Black Bean Salad

I’ve been making this Black Bean Salad every week lately, and it still hasn’t gotten old! I love that I can use it for topping meals or as an appetizer or snack with a side of tortilla chips. Made with fresh ingredients, it’s chunky, vibrant, and fresh with a touch of zesty flavor and a hint of spice. Even better, it’s made with just 7 ingredients in 5 minutes and stores well in the fridge. If you’ve been looking for an easy way to add more flavor to your meals, this healthy side dish is it!

Course Appetizer, Side Dish, Snack

Cuisine American

Diet Gluten Free

Prep Time 5

Total Time 5

Servings Servings

Calories 106kcal

Author Christine McMichael

Equipment

Large Bowl

Ingredients

1 cup finely chopped red onion
1 cup finely chopped red bell pepper
1/2 cup chopped cilantro leaves
1 cup black beans cooked or canned, drained
1 cup corn cooked or canned, drained
1/4 cup fresh lime juice
1 teaspoon salt

Instructions

Chop the onion, red bell pepper, and cilantro to prep.
Combine the chopped onion, bell pepper, cilantro, black beans, and corn in a salad bowl.
Squeeze lime juice over the entire salad and add salt.
Mix until evenly coated, then serve and enjoy!

Video

Notes

Use Fresh Ingredients - Look for the brightest, freshest ingredients you can find for the boldest flavor and a satisfying crunch.

Chop Evenly - Dice your produce into small, bite-sized pieces so you get a little bit of everything in each bite.
Let the Flavors Marinate - Of course, you can serve this salad right away. However, I recommend letting it sit and marinate for about 30 minutes to allow the flavors to meld.

Storage:

Refrigerator: Transfer leftovers to an airtight container, and store them in the fridge for 4-5 days. Give the salad a quick stir before serving to redistribute the ingredients.
Freezer: I don’t recommend freezing this recipe! It will become too soggy once thawed. Luckily, it’s super quick to whip up a fresh batch.

Nutrition