Tex-Mex Black Bean Salad
This Tex-Mex Black Bean Salad is packed with colorful veggies, hearty black beans, and a tangy lime dressing! A wholesome and fuss-free vegan recipe that’s perfect for picnics, lunches, or meal prep.
- Prep Time: 10 Minutes
- Cook Time: 0 Minutes
- Total Time: 10 minutes
- Yield: Serves 3 to 4 1x
- Category: Main
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cans black beans, drained and rinsed
- 2 ears of fresh corn (or ~ 2 cups frozen corn, thawed)
- 1 small orange bell pepper, diced*
- 1/2 cup pickled jalapeños, roughly chopped
- 8 ounces grape or cherry tomatoes, cut in half
- 1/2 bunch cilantro, stems and leaves finely chopped
- 1/4 cup diced red onion
- 1 1/2 tablespoons avocado or olive oil
- Juice of 2 limes (about 2–3 tablespoons)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon sea salt
Instructions
- Prep: drain and rinse the black beans and prep all of the vegetables
- Mix: add the beans, corn, bell pepper, pickled jalapeños, tomatoes, cilantro, and red onion to a large mixing bowl. Drizzle the oil, lime juice, and spices on top, then mix well using either a spatula or serving utensils. Let sit (I like to stick it in the fridge) for at least 10 minutes, to let all of the flavors combine. Add more salt to taste, if necessary.
- Serve as desired; this is a filling and hearty salad, but can also double as a dip! Store leftovers in the fridge for up to 5 days.
Notes
- Vegetables: if you’d like to save some prep time, pulse the bell pepper, jalapeños, cilantro, and onion in a food processor until finely chopped.
- Oil-Free: you can omit the oil from this recipe if you’d like, but the final flavor will be less creamy
Keywords: tex mex salad, vegan black bean salad, vegan bean salads, black bean salad, healthy black bean salad
Find it online: https://frommybowl.com/tex-mex-black-bean-salad-vegan/
