Black Bean Salad with Lime Dressing

Black Bean Salad with Lime Dressing

This delicious salad can be made several ways. If you have time, cook dried black beans to get a deeper, richer flavor in the salad. If you're looking for a quick weeknight meal with no cooking, just go with two cans of black beans.
  • Prep: 20 min
  • Cook: 0 min to 2 hours
  • Total: 20 min to 2 hours 20 min
  • Serves 6-8
Black Bean Salad with Lime Dressing
  • Overnight Black Beans
  • 16 ounce bag black beans
  • Soak black beans overnight and cook according to package directions. Place in a large bowl.
  • Quick Black Beans
  • 2 15-ounce cans black beans
  • Alternatively, drain and rinse two cans of black beans in a fine-mesh strainer. Place in a large bowl.
  • Corn
  • 3 ears fresh corn, cooked or grilled OR
    2 cups frozen corn, cooked
  • If fresh corn is in season, cook corn and cut off kernels. If corn is out of season, cook two cups of frozen corn. Add corn to beans.
  • Vegetables
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 2 cloves garlic, minced
  • 3 green onions, minced
  • ¼ cup chopped cilantro or parsley
  • Chop vegetables and add to bowl with beans and corn.
  • Zesty Lime Dressing
  • 2 limes, zested and juiced
  • Zest limes until you have about 1 teaspoon of zest. Add zest to a measuring cup. Juice limes and add to measuring cup.
  • 6 tablespoons extra virgin olive oil
  • Add olive oil to measuring cup with lime juice and zest and whisk to combine.
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • ¼ teaspoon cayenne pepper
  • Add sugar, salt, and cayenne pepper to measuring cup and whisk to combine.
  • Avocados
  • 3 avocados, diced
  • Dice avocados and gently mix into salad, taking care not to mush avocados. If making in advance, add avocados just prior to serving.
From . ( Adapted from Once Upon a Chef.

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