No-Cook Black Bean Salad
No-Cook Black Bean Salad is a fresh, vibrant, and easy-to-make dish combining black beans with crisp vegetables and a tangy lime dressing. It’s a perfect meal for warm weather, busy days, picnics, or meal prep. This vegan and gluten-free salad is packed with protein, fiber, and flavor.
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 10 minutes
- Yield: 4-6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican, Vegan
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 medium cucumber, diced
1 medium bell pepper, diced (red, yellow, or green)
1/4 cup red onion, finely chopped
1/2 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
1 tablespoon olive oil
2 tablespoons lime juice (freshly squeezed)
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Optional toppings: avocado, jalapeños, or vegan cheese
Instructions
Prepare the ingredients: In a large mixing bowl, combine the drained and rinsed black beans, corn, diced cucumber, bell pepper, red onion, and cherry tomatoes. Stir gently to combine.
- Make the dressing: In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and pepper until well combined.
- Toss the salad: Pour the dressing over the black bean and vegetable mixture. Toss everything together until evenly coated in the dressing.
- Add cilantro: Stir in the chopped cilantro and adjust seasoning as needed. You can also add additional salt, pepper, or lime juice to taste.
- Serve: Serve the salad immediately, or let it chill in the refrigerator for 30 minutes to allow the flavors to meld together. If desired, top with sliced avocado, fresh jalapeños, or a sprinkle of vegan cheese for extra flavor.
- Enjoy your vibrant and nutritious No-Cook Black Bean Salad!
Notes
- This salad is great for meal prep! You can store it in the fridge for up to 3 days.
- For a spicier version, feel free to add jalapeños, cayenne pepper, or sriracha to the dressing.
- For a creamier salad, add a scoop of guacamole, vegan sour cream, or tahini on top before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Find it online: https://thefamilycooking.com/no-cook-black-bean-salad-3/
