped
1/2 cup fresh cilantro, chopped
1 medium jalapeño, minced
1/2 teaspoon lime zest
2 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
Instructions
In a large mixing bowl, combine the rinsed black beans, corn, bell peppers, tomatoes, red onion, cilantro, and minced jalapeño.
In a small bowl, whisk together the lime zest, lime juice, olive oil, apple cider vinegar, chili powder, cumin, and salt until well emulsified.
Pour the dressing over the bean mixture and toss gently to coat all vegetables evenly.
Serve immediately or cover and refrigerate for at least one hour to allow the flavors to meld.
Notes
Substitute white wine vinegar with apple cider vinegar to ensure the recipe remains non-alcoholic. Adjust the jalapeño seeds to control the spice level. This salad stores well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Category: Dinner
- Method: No-cook
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg