No-Cook Black Bean Salad
This No-Cook Black Bean Salad is a fresh, zesty, and wholesome dish that combines black beans, corn, tomatoes, avocado, and lime dressing—ideal for warm days, quick lunches, and meal prep.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
- Diet: Vegan
Ingredients
1 (15-ounce) can black beans, drained and rinsed
1½ cups corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1 avocado, diced
¼ cup red onion, finely chopped
1 jalapeño, seeded and minced (optional)
¼ cup fresh cilantro, chopped
2 tablespoons fresh lime juice
1 tablespoon olive oil
½ teaspoon ground cumin
Salt and pepper to taste
Instructions
- In a large bowl, combine the black beans, corn, cherry tomatoes, avocado, red onion, jalapeño (if using), and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Serve immediately, or refrigerate for 30 minutes to let the flavors meld.
Notes
- Add avocado just before serving to prevent browning.
- Toss avocado in lime juice for better freshness.
- Can be served as a dip with chips or as a taco topping.
- Chill in advance to enhance flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3g
- Sodium: 270mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://thefamilycooking.com/no-cook-black-bean-salad/
