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Easy Black Bean Salad Recipe - Simple Southwest Bowl with Fresh Corn

This vibrant black bean salad is a perfect solution for busy weeknights, summer picnics, or when you need a healthy side dish that comes together in minutes. Packed with plant-based protein, fresh vegetables, and a zesty lime dressing, this colorful bowl is as nutritious as it is delicious.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1 can (15 oz) corn kernels, drained or 2 cups fresh cooked corn
  • 1 red bell pepper, diced
  • 1/2 red onion, finely diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced (optional)
  • Juice of 2 limes
  • 3 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Method
 

Instructions
  1. In a large mixing bowl, combine the rinsed black beans, corn, diced red bell pepper, red onion, and cherry tomatoes. Gently toss to mix evenly.
  2. In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper until well combined.
  3. Pour the dressing over the bean and vegetable mixture. Toss gently to ensure everything is evenly coated with the dressing.
  4. Fold in the chopped cilantro and diced avocado if using.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
  6. Give the salad a final toss before serving. Adjust seasoning if needed and enjoy chilled or at room temperature.

Notes

This salad tastes better the next day as flavors develop. Wait to add avocado until just before serving to prevent browning. Use freshly cooked corn for best results. Perfect for meal prep and keeps 3-4 days refrigerated.