Southwest Style Black Bean Cilantro Diced Veggie Salad
Bursting with vibrant colors and bold flavors, this Southwest Style Black Bean Cilantro Diced Veggie Salad is a refreshing and healthy dish that's sure to become a favorite. Packed with protein-rich black beans, crisp raw corn kernels, and a medley of diced bell peppers, cherry tomatoes, and red onion, this salad is a feast for both the eyes and the palate. Freshly chopped cilantro and a hint of optional jalapeño add a zesty kick, while a simple lime-cumin dressing ties everything together with a tangy, smoky flair. Ready in just 20 minutes with no cooking required, this versatile salad is perfect as a light lunch, a zesty side dish for grilled meats, or a flavorful topping for tacos. Healthy, quick, and utterly delicious, this black bean veggie salad is a must-try for lovers of bold, southwest-inspired cuisine!
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Recipe Information
Ingredients
- 15 oz (1 can, drained and rinsed) Black beans
- 1 cup Raw corn kernels (from fresh or thawed frozen corn)
- 1 medium Red bell pepper, diced
- 1 medium Orange bell pepper, diced
- 1 cup Cherry tomatoes, quartered
- 0.5 medium Red onion, finely diced
- 0.25 cup Fresh cilantro, chopped
- 1 small Jalapeño, finely diced (optional)
- 2 tbsp Lime juice (freshly squeezed)
- 2 tbsp Olive oil
- 1 tsp Ground cumin
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Drain and rinse the black beans thoroughly in a colander. Let them dry completely.
If using fresh corn, slice the kernels off the cob. If using frozen corn, ensure it is thawed and drained.
Dice the red and orange bell peppers into small, even pieces. Quarter the cherry tomatoes. Finely dice the red onion and jalapeño (if using).
Chop the cilantro leaves finely, discarding any thick stems.
In a large salad bowl, combine the black beans, corn kernels, diced bell peppers, cherry tomatoes, red onion, cilantro, and jalapeño (if using).
In a small mixing bowl, whisk together the lime juice, olive oil, ground cumin, salt, and black pepper to create the dressing.
Pour the dressing over the salad and toss gently until all the ingredients are well coated.
Taste test and adjust seasoning with additional salt, lime juice, or cilantro as needed.
Serve immediately as a standalone salad or as a complement to grilled meats, tacos, or tortilla chips. Refrigerate any leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3198 mg | 139% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 13.7 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 441 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
