Southwestern Black Bean Salad

Southwestern Black Bean Salad

Ingredients

  • 15 oz. can black beans
  • 8 oz. cherry tomatoes, diced
  • 1 cup corn (I used frozen, thawed)
  • 1 large orange bell pepper, diced
  • 1/3 cup red onion, finely diced
  • 3/4 cup loosely packed cilantro, stems removed
  • 1 avocado
  • {For the dressing}
  • Juice from 1 large orange
  • Juice from 1 1/2 limes
  • 1/4 tsp. cumin, or more to taste
  • 1/2 tsp. agave (or honey)
  • 1/8 tsp. salt
  • Optional: cayenne pepper or chipotle for a kick!

Directions

  1. Make the dressing:
  2. in a small bowl, whisk together all ingredients until agave/honey is incorporated. It should yield about 1/2 cup dressing. Set aside.
  3. In a separate bowl, combine the beans (rinsed and drained), tomato, corn, red onion, bell pepper, and roughly chopped cilantro.
  4. Add the dressing and toss to combine.
  5. Best if chilled 1 hour (can be longer) before serving.
  6. Stir well before serving, as some of the dressing gathers at the bottom.
  7. Top with diced avocado right before serving.