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Southwest Black Bean Salad - Quick Vegan Bean Recipe with Fresh Corn & Zesty Flavors

This vibrant Southwest black bean salad comes together in just 15 minutes with protein-rich black beans, sweet corn, colorful vegetables, and a zesty lime dressing. Perfect for quick lunches, summer parties, or as a nutritious plant-based side dish that everyone will love.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 2 cups fresh or frozen corn kernels, thawed
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Method
 

Instructions
  1. In a large mixing bowl, combine the black beans, corn, red bell pepper, cherry tomatoes, and red onion. Gently toss to mix all the ingredients evenly.
  2. In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and pepper until well combined.
  3. Pour the dressing over the bean and vegetable mixture and toss gently to coat everything evenly.
  4. Fold in the fresh cilantro and diced avocado just before serving to maintain their fresh texture and color.
  5. Let the salad sit for 5-10 minutes to allow the flavors to meld together before serving.

Notes

For best flavor, use fresh corn when in season. Make ahead by preparing all ingredients except avocado and cilantro - add those just before serving. Salad keeps well for 3-4 days refrigerated and flavors improve after marinating.