Chopped Black Bean Salad (Print Version)

Vibrant salad with black beans, fresh vegetables, and zesty lime dressing. Ready in 20 minutes.

# What You Need:

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

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 -

No cooking required, making it perfect for hot days when you want real food without heating up your kitchen
The lime cumin dressing wakes up everything it touches, transforming simple beans into something you will actually crave

02 -

This salad tastes even better after sitting for an hour, but never add the avocado until serving time or it will brown and soften too much
The red onion can be fierce, so if you are sensitive to its bite, soak the chopped onion in cold water for 10 minutes before adding it to the salad

03 -

Use a microplane to grate the garlic instead of mincing it, so it dissolves into the dressing instead of leaving raw garlic chunks
Let the dressed salad sit for at least fifteen minutes before serving, allowing the cumin to bloom and the lime to permeate every element