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Black Bean Salad
5 from 6 votes

Black Bean Salad

This easy Black Bean Salad combines fresh, frozen, and canned ingredients for a budget-friendly 20-minute side dish or light lunch. The homemade salad dressing elevates the flavors of this vegetarian recipe to restaurant-worthy territory.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 cups (1 cup each)
Calories: 188 kcal
Course: Side Dish, Salad
Cuisine: American

Ingredients

For the dressing:
  • 2 scallions thinly sliced (see note 1)
  • 3 tablespoons lime juice (from 2 limes)
  • 1 tablespoon olive oil
  • 2 teaspoons chipotle chiles in adobo sauce minced (more or less to taste, see note 2)
  • 1/2 teaspoon honey
  • salt freshly ground
  • black pepper freshly ground
For the salad:
  • 1 tablespoon olive oil
  • 3/4 cup corn thawed (see note 3, frozen
  • 1 (15 ounce) can black beans drained and rinsed
  • 1 avocado pitted, peeled, and chopped (see note 4)
  • 1 medium tomato cored, seeded, and diced (see note 5)
  • 2 tablespoons cilantro fresh, minced

Instructions

    Cup of Yum
  1. In a small bowl, whisk together scallions, lime juice, olive oil, chipotles, honey, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/4 teaspoon pepper).
  2. In a medium skillet over medium-high heat, heat olive oil until shimmering. Add corn and cook until brown spots form, about 5 minutes.
  3. In a large bowl, add corn, black beans, avocado, tomatoes, and cilantro. Drizzle with dressing and stir to combine. Season to taste with salt and pepper.

Notes

  • Scallions: Also known as green onions, feel free to use both the white and the green portion of these long, slim, mildly-oniony stalks.
  • Chipotle chiles in adobo sauce: Look for this sold in cans in the Mexican food or international section of your supermarket, or order canned chipotles in adobo online. They are extremely spicy so handle with care.
  • Frozen corn: Or fresh corn when it is in season.
  • Avocado: A ripe avocado yields slightly when you give it a firm, gentle squeeze. Look for avocados that have dark green, bumpy skin; two more signals that the avocado is ripe, according to Avocados from Mexico.
  • Tomatoes: Roma, cherry, grape, Campari, heirloom (if you're lucky enough to have them); any variety of tomato will do. Remove the core and seeds for the larger varieties. One medium tomato, diced, is equal to about 3/4 cup.
  • Yield: This Black Bean Salad makes four 1-cup servings, enough for a hearty side dish. To make this a light lunch, pair 2 cups with purchased or Homemade Tortilla Chips and a piece of fruit.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: Technically the corn can be toasted a day or two in advance, but part of the magic of the salad is the warm, just-toasted corn.

Nutrition Information

Serving 1 cup Calories 188kcal (9%) Carbohydrates 15g (5%) Protein 2g (4%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 10g (50%) Sodium 8mg (0%) Potassium 440mg (9%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 410IU (8%) Vitamin C 16mg (18%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 cups (1 cup each)

Amount Per Serving

Calories 188

% Daily Value*

Serving 1 cup
Calories 188kcal 9%
Carbohydrates 15g 5%
Protein 2g 4%
Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Sodium 8mg 0%
Potassium 440mg 9%
Fiber 5g 20%
Sugar 2g 4%
Vitamin A 410IU 8%
Vitamin C 16mg 18%
Calcium 17mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.