Description
This easy black bean salad is one of my simplest salads yet. Plus, it’s super versatile and can serve as both a standalone meal or a fun dip for chips! It’s the ultimate spoon salad!!
Ingredients
Scale
Aromatics & Seasonings
- 1/2 small red onion, finely diced
- 1 medium jalapeno pepper, seeded and finely diced
- 2 garlic cloves, finely minced
- 3 tbsp lime juice
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tsp kosher salt
Other Ingredients
- 1 1/2 cups (13.4 oz of 385 g) cooked black beans, drained and rinsed
- 1 cup sweet yellow corn
- 1 medium Haas avocado, pitted and diced into cubes
- 1/2 cup cherry tomatoes, quartered (about 12 tomatoes)
- 1/2 cup loosely packed minced cilantro
Instructions
- Macerate the aromatics. Dump the onion, jalapeno pepper, and garlic into a large bowl, drizzle over the lime juice, olive oil, cumin, and kosher salt, and stir well. Then set aside to macerate for 10 minutes – this process helps release even more flavor and juice from the aromatics and concentrates their flavor.
- Prep the remaining ingredients. While the aromatics macerate, I like to use this time to rinse the black beans, cook the corn, and dice the tomatoes, avocado, and cilantro.
- Add the remaining ingredients and toss together. Dump the black beans into the bowl of aromatics, followed by the corn, avocado, cherry tomatoes, and cilantro. Toss together well and adjust salt as needed.
- Serve immediately on its own or with a side of tortilla chips!
Notes
Keep in mind that if you’re serving this as a side dish, it’ll serve 3-4 people. However, I usually treat this salad as a standalone meal, which it’s noted as serving 2 people.