Gluten-Free Southwest Black Bean Salad

Ingredients

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• 2 cans (15 oz each) black beans, rinsed and drained Shop
• 1.5 cups frozen corn, thawed
• 1 cup cherry tomatoes, halved
• 0.5 cup red onion, finely diced
• 0.25 cup fresh cilantro, chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lime juice
• 1 tsp ground cumin Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 clove garlic, minced (optional)

Instructions

1. 1 In a large mixing bowl, combine the rinsed and drained black beans, thawed corn, halved cherry tomatoes, finely diced red onion, and chopped fresh cilantro. Ensure all ingredients are well-distributed for even flavor in every bite.
2. 2 In a small bowl or jar, whisk together the extra virgin olive oil, fresh lime juice, ground cumin, salt, black pepper, and minced garlic (if using). Continue whisking for about 1-2 minutes until the dressing is well emulsified and fragrant.
3. 3 Pour the prepared dressing over the bean and vegetable mixture in the large bowl. Gently toss everything together for about 2-3 minutes, ensuring that all the ingredients are evenly coated with the zesty dressing.
4. 4 Taste the salad and adjust the seasoning as needed, adding more salt, pepper, or lime juice to achieve your desired flavor profile. The salad should be bright and flavorful.
5. 5 For the best flavor, allow the Southwest Black Bean Salad to marinate in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld beautifully, creating a more cohesive and delicious dish.

Nutrition (per serving)

Tips & Notes

• Rinse the black beans until the water runs clear. The starchy canning liquid makes the salad look cloudy and dull.
• Char the thawed corn in a dry skillet for a few minutes before mixing for a smoky, Southwest-style flavor.
• Add diced avocado just before serving. The bean salad keeps well overnight, but avocado browns.

Common questions