Tex Mex Black Bean Salad with Chili Cumin and Lime Dressing
A colourful, nutritious and easy to prepare salad perfect for packed lunches or a hearty vegan dinner.
Prep Time20 minutes mins
Cook Time0 minutes mins
Course: Salad
Cuisine: American
Keyword: black beans, tex mex, vegetables
Servings: 6 servings
Calories: 338kcal
- 2 x 540 ml/19 oz cans black beans, drained and rinsed well
- ½ cup red onion, diced small
- 1 bell pepper, red, yellow or orange, diced small
- 1 cup English cucumber, diced small
- 1 jalapeno pepper, diced small. Leave in seeds if you like more heat.
- 1 cup corn. Fresh of frozen and thawed
- 1 large clove garlic, minced
- ½ cup cilantro, chopped
- avocado slices for garnish
- fresh lime wedges for garnish
Chili Cumin Lime Dressing
- 4 tablespoon lime juice, fresh squeezed
- 1 tablespoon white wine vinegar
- ½ cup avocado or olive oil
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
In a small bowl or jar mix together all the ingredients for the Chili Cumin Lime Dressing and set aside.
Place beans in a large bowl and add all the prepared vegetables, (except avocado) garlic and herbs.
Pour in the dressing and toss to coat.
Salad will keep in the fridge for one week.
STORAGE - this salad will last 4-5 days in the refrigerator. The veggies will begin to lose their crunch after a day or two but the flavour will still be delicious.
Serving: 1serving | Calories: 338kcal | Carbohydrates: 35g | Protein: 10g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 751mg | Potassium: 620mg | Fiber: 11g | Sugar: 6g