Why You’ll Love This Recipe
- No Cooking Required – Just chop, toss, and serve!
- Nutrient-Packed – High in fiber, healthy fats, and plant-based protein.
- Versatile – Enjoy it as a salad, side dish, or filling for wraps and tacos.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- ½ cup thinly sliced red onion
- 1 medium ripe avocado, pitted and roughly chopped
- ¼ cup cilantro leaves
- ¼ cup lime juice
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- ½ teaspoon salt
- 8 cups mixed salad greens
- 2 medium ears corn, kernels removed (or 2 cups frozen corn, thawed and patted dry)
- 1 pint grape tomatoes, halved
- 1 (15-ounce) can black beans, rinsed
Directions
1. Make the Dressing
- In a small bowl, whisk together the lime juice, olive oil, minced garlic, and salt.
2. Assemble the Salad
- In a large bowl, combine the salad greens, black beans, corn, grape tomatoes, and red onion.
3. Add Avocado and Cilantro
- Gently fold in the chopped avocado and cilantro leaves.
4. Toss and Serve
- Drizzle the dressing over the salad and toss to coat evenly.
- Serve immediately and enjoy!
Servings and Timing
- Servings: 4
- Preparation time: 10 minutes
- Total time: 10 minutes
Variations
- Spicy Kick – Add chopped jalapeños or a pinch of red pepper flakes.
- Cheesy Addition – Sprinkle crumbled feta or cotija cheese on top.
- Grain Boost – Mix in cooked quinoa or brown rice for extra heartiness.
- Protein Upgrade – Top with grilled shrimp or chicken for a more filling meal.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
- Best Fresh: Avocado may brown over time, so add fresh avocado before serving leftovers.
FAQs
Can I use canned corn instead of fresh or frozen?
Yes! Just drain and rinse canned corn before adding it to the salad.
How can I keep the avocado from turning brown?
Toss the avocado with a little extra lime juice before adding it to the salad.
Can I make this salad ahead of time?
Yes, but add the avocado and dressing just before serving to keep it fresh.
What can I serve with this salad?
Enjoy it with grilled chicken, tacos, or as a side for BBQ dishes.
Is this salad vegan and gluten-free?
Yes! It’s naturally vegan, gluten-free, and dairy-free.
How can I make this salad more filling?
Add cooked quinoa, farro, or chickpeas for extra protein and fiber.
Can I use a different dressing?
Absolutely! Try balsamic vinaigrette, honey-lime dressing, or a chipotle-lime dressing for a flavor twist.
Can I use dried cilantro instead of fresh?
Fresh cilantro is best, but you can use ½ teaspoon dried cilantro in a pinch.
How do I make this salad oil-free?
Omit the olive oil and use extra lime juice or mashed avocado for creaminess.
What’s the best way to serve this salad?
It’s great as a main dish, side salad, taco filling, or even in a wrap!
Conclusion
This No-Cook Black Bean Salad is an easy, fresh, and delicious way to enjoy a nutritious meal. With zesty lime dressing, creamy avocado, and crunchy veggies, it’s the perfect go-to salad for any occasion. Try it today and enjoy a healthy, flavorful meal in just 10 minutes!
No-Cook Black Bean Salad
- Total Time: 10 minutes
- Yield: 4 Servings
- Diet: Gluten Free
Description
This No-Cook Black Bean Salad is a fresh, vibrant, and healthy dish that comes together in just 10 minutes! Packed with protein-rich black beans, sweet corn, juicy tomatoes, and creamy avocado, it's perfect as a light meal, side dish, or taco filling. Naturally vegan, gluten-free, and dairy-free!
Ingredients
- ½ cup thinly sliced red onion
- 1 medium ripe avocado, pitted and roughly chopped
- ¼ cup cilantro leaves
- ¼ cup lime juice
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- ½ teaspoon salt
- 8 cups mixed salad greens
- 2 medium ears corn, kernels removed (or 2 cups frozen corn, thawed and patted dry)
- 1 pint grape tomatoes, halved
- 1 (15-ounce) can black beans, rinsed
Instructions
- Make the Dressing:
- In a small bowl, whisk together lime juice, olive oil, minced garlic, and salt.
- Assemble the Salad:
- In a large bowl, combine salad greens, black beans, corn, grape tomatoes, and red onion.
- Add Avocado & Cilantro:
- Gently fold in chopped avocado and cilantro leaves.
- Toss & Serve:
- Drizzle the dressing over the salad and toss to coat evenly.
- Serve immediately and enjoy!
Notes
- Spicy Kick: Add chopped jalapeños or red pepper flakes.
- Cheesy Addition: Sprinkle crumbled feta or cotija cheese.
- Grain Boost: Mix in cooked quinoa or brown rice.
- Protein Upgrade: Top with grilled shrimp or chicken.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Mexican
