Chopped Black Bean Salad (Printable)

Protein-rich black beans with fresh vegetables and tangy lime dressing come together in this colorful chopped salad.

# What You'll Need:

→ Beans & Vegetables

01 - 1 can (15 oz) black beans, drained and rinsed
02 - 1 cup cherry tomatoes, quartered
03 - 1 red bell pepper, diced
04 - 1 small cucumber, diced
05 - 1/2 small red onion, finely chopped
06 - 1 cup corn kernels (fresh, canned, or thawed from frozen)
07 - 1 ripe avocado, diced
08 - 1/4 cup fresh cilantro, chopped

→ Dressing

09 - 3 tbsp extra-virgin olive oil
10 - 2 tbsp fresh lime juice (about 1 lime)
11 - 1 tsp honey or agave syrup (optional, for vegan)
12 - 1 garlic clove, minced
13 - 1/2 tsp ground cumin
14 - 1/2 tsp sea salt
15 - 1/4 tsp freshly ground black pepper

# How To Make It:

01 - In a large salad bowl, combine the black beans, cherry tomatoes, bell pepper, cucumber, red onion, corn, and cilantro.
02 - In a small bowl, whisk together olive oil, lime juice, honey or agave (if using), garlic, cumin, salt, and pepper until emulsified.
03 - Pour the dressing over the salad ingredients and toss gently to combine.
04 - Add the diced avocado just before serving and gently fold it in to avoid mashing.
05 - Taste and adjust seasoning as needed. Serve immediately or chilled.

# Expert Tips:

01 -
  • No cooking required just chopping and whisking, which means your kitchen stays cool and your hands stay busy
  • Everything comes from the pantry or crisper drawer, making it perfect for those evenings when planning ahead was not your strong suit
  • The flavors actually get better after sitting together for an hour, unlike most salads that turn sad and wilted
02 -
  • The avocado will brown if dressed too far ahead, so keep it separate if this needs to sit for more than an hour before serving
  • This salad releases liquid as it sits, which actually creates more dressing but can make the bottom layer soupy if you do not toss it occasionally
  • Cilantro haters can use fresh parsley or basil, though the flavor profile will shift from Mexican-inspired to something entirely its own thing
03 -
  • Rinse the red onion under cold water after chopping to remove that harsh raw onion bite while keeping all the flavor
  • Use a glass bowl for marinating since the lime juice can react with metal and create an off taste over time

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