Vibrant Bean and Vegetable Salad (Print Version)

Colorful bean salad with corn, peppers, and zesty lime dressing. Great as a dip or side dish for any occasion.

# Components:

→ Beans & Legumes

01 - 1 (15 oz) can black beans, drained and rinsed
02 - 1 (15 oz) can black-eyed peas, drained and rinsed

→ Vegetables

03 - 1 cup cherry tomatoes, diced
04 - 1 cup sweet corn kernels, fresh or thawed
05 - 1/2 red onion, finely diced
06 - 1 red bell pepper, diced
07 - 1 green bell pepper, diced
08 - 1 jalapeño pepper, seeded and finely chopped
09 - 1/2 cup fresh cilantro, chopped

→ Dressing

10 - 1/4 cup extra-virgin olive oil
11 - 3 tablespoons freshly squeezed lime juice
12 - 2 tablespoons red wine vinegar
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a large mixing bowl, combine black beans, black-eyed peas, cherry tomatoes, corn kernels, red onion, red bell pepper, green bell pepper, jalapeño, and fresh cilantro.
02 - In a small bowl or jar, whisk together extra-virgin olive oil, lime juice, red wine vinegar, ground cumin, smoked paprika, sea salt, and black pepper until thoroughly blended.
03 - Pour the prepared dressing over the bean and vegetable mixture. Gently toss to combine, ensuring all ingredients are evenly coated with the vinaigrette.
04 - Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
05 - Serve chilled or at room temperature with tortilla chips or as a side salad.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat, which means you can make it the morning of a party and forget about cooking until showtime.
  • The flavors get even better as it sits in the fridge, so this is one of those rare dishes that rewards you for planning ahead.
  • It works as a dip, a salad, a taco topping, or served alongside grilled meat—basically it fits wherever you need it to.
02 -
  • If you don't rinse your canned beans thoroughly, they'll taste canned no matter what else you do—take the extra 30 seconds and your entire dish improves.
  • Don't add avocado until you're ready to serve it, or it'll turn brown and look sad before anyone gets to eat it.
03 -
  • Make the dressing in a jar you can seal, then shake it hard for 30 seconds—you'll get a better emulsion and your arm will get a little workout.
  • If the salad tastes flat after an hour in the fridge, squeeze in a bit more lime juice and it comes back to life immediately.
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