Black Bean Salad Recipe
This black bean salad is loaded with fresh corn, creamy avocado, crunchy onions and chilies, all tossed in a zesty vinaigrette, a perfect side dish.
Servings: 8
Calories: 237kcal
Ingredients
- 2 cans black beans (15 ounces each) drained and rinsed
- 1 red bell pepper chopped
- 2 jalapeno peppers chopped (use green bell pepper for a milder version)
- 1 small red onion chopped (about 1 cup)
- 1.5 cups fresh corn from 1 ear of corn - frozen or canned is okay to use
- 1 avocado diced
- 3 cloves garlic minced
- ½ cup chopped cilantro
FOR THE VINAIGRETTE
- ¼ cup olive oil
- ¼ cup white wine vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon spicy chili flakes optional
- 1 teaspoon hot sauce or to taste – I like to use a couple tablespoons
- Salt and pepper to taste
Instructions
- Pour the drained and rinsed black beans into a large bowl.
- Mix in the peppers, onion, corn, avocado, garlic, and cilantro.
- In a small mixing bowl, whisk together the olive oil, vinegar, lime juice, cumin, paprika, chili flakes, hot sauce and a bit of salt and pepper. Pour it into the mixing bowl and mix everything until it is nicely coated. Adjust for salt, pepper, and hot sauce.
- Chill at least 1 hour before serving. Longer is better for develop more flavor.
Nutrition
Calories: 237kcal | Carbohydrates: 28g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 421mg | Potassium: 615mg | Fiber: 10g | Sugar: 3g | Vitamin A: 865IU | Vitamin C: 33mg | Calcium: 53mg | Iron: 3mg