A refreshing, colorful salad packed with black beans, crisp vegetables, and a zesty lime dressing—perfect for quick meals or healthy sides.

Scale

2 cans (15 oz / 425 g each) black beans, drained and rinsed

1 cup (150 g) cherry tomatoes, halved

1 medium red bell pepper (150 g), diced

1 small red onion (70 g), finely chopped

1 cup (150 g) corn kernels

1/4 cup (15 g) fresh cilantro, chopped

1 avocado (150 g), diced

3 tablespoons (45 ml) olive oil

2 tablespoons (30 ml) lime juice

1 teaspoon (5 g) ground cumin

1/2 teaspoon (2 g) garlic powder

1/2 teaspoon (3 g) salt

1/4 teaspoon (1 g) black pepper

1 teaspoon (5 ml) honey or maple syrup (optional)

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Drain and rinse black beans thoroughly.

Chop all vegetables into small, even pieces.

In a bowl, whisk together olive oil, lime juice, cumin, garlic powder, salt, pepper, and honey.

In a large bowl, combine beans, tomatoes, bell pepper, onion, corn, and cilantro.

Pour dressing over the mixture and toss gently.

Fold in diced avocado just before serving.

Chill for 20–30 minutes for best flavor.

Add avocado right before serving to prevent browning

Adjust lime juice and salt to taste

Store leftovers in an airtight container for up to 3 days