Description
This Black Bean & Tomato Salad is a fresh, colorful side dish packed with protein and vibrant flavors. Juicy tomatoes, hearty black beans, crisp vegetables, and a zesty lime dressing make it perfect for barbecues, picnics, or a light lunch.
Ingredients
Main Ingredients
- 2 cups cooked black beans, drained and rinsed
- 2 cups cherry tomatoes, halved
- 1 small red onion, finely diced
- 1 bell pepper, diced
- ¼ cup chopped fresh cilantro
Dressing
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine Ingredients: In a large bowl, combine the black beans, halved cherry tomatoes, finely diced red onion, diced bell pepper, and chopped fresh cilantro, ensuring all the vegetables are evenly mixed.
- Prepare Dressing: In a separate small bowl, whisk together the olive oil, fresh lime juice, ground cumin, salt, and black pepper until the dressing is well-blended and slightly emulsified.
- Toss Salad: Pour the prepared dressing over the combined salad ingredients and toss gently to coat all the components evenly with the flavorful dressing.
- Chill: Refrigerate the salad for at least 15 minutes to allow the flavors to meld together and to serve it chilled or at room temperature as preferred.
- Serve: Serve the salad chilled or at room temperature, optionally adding avocado just before serving for extra creaminess.
Notes
- Add avocado just before serving for extra creaminess.
- Store leftovers in the refrigerator for up to 3 days.
- Great as a side dish or taco filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
