Black bean salad is a vibrant and nutritious dish that combines black beans with a variety of fresh vegetables and herbs, typically dressed in a tangy vinaigrette. It’s a popular dish in many cuisines, particularly in Latin American and Southwestern US cooking. The salad is light, refreshing, and packed with flavor, offering a satisfying mix of textures and nutrients.
Here’s a simple and delicious recipe for making a black bean salad:
Ingredients:
- Black beans 1can (drained and rinsed)
- 1 cup of corn kernels (canned or fresh)
- 1 small red onion (finely chopped)
- 1 bell pepper (diced, red or yellow)
- 1 avocado (diced)
- 1-2 tomatoes (diced)
- Jalapeño 1 pcs (optional, finely chopped for heat)
- 1/4 cup fresh cilantro (chopped)
- Juice of 1 lime
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp chili powder (optional)
- Salt and pepper to taste
Instructions:
- Prepare the vegetables:
- Drain and rinse the black beans. Chop the onion, bell pepper, avocado, and tomatoes. If you’re using jalapeño for a bit of heat, chop it finely.
- Combine the ingredients:
- In a large bowl, add the black beans, corn, chopped onion, bell pepper, tomatoes, avocado, jalapeño (if using), and cilantro.
- Make the dressing:
- In a small bowl, whisk together lime juice, olive oil, ground cumin, chili powder (if using), salt, and pepper.
- Toss the salad:
- Pour the dressing over the black bean mixture. Toss everything together gently so that the avocado doesn’t get too mashed.
- Chill and serve:
- Let the salad sit in the fridge for about 15-20 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Enjoy your black bean salad as a healthy side dish, or even as a filling for tacos or burritos!
