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Black Bean Salad
This easy Black Bean Salad combines fresh, frozen, and canned ingredients for a budget-friendly 20-minute side dish or light lunch. The homemade salad dressing elevates the flavors of this vegetarian recipe to restaurant-worthy territory.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
In a small bowl, whisk together scallions, lime juice, olive oil, chipotles, honey, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/4 teaspoon pepper).
lime juice3 tablespoonsolive oil1 tablespoon
2
In a medium skillet over medium-high heat, heat olive oil until shimmering. Add corn and cook until brown spots form, about ⏱️ 5 minutes.
olive oil1 tablespoon
3
In a large bowl, add corn, black beans, avocado, tomatoes, and cilantro. Drizzle with dressing and stir to combine. Season to taste with salt and pepper.
Nutrition Facts
calories
188 kcal
fat Content
15 g
serving Size
1 cup
fiber Content
5 g
sugar Content
2 g
sodium Content
8 mg
protein Content
2 g
carbohydrate Content
15 g
saturated Fat Content
2 g
unsaturated Fat Content
12 g
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