A fresh black bean salad, perfect for a summer picnic or potluck. Tomatoes, jalapeños, avocado, black bleans and corn combined to give this salad its kick and fresh flavors.
We've sample many brands of canned black beans (see our Black Bean Burrito Bowl for details). Our favorites for flavor are S&W Premium Black Beans, Bush's Best Black Beans, and Goya.
This black bean salad uses cilantro. For those of you who don't like cilantro, feel free to substitute with fresh basil.
- 1 (15 ounce) can of black beans, rinsed and drained (or 1 1/2 cups of freshly cooked black beans)
- 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled, or grilled and cooled)
- 1/2 cup chopped green onions (including onion greens) or shallots
- 2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
- 3 fresh plum tomatoes, seeded and chopped
- 1 avocado, peeled, seeded, and cut into chunks
- 1/2 cup chopped fresh cilantro
- 2 Tbsp lime juice (about the amount of juice from one lime)
- 1 Tbsp olive oil
- 1/2 to 1 teaspoon of sugar (to taste)
- Salt and pepper to taste
1 In a large bowl, gently combine the black beans, corn, chopped green onions, minced jalapeños, chopped tomatoes, lime juice, and olive oil. Gently fold in the chopped avocados.
2 Add salt and pepper to taste. Sprinkle with sugar to taste, enough to balance the acidity from the tomatoes and lime juice. Chill.
3 Right before serving, add the chopped fresh cilantro.