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
