When the sun is shining and the air is crisp, nothing hits the spot like a fresh burst of flavors. This black bean salad—oh, it’s like a carnival of textures and colors in a bowl, perfect for a lazy Sunday brunch or a quick weekday lunch. I remember the first time I tossed this together, the zest of lime mingling with the earthy beans, and thought, “Is this what happiness tastes like?
Steps
- Rinse and thoroughly drain the black beans, and place them in a large mixing bowl. Add the shucked corn kernels or drained canned corn to the bowl.
- Chop the bell pepper and quarter the cherry tomatoes, then add them to the bowl along with the chopped red onion.
- Finely chop the fresh cilantro and jalapeño, adjusting the heat to your preference by keeping or removing the seeds, and add them to the mixture.
- Add the lime zest and juice, extra-virgin olive oil, and white wine vinegar to the bowl. Sprinkle in the chili powder, ground cumin, and salt.
- Toss all the ingredients together until well combined, and taste to adjust seasonings if necessary, adding more vinegar or lime juice for extra zing.
- Cover the salad and refrigerate it for at least 2 hours or overnight to let the flavors meld. Serve chilled, optionally garnished with sliced avocado, crumbled feta, or lime wedges.
Ingredients
- 3 cans of black beans (15 ounces each) or 4 ½ cups cooked black beans, rinsed and well-drained
- 2 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn
- 1 orange, yellow, or red bell pepper, chopped
- 1 cup cherry tomatoes, quartered
- 1 cup red onion, chopped (from 1 small onion)
- ½ cup fresh cilantro, finely chopped (about ½ medium bunch)
- 1 medium jalapeño, finely chopped (with seeds for heat, without for mild flavor) or 2 tablespoons pickled jalapeño, finely chopped
- ½ teaspoon lime zest (from 1 lime, preferably organic)
- 2 tablespoons lime juice (about 1 lime), to taste
- ¼ cup extra-virgin olive oil
- ¼ cup white wine vinegar
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt, to taste
- Sliced avocado
- Crumbled feta
- Lime wedges
FAQ
- Can I use dried black beans instead of canned?
- Yes, you can substitute canned black beans with dried ones. Just make sure to soak and cook them thoroughly before using in the salad.
- How long does this black bean salad last in the fridge?
- The salad can be stored in the refrigerator for up to 4 days. To refresh the flavors, add a squeeze of lime juice or a splash of vinegar before serving.
- Can I make this salad without corn?
- Definitely! If you’re not a fan of corn, you can omit it and add an extra cup of cherry tomatoes for a different twist.
- What are some serving suggestions for this salad?
- This versatile salad can be served as a side dish, on top of fresh greens, or as a topping for nachos. It also works well as a filling for burritos or quesadillas.
- How can I adjust the spiciness of the salad?
- To control the heat level, you can choose to keep or remove the seeds from the jalapeño. Alternatively, use pickled jalapeños for a milder flavor.
Tips
- Enhance the flavors of the salad by allowing it to chill for at least two hours or overnight before serving. This resting period helps the ingredients meld together for a more flavorful dish.
- To keep avocado fresh, serve it as a topping just before eating instead of mixing it into the salad. This prevents the avocado from browning and maintains its texture.
- For a spicier salad, keep the seeds in the jalapeño. Alternatively, remove them to enjoy a milder version.
- Get creative with the leftovers by using them as a filling for burritos or quesadillas. Ensure you leave excess liquid behind to prevent sogginess.
Equipment
- Zester – For zesting the lime.
- Large Mixing Bowl – If you don’t have one large enough to mix all the salad ingredients.
- Chef’s Knife – For chopping vegetables efficiently.
- Cutting Board – A sturdy board for chopping ingredients.
- Salad Spinner – Useful if using fresh cilantro that needs to be washed and dried.
- Citrus Juicer – To extract juice from the lime easily.
- Measuring Spoons – For precise measurements of spices and liquids.
- Measuring Cups – For accurate measurement of ingredients like olive oil and vinegar.
