Easy Black Bean Salad
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
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Total Time
15 mins
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Servings
6
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Calories
297 kcal
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Course
Salad
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Cuisine
Paraguayan
Easy Black Bean Salad
Report
Are you looking for a quick and easy side dish or meal with flavor and nutrition? Look no further than this Black Bean Salad with Lime Vinaigrette! This salad is delicious and loaded with fiber and protein and is made with canned black beans, sweet corn, fresh veggies, and a zesty lime vinaigrette dressing. Whether you're looking for a healthy lunch or a tasty side dish for your next BBQ or potluck, this salad will impress your family and friends. So, grab a bowl and get ready to dig in!
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Ingredients
- 2 ounce black beans rinsed and drained, canned
- 1 .25 ounces whole kernel corn rinsed and drained, canned sweet corn
- 1 red bell pepper , thinly sliced
- 1 orange , yellow or green bell pepper, thinly sliced
- 1 red onion thinly sliced, small
- 2 avocado chopped, Hass variety
- 1 Roma tomato seeded and chopped, firm, large
- ½ cup cilantro chopped, fresh
For the Dressing:
- 1 teaspoon kosher , adjust as needed
- ¼ teaspoon cayenne pepper
- ½ teaspoon granulated sugar
- ½ cup extra virgin olive oil , best quality
- 6 tablespoons lime juice adjust to taste, fresh
- lime zest or lemon zest, from 1 fruit
Instructions
- Combine all ingredients except for avocados in a large bowl and mix well. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with more chopped cilantro if desired. Serve Black Bean Salad at room temperature.
Equipments used:
Notes
- How to Store
- How to Store
- Transfer the leftovers to an airtight container and refrigerate for up to 3-4 days. The salad may become slightly watery as it sits, but you can drain off any excess liquid before serving. It's important to keep the avocado separate and add it before serving to prevent it from turning brown. If you're making the salad ahead of time, you can prepare all the ingredients and store them separately, then assemble the salad right before serving. This will help to keep the ingredients fresh and the flavors vibrant. Avoid freezing the salad, as the texture and flavor may be affected.
- Transfer the leftovers to an airtight container and refrigerate for up to 3-4 days. The salad may become slightly watery as it sits, but you can drain off any excess liquid before serving. It's important to keep the avocado separate and add it before serving to prevent it from turning brown. If you're making the salad ahead of time, you can prepare all the ingredients and store them separately, then assemble the salad right before serving. This will help to keep the ingredients fresh and the flavors vibrant. Avoid freezing the salad, as the texture and flavor may be affected.
- Make-Ahead
- Make-Ahead
- You can prepare all the ingredients, except for the avocado, and store them separately in airtight containers in the refrigerator for up to 2-3 days. When you're ready to serve, combine the ingredients in a large bowl and add the avocado. You can also make the lime vinaigrette dressing and store it in a jar in the refrigerator for up to 1 week. Shake the jar well before using the dressing. By preparing the ingredients, you can save time and make the salad quickly when you're ready to serve.
- You can prepare all the ingredients, except for the avocado, and store them separately in airtight containers in the refrigerator for up to 2-3 days. When you're ready to serve, combine the ingredients in a large bowl and add the avocado. You can also make the lime vinaigrette dressing and store it in a jar in the refrigerator for up to 1 week. Shake the jar well before using the dressing. By preparing the ingredients, you can save time and make the salad quickly when you're ready to serve.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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