Description

A fresh, vibrant, and protein-packed black bean salad perfect as a side dish or light meal. This salad combines black beans with colorful veggies and a zesty lime dressing.

Ingredients

2 cans (15 oz each) black beans, drained and rinsed
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small red onion, finely chopped
1 cup corn kernels (fresh, canned, or thawed frozen)
1 avocado, diced
1/4 cup fresh cilantro, chopped
2 tablespoons olive oil
2 tablespoons lime juice (about 1 lime)
1 teaspoon cumin
Salt and pepper to taste

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Instructions

In a large bowl, combine the black beans, red bell pepper, yellow bell pepper, red onion, corn, avocado, and cilantro.
In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.
Pour the dressing over the bean and vegetable mixture.
Toss gently to combine, making sure the avocado stays intact.
Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Serve chilled or at room temperature.

Notes

For extra heat, add a chopped jalapeño or a pinch of cayenne pepper.
Can be made a day in advance; add avocado just before serving to prevent browning.
Pairs well with grilled meats or as a filling for tacos or wraps.