Black Bean Salad with Cilantro-Lime Vinaigrette

black bean salad

Black Bean Salad with Cilantro-Lime Vinaigrette


15oz Can Black beans, drained and rinsed
1 Fresh Corn cob, boiled, kernels removed
1 Fresh Red bell pepper, diced
1 Clove Garlic, minced
1 Tbsp Shallots, minced
1 Tsp Salt
optional Pinch Cayenne pepper
4 Tbsp Extra virgin olive oil
½ Tsp Lime zest
3 Tbsp Lime juice
¼ Cup Fresh cilantro, chopped
1 Ripe Avocado


  1. Combine prepared black beans, corn, red pepper, garlic, and shallots
  2. For the dressing, combine salt, cayenne, olive oil, lime zest and juice. Pour over the black bean mixture and stir. Cover and chill for a few hours or overnight.
  3. Remove from fridge, dice the avocado and mix into salad. Garnish with more cilantro if desired.
Dietitian Tips:

§  Corn not in season? Substitute with canned corn kernels. Use ¾ cup per 1 ear of fresh corn as a rule of thumb.

§  This recipe serves well as a side dish, but can be turned into a full sized meal if served with cooked quinoa or another whole grain of your choice.

§  You can even fill it into a whole grain pita or wrap for a quick grab and go lunch.


Servings: 3

Serving Size: 1/3 of recipe

Total Calories 440
Carbohydrate 38 grams
Total Fat 29 grams
Protein 11.6 grams
Fiber 16 grams
Prep Time:

Cook Time:

10-15 minutes

Chill time


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