Black bean salad is a great, quick summer salad. It’s a perfect throw-together recipe for hot days when you don’t want to cook but are craving something dense. Black beans provide fiber and protein, avocado gives good fat, the corn and cabbage give some crunch for texture. The simple dressing allows the ingredients to shine on their own merit. Black bean salad makes a great main or side. Eat with tortilla chips for a hearty snack!
1 can black beans (or 1 1/2 cups cooked)
1 ripe avocado, diced
1/2 cup red cabbage, shredded and chopped
1/2 cup corn niblets
1/2 red onion, diced small
1-2 tbsp olive, flax or hempseed oil
2 tbsp lime juice
1 tsp cumin
1/4 cup fresh cilantro leaves (optional)
Salt and pepper, to taste
Add all ingredients except avocado to bowl and toss together well
Add avocado and mix once, gently
Serve at room temperature or chilled. Holds well for three days in the refrigerator.
Tips / Notes
This salad is quite tasty without dressing – feel free to serve dry
Fresh cilantro is totally optional. I love cilantro and try to use fresh herbs whenever I can, but you can use dried cilantro or skip altogether if you’re a cilantro-hater
Black bean salad is great over cooked rice, quinoa, cous cous or any other grain you prefer – a great way to make a meal out of leftovers!