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A colorful bowl of black bean salad with corn, red peppers, and avocado
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High Protein Southwestern Black Bean Salad

Prep Time15 minutes
Total Time15 minutes
Servings: 4 servings
Calories: 320kcal

Ingredients

  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1.5 cups sweet corn, fresh or thawed
  • 1 large red bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 medium jalape ño, seeded and minced
  • 1 large avocado , cubed
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  • In a large mixing bowl, combine the rinsed black beans, corn, diced red bell pepper, red onion, minced jalapeño, and chopped cilantro.
  • In a separate small whisking bowl, emulsify the olive oil, lime juice, ground cumin, chili powder, salt, and black pepper to create the dressing.
  • Pour the vinaigrette over the bean mixture and toss thoroughly until all components are evenly coated.
  • Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • Gently fold in the cubed avocado immediately before serving to maintain texture and prevent oxidation.