No-Cook Black Bean Salad
No-Cook Black Bean Salad is a fresh, vibrant, and protein-packed dish made without any cooking. It combines black beans, crisp vegetables, and a zesty dressing for a healthy side or light meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-cook / Mixing
- Cuisine: Mexican / Southwestern
- Diet: Vegan
Ingredients
2 cans (15 oz each) black beans, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup fresh corn kernels (optional)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
2 tablespoons olive oil
1 teaspoon ground cumin
Salt and pepper to taste
Instructions
- In a large bowl, combine black beans, cherry tomatoes, bell pepper, red onion, corn, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
- Add diced avocado for creaminess.
- Mix in cooked quinoa or brown rice to make it more filling.
- Use fresh jalapeño or chili flakes for added heat.
- Substitute fresh cilantro with parsley or basil.
- Add crumbled feta or diced avocado for extra richness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Best served cold or at room temperature; do not reheat.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Find it online: https://thefamilycooking.com/no-cook-black-bean-salad-2/
