Southwest Black Bean Salad with Lime & Avocado
A vibrant, 10-minute bowl of black beans, corn, and bell pepper tossed with a zesty lime-cilantro dressing, topped with creamy avocado and fresh lime wedges. Vegetarian, packed with fiber, and screaming for a weeknight dinner.
- Total time
- 10 min
- Servings
- 4
- Calories
- 285
- Protein
- 9g
Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 1.5 cups corn kernels (fresh or thawed frozen)
- 1 large red bell pepper, diced
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 2 whole lime (juiced + zested)
- 3 tbsp olive oil
- 2 whole avocado, sliced
Instructions
- 1
In a large bowl, combine black beans, corn, bell pepper, red onion, and cilantro.
- 2
Whisk together lime juice, lime zest, olive oil, salt, and pepper in a small bowl.
- 3
Pour dressing over the bean mixture and toss gently until everything is coated.
- 4
Divide salad between serving bowls or plates.
- 5
Top each serving with sliced avocado and a lime wedge on the side.
- 6
Serve immediately or chill up to 2 hours before serving.
Tools you’ll need
- large mixing bowl
- small bowl
- whisk
- cutting board
- chef's knife
- can opener
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