Chopped Black Bean Salad (Printable)

Fresh black beans, vegetables, and zesty lime dressing come together in this colorful chopped salad.

# Ingredient List:

→ 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 (fresh, canned, or thawed from frozen)
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 (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

# Directions:

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.

# Expert Tips:

01 -
  • No cooking required which means your kitchen stays cool even on sweltering days
  • The lime dressing gets better overnight so its actually a fantastic make ahead option
  • Everything comes from pantry staples or produce that lasts forever in the fridge
02 -
  • The salad tastes infinitely better after sitting for at least thirty minutes so the flavors can really mingle
  • Wait to salt until right before serving since it draws water out of the vegetables and makes everything soggy
03 -
  • Double the dressing and keep it in a jar in the fridge for instant salads all week
  • Chop all your vegetables the same size so every bite feels intentional and polished

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