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This Black Bean Salad is the answer to all those last minute side dish dilemmas. Whenever friends pop by or I need something fast and fresh for taco night this is the bowl I reach for. Packed with bright vegetables, creamy avocado, and the pop of lime it easily works as a salad or as a scoopable dip with tortilla chips.
After making this once on a whim for a barbecue it quickly became a regular request from my family. Kids especially love scooping it up with chips and I love how healthy and filling it is.
Ingredients
- Black beans canned: choose unsalted if you can for the best flavor base
- Corn: use fresh for the sweetest pop or frozen for convenience just make sure it is defrosted properly
- Cherry or grape tomatoes: look for ones that are bright red and firm
- Red bell pepper: brings crunch and a bit of sweetness pick one with shiny skin
- Red onion: gives the best kick go for a small one with tight dry skin if possible
- Cilantro: fresh leaves only for that classic lift grab a bunch that smells fragrant and looks leafy
- Lime juice: freshly squeezed is key here press and roll the lime on the counter to get the most juice
- Olive oil: extra virgin if possible for richness and better flavor
- Kosher salt: helps all the flavors pop use flaky salt for the prettiest finish
- Chili powder: pick a mild blend unless you want more heat
- Ground cumin: deepens that warm southwestern vibe
- Avocado: use ripe but not mushy press gently for slight give to pick the perfect one
Step-by-Step Instructions
- Mix the Base:
- In a large bowl stir together black beans corn halved tomatoes chopped red bell pepper and red onion plus chopped cilantro. With every bite you want a good mix so take time with this step for even flavor.
- Dress the Salad:
- Add freshly squeezed lime juice olive oil kosher salt chili powder and ground cumin right into the bowl. Toss gently to coat all the veggies. Give a quick taste here so you can adjust the lime or salt if you want it punchier.
- Add the Avocado:
- Dice the avocado last so it stays green then fold it gently into the salad. You do not want to mash it you want big creamy chunks throughout.
- Final Seasoning:
- Check for flavor and sprinkle in a smidge more salt or lime juice if you think it needs it. Let the salad sit for five minutes before serving so everything gets extra flavorful.
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The avocado here is my favorite part it is creamy and rich and works so well against all the crunchy veggies. Every time I make this for friends it disappears so fast that I have to hide a little bowl for myself if I want leftovers.
How to Store Leftovers
This salad holds up really well in the fridge for about two days. Skip the avocado if you are making it ahead then add it fresh right before serving so it stays bright and delicious. Use an airtight container and give the salad a quick toss before you eat to freshen up the flavors.
Ingredient Swaps That Work
If you cannot find cilantro try using flat leaf parsley for a milder taste. Swap in green bell pepper if you are short on red or throw in diced jalapeno for a little heat. Canned hominy can also take the place of corn for a fun twist. I love tossing in feta if I do not need it vegan.
Ideas for Serving
Pile this over baby spinach for a heartier lunch or serve directly in lettuce cups for a handy appetizer. For parties I put the bowl next to a giant plate of tortilla chips everyone loves building their own bite. It makes a great taco or burrito topper too for a no fuss veggie boost.
A Bit of Story
Black bean salads like this have roots in both Mexican and American Southwest kitchens where beans corn and peppers grow in abundance. There are endless variations but I think the best always keep it simple and bright. Every cook I know who makes something similar ends up putting their own twist on it which is the fun part.
Frequently Asked Questions
- → Can this be made ahead of time?
Yes, you can prepare the salad a few hours in advance. Add avocado just before serving to keep it fresh.
- → What pairs well with this salad?
It makes a great side for grilled dishes, tacos, or can be scooped up with tortilla chips as a dip.
- → Can I use frozen corn instead of fresh?
Frozen corn defrosts quickly and works perfectly in this dish. Just be sure to drain any excess moisture.
- → How long does it keep in the refrigerator?
This salad stays fresh for up to two days in the fridge. Cover tightly to preserve the flavors and texture.
- → What can I substitute for cilantro?
Chopped fresh parsley provides a milder taste if you prefer to avoid cilantro.