TEX-MEX BLACK BEAN SALAD
This Tex-Mex Black Bean Salad delivers both taste and nutrition in one vibrant bowl that’s bold, colourful and packed with plant-based protein. This salad features hearty black beans, sweetcorn, cherry tomatoes, creamy avocado, and crisp romaine, which is brought together with a zingy lime vinaigrette. The addition of red pepper gives a subtle sweetness and crunch, while every ingredient adds a pop of texture and flavour. This Tex-Mex black bean salad is an uncooked salad, which is perfect for quick lunches, picnics or as a flavourful side dish at barbecues and potlucks.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Tex-Mex
PREPARATION/TECHNIQUES
No-Cook
OCCASION/HOLIDAY
Cinco De Mayo, Picnic, Summer, Backyard BBQ, Super Bowl, Graduation, Ramadan, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Quick & Easy, Vegan, Low Fat, Wheat / Gluten-Free, Low/ No Sugar
DISH TYPE
Salad
INGREDIENTS
- 2 tablespoons lime vinaigrette
- ½ cup canned black beans, rinsed
- ¼ cup sweetcorn
- ¼ avocado, diced
- ¼ cup cherry tomatoes, halved
- ¼ cup red pepper, diced
- ¼ cup chopped romaine
FULL NUTRITIONAL INFORMATION
- Calories: 255 kcal
- Protein: 9 grams
- Carbohydrates: 20 grams
- Sugars: 4 grams
- Fat: 14 grams
- Saturated Fat: 2 grams
- Fibre: 9 grams
- Sodium: 210 milligrams
- Cholesterol: 0 milligrams
PREPARATION
- Rinse The Black Beans: Drain and rinse the canned black beans under cold running water to remove excess sodium. Shake off water and place in a mixing bowl.
- Add Fresh Ingredients: Add sweetcorn, halved cherry tomatoes, diced red pepper, chopped romaine and diced avocado to the bowl.
- Dress The Salad: Drizzle 2 tablespoons of lime vinaigrette over the salad and gently toss until everything is evenly coated.
- Mix Gently: Be careful not to mash the avocado. Use a spoon or spatula to combine all ingredients gently.
- Serve Or Store: Enjoy immediately or layer into a mason jar for a portable lunch, keeping avocado near the top to preserve its freshness.
PREP TIME
10 minutes
COOKING TIME
None
TIPS
- Use Ripe Avocado: Choose one that yields slightly to pressure but is not mushy for the best texture.
- Rinse Thoroughly: Always rinse canned black beans and corn to reduce salt and enhance taste.
- Layer Smartly: When packing in a jar, place beans and corn at the bottom and lettuce and avocado on top.
- Prevent Browning: Add a little lime juice directly to the avocado if not serving immediately.
- Toss Before Eating: Stir well or shake the jar to distribute the vinaigrette evenly before eating.
VARIATIONS
- Add Grains For Bulk: Stir in 2 tablespoons of cooked brown rice or quinoa for a more filling meal.
- For Extra Protein: Add grilled tofu, shredded chicken (for non-vegans) or tempeh.
- Include Fresh Herbs: Chopped coriander or spring onions elevate freshness and aroma.
- Make It Spicy: Add diced jalapeños or a pinch of chilli powder for a fiery kick.
- Switch Up The Greens: Use spinach or mixed greens if romaine isn’t available.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container or mason jar for up to 2 days.
- Make-Ahead Convenience: Ideal for lunch preparation to keep avocado separate until serving to avoid browning.
- Freezing Note: Not recommended for freezing due to high water content in the vegetables and avocado.
- Layering Tip: Pack beans and corn at the base to keep the lettuce crisp and avocado fresh.
- Storage Temperature: Keep refrigerated and serve chilled for optimal flavour and texture.
