Fresh Black Bean Salad
This Southwestern black bean salad recipe is healthy and delicious! This fresh black bean salad is perfect for potlucks, parties and busy weeks. Recipe yields 4 large or up to 8 side servings.
Foto: Cookie and Kate — Cookie and Kate
Ingredients
- 3 can s 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 quartered cherry tomatoes
- 1 cup chopped red onion (from 1 small onion)
- ½ cup finely chopped fresh cilantro (about ½ medium bunch)
- 1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
- 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
- Optional garnishes: sliced avocado, crumbled feta, lime wedges
Steps
-
In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop—I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another ¼ teaspoon salt.
-
Cover and chill to enhance the flavors—preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| s of black beans | 3 can | - | - |
| ears of corn | 2 | - | - |
| orange | 1 | - | - |
| quartered cherry tomatoes | 1 cup | Rp 12.000/kg | Rp 2.844 |
| chopped red onion | 1 cup | - | - |
| ½ cup finely chopped fresh cilantro | - | - | - |
| jalapeño | 1 medium | - | - |
| ½ teaspoon lime zest | 1 l | - | - |
| lime juice | 2 tablespoons | - | - |
| ¼ cup extra-virgin olive oil | - | - | - |
| ¼ cup white wine vinegar | - | - | - |
| ½ teaspoon chili powder | - | - | - |
| ½ teaspoon ground cumin | - | - | - |
| ½ teaspoon salt | - | - | - |
| Optional garnishes | - | - | - |
*Estimated market prices, may vary by region
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