Earlier this week I was asked to make a side dish to go with a chicken entree for a church small group dinner. I knew I wasn’t going to eat the chicken, so I decided to make my favorite hearty salad that can be eaten as a side or an entree: black bean salad!
I also made my vegan queso, which, if you haven’t tried it yet, you need to make ASAP!
My mom and I have been making this black bean salad for years, so I can’t take credit for the recipe. I’m sure you can find several similar recipes online, but this one is hard to beat! All you do is open the cans of beans, chop a few vegetables, mix them together in a bowl with lime juice and salt, and you have a delicious salad that you can eat for days!
This salad is definitely a crowd pleaser! I take it to potluck meals, and I always receive compliments and requests for the recipe. So even though it’s not my recipe, I felt like I needed to share it with you.
This black bean salad is colorful, nutritious, and bright. The flavors of the savory beans and garlic, sweet corn, creamy avocado, fresh cilantro, and tangy lime blend perfectly in this delicious salad. Eat it by itself, or spoon it onto a pile of fresh greens for extra nutrients.
Bonus: This salad is oil-free, which makes it great for those who are trying to slim down. Just try not to overdo it with the avocado, and make sure you don’t eat the whole bowl at once!
- 2 cans low-sodium black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 2 green onions, chopped
- 1 jalapeño pepper, seeded and pith removed, chopped
- 1 medium tomato, seeds removed, chopped
- 1 small avocado, chopped
- 2 cloves garlic, minced
- Handful fresh cilantro, chopped
- Juice of one lime
- Salt & pepper to taste
- In a large bowl, stir together all ingredients until well combined. Place salad in fridge to chill and marinate, or serve immediately. Enjoy!
Isn’t this black bean salad pretty?
Try this salad, and I’m sure it will become one of your favorites too!