Black Bean Salad Recipe
A vibrant and zesty Black Bean Salad featuring colorful bell peppers, jalapeno, and red onion, tossed with a lime and olive oil dressing. This quick and nutritious salad is perfect as a light meal or a refreshing side dish, ready in just 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Salad Ingredients
- 1 can (14.5 ounces) black beans, drained and rinsed
- 3 bell peppers (red, orange, or yellow), diced
- 1 jalapeno, diced
- 1/2 red onion, diced
- 2 cloves garlic, finely diced
Dressing
- 1 tablespoon olive oil
- Juice of one lime
- 1 teaspoon kosher salt
- 1/2 teaspoon fajita seasoning
Instructions
- Prepare the vegetables: Dice the bell peppers, jalapeno, and red onion finely. Mince the garlic cloves to release their flavor without overpowering the salad.
- Combine ingredients: In a large mixing bowl, add the drained and rinsed black beans along with the diced peppers, jalapeno, onion, and garlic. Mix gently to evenly distribute the ingredients.
- Add dressing: Pour in the olive oil, fresh lime juice, kosher salt, and fajita seasoning. Stir the salad thoroughly, ensuring the dressing coats all the ingredients for a balanced flavor.
- Serve or store: The salad can be served immediately for a fresh and crisp texture or refrigerated for up to 4 days to let the flavors meld further. Stir before serving if chilled.
Notes
- This salad is best served chilled or at room temperature.
- Adjust the amount of jalapeno according to your desired spice level.
- For added texture, consider topping with chopped fresh cilantro or avocado slices before serving.
- Store in an airtight container in the refrigerator for up to 4 days.
Find it online: https://justsosavory.com/black-bean-salad-recipe/
