Greatest plates · Salad

Fresh Black Bean Salad

Name: Fresh Black Bean Salad
Prep time: 20 min
Yield: 6 servings
Cuisine: Southwestern
Ingredients: 3 can black beans, rinsed and well-drained (400g cans); 2 ears corn, shucked, or 1 cup canned/defrosted; 1 whole bell pepper, chopped; 1 cup cherry tomatoes, quartered; 1 cup red onion, chopped, from 1 small onion; ½ cup coriander, finely chopped; 1 whole jalapeño, finely chopped, seeds optional; 1 tsp lime zest, from 1 lime; 2 tbsp lime juice, about 1 lime, to taste; ¼ cup extra-virgin olive oil; ¼ cup white wine vinegar; ½ tsp chili powder; ½ tsp ground cumin; ½ tsp salt, to taste; avocado, sliced, optional, to garnish; feta, crumbled, optional, to garnish; lime wedges, optional, to garnish

Black beans with corn, cherry tomatoes, capsicum and red onion in a sharp lime dressing. Better after a couple of hours in the fridge.

Serves 6Prep 20 minSalad

Containsdairy

Inspired by a recipe from Cookie and Kate ↗

Protein 19%Carbs 57%Fat 24%

About 397 kcal a serve — 20 g protein, 59 g carbs, 11 g fat. Each segment is that macro's share of the calories, within about 10%.

AI-generated for KalaPlate

Ingredients

Serves 6

Method

Prep the vegetables

Prep

Chop the capsicum, quarter the cherry tomatoes, chop the red onion, finely chop the coriander and jalapeño, and cut the corn kernels off the cobs if using fresh.

Combine the base

In the bowl

In a large serving bowl, add the rinsed black beans, corn, capsicum, cherry tomatoes, red onion, coriander and jalapeño.

In the bowlAdd all →

black beans

corn

bell pepper

cherry tomatoes

red onion

coriander

jalapeño

Add the dressing

Dressing

Add the lime zest, lime juice, olive oil, white wine vinegar, chili powder, cumin and salt directly to the bowl.

In the bowlSeason →

lime zest

lime juice

extra-virgin olive oil

white wine vinegar

chili powder

ground cumin

salt

Toss and taste

Toss

Toss everything to combine. Taste and adjust until the flavours really pop — usually another teaspoon or two of vinegar (or lime juice for milder flavour) and another 1/4 teaspoon salt.

Chill

Cover and chill to enhance the flavours, preferably for at least 2 hours or overnight.

2 hr+

Serve

On top

Serve in individual bowls as is, or topped with sliced avocado, crumbled feta and lime wedges.

In the bowlGarnish →

avocado

feta

lime wedges

Cook's noteDon't skip the chill time — at least 2 hours lets the flavors mingle; keep the avocado on top rather than mixed in so it doesn't deteriorate.

Estimated per serve

397 kcal · 20 g protein · 59 g carbs · 11 g fatestimates, within ~10%

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Ingredients

Method

Prep the vegetables

Combine the base

Add the dressing

Toss and taste

Chill

Serve

More recipes like this

Ingredients

Method

Prep the vegetables

Combine the base

Add the dressing

Toss and taste

Chill

Serve

More recipes like this