Go Back

Black Bean Salad

Course Salad
Cuisine Southwestern
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Author Joyful Homemaking


  • Salad
  • 15 ounce can black beans rinsed and drained
  • 1 cup frozen corn
  • 1 orange pepper chopped into small bite size pieces
  • 1/4 cup chopped red onion
  • 1 cup cherry tomatoes chopped in fourths
  • 1 avocado cut in small bite sized pieces
  • 1/4 cup fresh cilantro chopped
  • 1 Tablespoon Extra Light olive oil
  • Salt and pepper to taste
  • Dressing
  • 1/4 cup Extra Light olive oil
  • 1/2 teaspoon jarred minced garlic
  • 1 1/2 teaspoons salt
  • Juice of two limes
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder


  • Mix up your dressing first, so it’s ready to go when you need it. In a small jar, add all the dressing ingredients, and shake well. Now you’re ready to make the salad.
  • Cut up the tomatoes, pepper, onion and cilantro, and rinse and drain the black beans. Set them aside.
  • In the tablespoon of olive oil, lightly cook the peppers, onion and corn for just a couple of minutes over medium heat, till the onion and pepper are slightly cooked, but still crunchy.
  • Then add the black beans, and lightly stir for a couple more minutes, till they’re just warm.
  • Pour the dressing over and stir well.
  • Take the mixture off the stove, and add the cilantro and tomatoes. Now cut up and add the avocado (after skinning and taking out the seed). Toss it all lightly, and serve the salad immediately.