Tex Mex Black Bean Salad

This Tex Mex Black Bean Salad tosses colorful veggies and hearty black beans in a tangy lime dressing for a wholesome, exciting side dish, lunch, or party dip. Vegan and Gluten-Free, Oil-Free Option.

Course Main, Salad

Cuisine American

Diet Vegan

Method No-Bake

Prep Time 10

Total Time 10

Calories 510kcal

Author Caitlin Shoemaker

Ingredients

For the Dressing:

3 tablespoons avocado oil or sub olive oil
Juice of 2 limes about 2-3 tablespoons
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon kosher salt

For the Salad:

2 cans black beans drained and rinsed
2 ears of fresh corn or ~ 2 cups frozen corn, thawed
1 small orange bell pepper diced*
1/2 cup Pickled Jalapeños roughly chopped, or sub fresh
10 ounces grape or cherry tomatoes cut in half
1/2 bunch cilantro stems and leaves finely chopped
1/2 small red onion fine dice

US Customary - Metric

Instructions

Dressing: In a small jar add the oil, lime juice, cumin, chili powder, and salt. Seal the jar and shake well until emulsified; set aside.
Salad: Add the beans, corn, bell pepper, pickled jalapeños, tomatoes, cilantro, and red onion to a large mixing bowl. Drizzle the dressing on top and mix well. Let sit (I like to stick it in the fridge) for at least 10 minutes, to let all of the flavors combine. Add more salt to taste, if necessary.
Serve: As desired; this is a filling and hearty salad, but can also double as a dip! Store leftovers in the fridge for up to 5 days.

Notes

Vegetables: If you’d like to save some prep time, pulse the bell pepper, jalapeños, cilantro, and onion in a food processor until finely chopped.
Oil-Free: You can omit the oil from this recipe if you’d like, but the final flavor will be less creamy

Nutrition