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In the heat of the summer, I love a good cold bean salad. They're hardy, yet they don't make your body have to heat up too much digesting them. There are so many different combinations that you can do with bean salads too. This bean salad calls for taco seasoning, but you can also forgo that and use a balsamic vinegar and Italian seasons. You can try out a different taste and use a sesame dressing with this, though I do love a good pasta salad with sesame dressing. The best part about this salad is that anything you don't like, you can take out or substitute. Just about any crunchy vegetable combination works with black beans. This is my southwest version of black bean salad, and probably the most common you'll find out there.
Southwest Black Bean Salad
- 2 cans black beans, rinsed and drained
- 1 cup sweet kernel corn
- 1 small red onion diced
- 4 Roma tomatoes, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1/4 cup cilantro, chopped
- 1 cucumber, peeled and chopped
- 1 Avocado, peeled, pitted, and diced
- 1/4 cup olive oil
- 1 lime, zested and juiced
- 1/2 tsp. cumin powder
- 1/2 tsp. smoked paprika powder
- salt and pepper to taste
- In a large bowl, toss together the black beans, corn, tomatoes, bell peppers, red onions, and cucumbers.
- Combine the olive oil, lime zest and juice, cumin powder, and smoked paprika in a small bowl.
- Pour the seasoned oil mixture over the salad and toss to combine. Season to taste with salt and pepper.
- Gently fold the chopped avocado into the salad last, avoiding mashing them too much.