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.
Servings: 6 servings
Calories: 338kcal
Ingredients
- 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
Chili Cumin Lime Dressing
- 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 kernels, fresh or frozen and thawed
- 1 large garlic clove, minced
- ½ cup cilantro, chopped
- avocado slices for garnish
- fresh lime wedges for garnish
Instructions
- In a small bowl or jar mix together all the ingredients for the Chili Cumin Lime Dressing and set aside.4 tbsp lime juice, 1 tbsp white wine vinegar, ½ cup avocado or olive oil, ½ tsp chili powder, ½ tsp ground cumin, 1 tbsp sugar, ½ tsp salt, ¼ tsp ground black pepper
- Place beans in a large bowl and add all the prepared vegetables, (except avocado) garlic and herbs. 2 x 540 ml/19 oz cans black beans, ½ cup red onion, 1 bell pepper, 1 cup English cucumber, 1 jalapeno pepper, 1 cup corn kernels, 1 large garlic clove, ½ cup cilantro,
- Pour in the dressing and toss to combine everything well. Best served after resting in the fridge or at room temperature for 20 minutes.
- Salad will keep in the fridge, covered, for up to one week.
Notes
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.
Nutrition
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