A simple salad is always a go-to meal at my house. Quality ingredients is always the key because quality can turn simple into outstanding! I make a lot of lunch salads that never make it onto the blog because I don’t take time to take pictures before work in the mornings. I made this cilantro lime southwest black bean salad for a grill out this past weekend, and it was a hit!
Salads like this make excellent side dishes or light meals. I like to make large batches to eat for lunch all week long. As a side dish it can add a lot protein to a meal. I serve bean salads with my grilled carrots dogs and barbecue jackfruit sandwiches because they don’t have a lot of protein on their own. This salad is vegan and gluten free, making it a great choice for potlucks and cookouts because it serves many diets!
Variations to the Cilantro Lime Southwest Black Bean Salad recipe:
- If you don’t like cilantro (I didn’t use to!), try zesting the lime instead to add a citrus-y note to the salad.
- This salad is easily doubled if you need more servings for a large party or cookout.
- I prefer the texture of black beans in this salad, but have also used kidney beans with success.
- The onion can be omitted if raw onion is not your thing!
- 1½ cups cooked black beans (or 1 can rinsed and drained)
- 1 cup frozen corn kernels, thawed
- ¼ cup diced red onion
- 1 large roma tomato, diced
- 2 large garlic cloves, minced
- ½ cup minced cilantro (stems and leaves)
- ½ tsp cumin and red pepper flake, each
- ¼ tsp salt and pepper, each
- 1 TBS olive oil
- Juice from ½ a lime (1-2 TBS)
- Mix together black beans, corn, onion, tomato, garlic, cilantro, cumin and red pepper flake in a large bowl.
- Whisk together olive oil, lime juice, salt and pepper.
- Pour over the bean mixture and toss to coat.
- Garnish with extra cilantro leaves if desired.
I love the combination of veggies for your awesome salad! Thanks so much for sharing your post with us at Full Plate Thursday. Have a great weekend and come back to see us real soon!
Miz Helen
Thank you! Have a great week!
This looks so yummy! I love salads like this, and I have all of the ingredients, so I’m going to give this a try. With recipes like this, I like to make a big batch so I can nosh on it all week.
I hear you, salads that keep well are a life saver when you are busy! I hope you enjoy the recipe!
I love how colorful this salad is. Let’s you know that it’s filled with lots of yummy things that are good for you and to you.
Yes! Colorful salads are awesome in so many ways. Thanks Sandra!
That’s exactly what I need in my bowl when I make Chipotle’s sofritas! Looks like summer.
Chipotle would work great with these flavors!
I almost ever make salads, instead. Perhaps I’m afraid I cannot satiate my appetite only with greens. But wait, a salad can be so much more than leafs! This dish is a proof of how nutritious and complete salads can be.
Yes! Salads don’t have to be composed of lettuce and greens. I find bean salads to be really filling, lots of protein!
This looks so delicious and refreshing! Thank you for sharing at Fiesta Friday party!
x
Jhuls
https://thenotsocreativecook.wordpress.com/
Thank you Jhuls!
This is my kind of salad, summery and refreshing and so good for you! Thank you for sharing with FF:)
Thanks Monika! This is one of my favorite salads, and I love it for summer!
Your photography (and recipes, obviously!) is awesome!
Thanks Heidi! Such kind words 🙂