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20-Minute Black Bean Salad

Jessica T. Brown
A colorful and refreshing black bean salad with corn, peppers, avocado, and cilantro, lightly dressed with lime juice and olive oil.
High in plant protein, fiber, and healthy fats, it’s quick and satisfying.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine Healthy, Mexican
Servings 7

Equipment

  • 1 Large mixing bowl
  • 1 Chef’s Knife
  • 1 cutting board
  • Measuring Spoons
  • 1 spatula or spoon

Ingredients
  

  • 1 15-ounce can black beans, rinsed and drained
  • 1½ cups corn kernels defrosted if frozen
  • ½ cup chopped scallions or shallots
  • ½ jalapeño seeded and minced (or ½ pickled jalapeño, minced, unseeded)
  • 1 red bell pepper seeded and chopped (or 3 plum tomatoes, seeded and chopped)
  • 2 tablespoons lime juice
  • 1 tablespoon extra virgin olive oil
  • 1 avocado cut into chunks
  • ½ –1 teaspoon sugar
  • Salt and pepper to taste
  • ½ cup chopped fresh cilantro

Instructions
 

  • Prepare the Beans and Vegetables: Begin by rinsing and draining the canned black beans to remove excess sodium.
    In a large mixing bowl, combine the beans with defrosted corn, chopped scallions or shallots, minced jalapeño, and chopped red bell pepper or seeded tomatoes.
    Gently toss everything together to ensure the vegetables are evenly distributed with the beans.
  • Add the Dressing Base: Drizzle the lime juice and extra virgin olive oil over the bean and vegetable mixture.
    Use a spatula or spoon to mix thoroughly, making sure every piece is lightly coated with the tangy, flavorful dressing.
    This step helps the flavors meld while keeping the salad fresh and vibrant.
  • Incorporate the Avocado: Cut the avocado into bite-sized chunks and gently fold them into the salad.
    Take care not to mash the avocado; the goal is to keep creamy pieces intact to contrast with the crisp vegetables and beans, adding a luxurious texture to each bite.
  • Season and Sweeten: Sprinkle in salt and freshly ground black pepper to taste.
    Add ½ to 1 teaspoon sugar gradually, tasting as you go, to balance the acidity from the lime juice.
    Adjust seasoning carefully to achieve a harmonious, bright flavor profile.
  • Chill the Salad (Optional): For a cooler, more refreshing salad, cover the bowl and place it in the refrigerator for 10–15 minutes.
    This helps the flavors meld further and makes it an ideal make-ahead dish for gatherings or meal prep.
  • Add Fresh Herbs and Serve: Just before serving, fold in the chopped fresh cilantro to preserve its aromatic freshness.
    Give the salad one final gentle toss to distribute the herbs evenly. Serve immediately for maximum flavor, texture, and visual appeal.

Notes

  • Use well-rinsed canned black beans to reduce excess sodium.
  • For a milder salad, remove all seeds from jalapeños.
  • Substitute cilantro with fresh basil if you prefer a different flavor profile.
  • Adjust sugar to balance acidity from lime juice to taste.
  • Gently fold avocado at the end to preserve its texture.
  • Serve immediately or chill for a refreshing, cold salad.