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Easy Black Bean Salad Recipe - Fresh Southwest Bean Bowl with Corn

This vibrant black bean salad is a quick 15-minute recipe packed with protein, fiber, and fresh vegetables, perfect for busy weeknights and summer gatherings. The zesty lime dressing adds a bright, refreshing flavor that makes this Southwest-inspired salad irresistible.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1 can (15 oz) sweet corn, drained
  • 1 red bell pepper, diced
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced (optional)
  • Juice of 2 limes
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Method
 

Instructions
  1. In a large mixing bowl, combine the rinsed black beans, drained corn, diced red bell pepper, and finely diced red onion.
  2. In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and pepper until well combined.
  3. Pour the dressing over the bean and vegetable mixture. Gently toss everything together until evenly coated.
  4. Fold in the chopped cilantro and diced avocado if using. For best flavor, let the salad sit for 10-15 minutes before serving to allow the flavors to meld.

Notes

This salad tastes better the next day as flavors develop. Perfect for meal prep! Chill for at least 30 minutes before serving for maximum refreshment. Can be customized with tomatoes, jalapeños, or black olives.