Southwestern Black Bean Salad (Printable)

A zesty blend of black beans, corn, jalapeños, and lime-cilantro dressing, perfect for light meals.

# What You’ll Need:

→ Vegetables & Beans

01 - 1 1/2 cups cooked black beans (or 1 can, drained and rinsed)
02 - 1 1/2 cups fresh or frozen corn kernels (thawed if frozen)
03 - 1 red bell pepper, diced
04 - 1 small red onion, finely chopped
05 - 1–2 jalapeños, seeded and minced (adjust to taste)
06 - 1/2 cup cherry tomatoes, halved (optional)

→ Fresh Herbs & Garnish

07 - 1/3 cup fresh cilantro, chopped
08 - 1 ripe avocado, diced (optional)

→ Lime-Cilantro Dressing

09 - 1/4 cup extra virgin olive oil
10 - Juice of 2 limes
11 - 1 clove garlic, minced
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

# How To Make It:

01 - In a large bowl, gently mix black beans, corn, diced bell pepper, chopped red onion, minced jalapeños, cherry tomatoes if using, and chopped cilantro.
02 - Whisk together extra virgin olive oil, fresh lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper in a small bowl or jar until fully emulsified.
03 - Pour the dressing over the combined salad ingredients and toss gently to ensure even coating.
04 - If desired, fold in diced avocado gently just before serving to preserve texture and flavor.
05 - Taste and adjust seasoning as needed. Refrigerate for 10 minutes to allow flavors to meld before serving.

# Expert Advice:

01 -
  • It comes together in minutes and tastes like you spent hours balancing every flavor.
  • The lime dressing brightens everything without being heavy or oily.
  • You can adjust the spice level, add protein, or serve it a dozen different ways.
  • It holds up beautifully in the fridge, so leftovers actually get better the next day.
02 -
  • If you add the avocado too early, it will brown and turn mushy, so always fold it in right before serving.
  • The salad tastes better after sitting for a bit, but don't let it sit longer than a day or two or the veggies will lose their crunch.
  • Always taste your jalapeños first; some are mild, some are volcanic, and you don't want any surprises.
03 -
  • Let the salad sit for at least 10 minutes after dressing it; the flavors deepen and the lime juice softens the onions just enough.
  • If you want a creamier dressing, blend in half an avocado with the lime and oil for a smooth, luscious coating.
  • Always taste and adjust before serving; a little extra lime or salt can take it from good to unforgettable.
Go Back