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southwest-black-bean-salad---quick-vegan-recipe_feature

Southwest Black Bean Salad - Quick Vegan Recipe with Fresh Corn & Zesty Flavors

This vibrant Southwest Black Bean Salad is a quick and healthy plant-based dish that comes together in just 15 minutes. It features protein-rich black beans, sweet corn, crisp vegetables, and a zesty lime dressing for a satisfying meal that's perfect for weeknights or gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 2 cups fresh or frozen corn kernels, thawed
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 red onion, finely diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced
  • Juice of 2 limes
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional: 1 jalapeño, seeded and minced

Method
 

Instructions
  1. In a large mixing bowl, combine the rinsed black beans, corn kernels, diced bell peppers, red onion, and cherry tomatoes.
  2. In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, garlic powder, salt, and pepper until well combined.
  3. Pour the dressing over the bean and vegetable mixture. Gently toss everything together until all ingredients are evenly coated with the dressing.
  4. Fold in the fresh cilantro and diced avocado just before serving to maintain their texture and freshness.
  5. Taste and adjust seasoning if needed. Let the salad sit for 10-15 minutes before serving to allow the flavors to meld together.

Notes

Rinse canned beans thoroughly to remove excess sodium. Prepare salad base (without avocado) up to 24 hours in advance for better flavor development. Add avocado and fresh herbs just before serving. Store leftovers in airtight container for up to 3 days.