Black Bean Salad
User Reviews
5.0
6 reviews
Excellent
Black Bean Salad
Report
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.
Share:
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 and freshly ground black pepper
For the salad:
- 1 tablespoon olive oil
- 3/4 cup frozen corn thawed (see note 3)
- 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 minced fresh cilantro
Instructions
- 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).
- In a medium skillet over medium-high heat, heat olive oil until shimmering. Add corn and cook until brown spots form, about 5 minutes.
- 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
Show Details
Serving
1 cup
Calories
188kcal
(9%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Sodium
8mg
(0%)
Potassium
440mg
(13%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
410IU
(8%)
Vitamin C
16mg
(18%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4cups (1 cup each)
Amount Per Serving
Calories 188 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
