Description
How to make black bean confetti salad 2.0 with crisp vegetables, zesty lime, and fresh herbs that’s perfect for meal prep and summer gatherings.
Ingredients
Scale
Base Ingredients
- 2 (15 oz) cans black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 large red bell pepper, finely diced
- 1 medium cucumber, diced
- 1/2 red onion, finely diced
Fresh Elements
- 1/2 cup fresh cilantro, chopped
- 1 large avocado, diced
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
Flavor Builders
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
Seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Instructions
- Prep Vegetables: Dice the bell pepper, cucumber, and red onion into small, uniform pieces. Aim for pieces about the size of the corn kernels for the best texture and appearance.
- Combine Base: In a large bowl, combine the drained black beans, thawed corn, diced vegetables, and chopped cilantro. Gently toss everything together to distribute evenly.
- Make Dressing: In a small bowl, whisk together lime juice, olive oil, minced garlic, jalapeño, cumin, chili powder, salt, pepper, and smoked paprika until well combined.
- Dress Salad: Pour the dressing over the bean mixture and toss gently to coat everything evenly. Let it sit for 10 minutes to allow flavors to meld together beautifully.
- Add Avocado: Just before serving, gently fold in the diced avocado to prevent it from getting mushy. This keeps the avocado pieces intact and prevents browning issues.
- Final Taste: Taste and adjust seasoning with more lime juice, salt, or pepper as needed. The flavors should be bright, balanced, and make your mouth water immediately.
- Serve Fresh: Serve immediately at room temperature or chilled. This black bean confetti salad 2.0 tastes best within 2 hours of adding the avocado for optimal texture.
Notes
- Don’t add avocado until just before serving to prevent browning and mushy texture.
- Rinse canned black beans thoroughly to remove excess sodium and metallic taste.
- Let dressed salad sit 10 minutes before serving for flavors to meld properly.
- Store without avocado for up to 3 days – flavors improve overnight.
- Char corn kernels in dry skillet for extra smoky depth and complexity.
- Massage diced red onion with salt to mellow harsh bite before adding.
Allergy Information: None
Nutrition
- Calories: 185 calories
- Fat: 8g
- Carbohydrates: 24g
- Protein: 7g