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Vegan Mexican Salad with Black Beans and Avocado
Fresh and nutritious salad with black beans, corn, and lime dressing

Zesty Mexican Black Bean Salad

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Quick Meals Salads
Mexican cuisine is about freshness and contrasts. In this salad, the earthy taste of black beans and sweetness of corn meet the acidity of lime and fire of chili. Not just a side dish, but a protein and fiber-rich refreshing meal that brings sunshine to the plate even on the grayest day.
🕒 Prep Time 15 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Large salad bowl
  • Citrus juicer

Instructions

1 ✓

Drain and rinse beans and corn thoroughly with cold water.

Tip: Can liquid can be slimy, which would make the salad cloudy, so rinsing is important.
2 ✓

Dice tomatoes and bell pepper into small cubes. Chop cilantro.

Tip: Try to match vegetable cube size to bean size for uniform texture.
3 ✓

Make the dressing: in a small bowl, emulsify (whisk until smooth) oil, lime juice, salt, pepper, and chili.

Tip: Lime acidity will 'cook' the flavors and preserve the avocado.
4 ✓

Cube the avocado and immediately toss with beans, corn, tomatoes, peppers, and dressing.

Tip: It's important that avocado meets lime dressing immediately to slow browning (enzymatic browning).
5 ✓

Stir in cilantro and serve. Also excellent as a dip (salsa) with chips.

Tip: If you don't like cilantro (genetic soap taste), use parsley.

Recipe FAQ

How long does it keep?
Due to avocado, it's best eaten fresh as it oxidizes (browns). If you want to store it, add avocado only right before consumption.

Ingredients

  • 1 can Black Beans (15 oz, rinsed)
  • 1 cup Sweet Corn (canned)
  • 2 whole Tomatoes
  • 1 whole Bell Pepper (Red or Yellow)
  • 1 whole Ripe Avocado
  • 1 bunch Fresh Cilantro
  • 2 tbsp Fresh Lime Juice
  • 2 tbsp Olive Oil
  • 1/2 tsp Red Pepper Flakes
  • 1 tsp Salt
  • 1/2 tsp Ground Pepper