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 all ingredients in a large bowl. Garnish with extra cilantro leaves if desired.
I shared this recipe at the Weekend Potluck, Sugar and Spice link up, Fiesta Fridays, and the Healthy Living Link Party!