Mexican Black Bean Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Mexican black bean salad is one of my go to recipes when I want something fresh and satisfying without spending hours in the kitchen. With just 45 minutes from start to table, it comes together so easily that I often whip it up on busy weeknights. The black beans are packed with fiber and protein, making this salad genuinely filling and nutritious. What I love most is how affordable it is to prepare, especially if you use canned beans like I do. The bright lime dressing brings everything together beautifully, and the creamy avocado adds a luxurious touch that makes it feel special enough for company. Trust me, once you try this, it'll become a regular in your meal rotation too.
Ella x
Ingredients
- 400 gblack beans(canned)
- 200 gdiced tomatoes(canned)
- 150 gcorn kernels
- 1 pcred onion(thinly sliced)
- 2 pcavocado
- 100 gcucumber
- 60 mllime juice(freshly squeezed)
- 120 mlolive oil
- 20 gchopped cilantro
- 6 gsalt
- 3 gblack pepper
Detail level
Instructions
- 1
In a large bowl, combine the black beans, diced tomatoes, corn kernels, red onion, and cucumber.
Tip: Stir well to combine.
- 2
In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until well combined.
Tip: Adjust the seasoning to taste.
- 3
Pour the dressing over the bean mixture and stir to coat.
Tip: Make sure everything is well combined.
- 4
Stir in the chopped cilantro.
Tip: Garnish with additional cilantro if desired.
- 5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This will allow the flavors to meld together and the salad to chill.
- 6
Just before serving, slice the avocado and arrange on top of the salad.
Tip: This will add a creamy texture to the salad.
- 7
Serve chilled and enjoy!
Tip: This salad is perfect for a light lunch or as a side dish for a summer BBQ.
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