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–+ servings

Black Bean Veggie Salad

This recipe is sure to be a crowd pleaser with the many different ways you can use it. Serve it as a salad, an appetizer with tortilla chips, sneak it into a quesadilla, or served as a side to an entree such as our Cajun Shrimp Skewers or Southwest Turkey Burgers. And the best part? It is super easy and quick to make!
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Carbohydrates 26g
Protein 7g
Fat 7g
Fiber 6g
Calories 195
Servings 8 servings

Ingredients
  

  • 2 cans black beans drained and rinsed
  • 1 1/2 cups corn fresh, frozen, or canned
  • 1/2 red onion diced
  • 1 red bell pepper diced
  • 1 orange bell pepper diced
  • 1 jalapeno diced (seeds removed for less heat)
  • 1/3 cup fresh cilantro chopped
  • 1/4 cup olive oil
  • 3 tbsp fresh lime juice
  • 2 tsp honey
  • 2 cloves garlic minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • salt and pepper to taste
  • 1 avocado

Instructions
 

  • Place the black beans, corn, red onion, red bell pepper, orange bell pepper, jalapeno, and cilantro in a large bowl.
  • In a small bowl, whisk together olive oil, lime juice, honey, garlic, chili powder, cumin, salt, and pepper.
  • Pour the dressing over the beans and veggies. Toss gently to coat. Serve cold.
  • Note: The flavors come out more as it sits. I recommend placing in the refrigerator for one hour (or more) prior to serving. This recipe also makes great leftovers and is a wonderful cold meal prep lunch!

Notes

*The nutrition figures above are based on one serving and should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in foods, and the way ingredients are processed change the effective nutritional information in any given recipe.
Keyword lunch, make ahead, meal prep, salads, sides, vegetarian
Tried this recipe?Let us know how it was!