This delicious southwest bean salad can be made in under an hour and makes for a great side dish, dip for chips, or wrap filling. I love making this in the beginning of the week for a great make-ahead lunch or healthy side dish for dinner. It pairs great with grilled chicken, pulled pork, and beef tacos.
Why you will love this salad
- Make up to 5 days in advance
- Allergy friendly (GF, VG, DF, Nut-free)
- Simple swaps to adjust to your flavor profile
- It’s so versatile as a side, dip, or even a wrap filling
- Healthy combination of vegetables and protein packed black beans
- Makes a beautiful side dish/ dip for a party
What you will need
- Tomatoes (any type will do)
- Bell Peppers or mini sweet peppers (add jalapeño for extra heat)
- Diced chipotle peppers or Chipotle in adobo sauce canned (see notes for substitutions)
- Cilantro
- Red or white onion
- Canned Black beans
- Avacado
- Honey, agave, or sugar
- Vinegar
- Limes or lemons
- Salt and pepper
Easy Vibrant Southwest Bean Salad
This delicious southwest bean salad can be made in under an hour and makes for a great side dish, dip for chips, or wrap filling.
Ingredients
Instructions
-
Begin by heating a large sauce pan over medium high heat. Add the olive oil and let it warm for about a minute before adding the frozen corn. Spread the corn evenly over the sauce pan. Let it cook over medium high heat for 5 minutes to develop browning. Do not stir during this time. In the meantime, drain and rinse the canned black beans in a separate large bowl.
-
After 5 minutes, stir the corn and continue to stir every 5 minutes until they develop some browning or slight char color. Once corn begins to brown, turn off the heat and let cool while you make the remaining salad.
-
In a small bowl squeeze 3-4 limes or lemons until you get around ⅓ cup of juice. Tip: I like to save ½ of a lime to squeeze over the avocado to prevent it from browning. Next add the sweetener of choice, tablespoon of olive oil, and minced chipotle pepper. If you do not have chipotle peppers see substitutes in notes. Whisk until combined.
-
Next begin chopping the tomatoes, peppers, cilantro, and onion(or scallions). If serving that day, also chop the avocado or squeeze lime juice to prevent browning for 1-2 days. Once all vegetables are chopped, add them to the beans along with the cooled corn.
-
Drizzle the dressing over the salad and toss until combined. Refrigerate at least an hour before serving to let the flavors develop. Toss and taste just before serving to adjust seasoning for more salt or pepper. This bean salad will keep for 4-5 days in the refrigerator.
Note
1)Substitute canned chipotle peppers with 1 tsp of smoked paprika, 1 tsp chili powder, ¼ tsp cumin, ½ onion powder, pinch of salt, and pinch of cayenne pepper for heat (optional)
2)Add jalapeno for more heat in the salad
3)Substitute black beans for pinto beans or any of your favorite beans on hand
4)Substitute 4-6 scallions thinly sliced in place of onion
