Description
This Loaded Black Bean Salad is packed with so many delicious ingredients and it’s tossed with a simple lime juice dressing. Make this black bean salad for parties, potlucks, BBQs or just for yourself! Enjoy with tortilla chips or crackers or fill a taco with this flavorful vegetarian black bean salad!
Ingredients
Scale
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup corn kernels, fresh, canned or frozen (thawed completely) will work
- 2 cups diced tomatoes, about 12 oz total (I used cherry tomatoes)
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 cup thinly sliced radishes
- 1 cup diced red onion
- 1 large avocado, peeled, pitted and diced
- 1 cup crumbled queso Fresco
- 3/4 cup chopped fresh cilantro
- Diced jalapeno, to taste (fresh or pickled)
- 2–3 cloves garlic, minced
- 1/3 cup olive oil
- 1/3 cup fresh lime juice
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Tortilla chips or crackers, for serving
Instructions
- Add the black beans and chickpeas to a large bowl. Next, add in the corn, tomatoes, bell peppers, radishes, onion, avocado, cilantro, queso fresco, jalapeño and garlic.
- Next, pour over the olive oil and lime juice. Add in the cumin and chili powder. Mix salad together well and then season with salt and pepper, to taste. Feel free to omit any ingredients you don’t have on hand, or enjoy, and add extras of what you do like.
- Black Bean salad is great served immediately, but can be refrigerated for a couple of hours before serving. Enjoy with corn chips or crackers.
Notes
Black Bean Salad is best when served immediately, but can be refrigerated for a couple hours before serving, if needed.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Category: Side, Vegetarian
- Method: No Cook
- Cuisine: Mexican Inspired
