From My Bowl

Tex Mex Black Bean Salad

10 mins prep0 mins cook

This Tex Mex Black Bean Salad tosses colorful veggies and hearty black beans in a tangy lime dressing for a wholesome, exciting side dish, lunch, or party dip. Vegan and Gluten-Free, Oil-Free Option.

0 servings

What you need

3 tbsp avocado oil

1 fresh lime juice

½ tsp ground cumin

½ tsp garlic powder

½ tsp chili powder

½ tsp kosher salt

2 cooked black beans

2 ear corn

1 sweet orange pepper

½ cup pickled jalapenos

10 oz grape tomato

½ fresh cilantro

½ red onion

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Instructions


0 Dressing: In a small jar add the oil, lime juice, cumin, chili powder, and salt. Seal the jar and shake well until emulsified; set aside.
1 Salad: Add the beans, corn, bell pepper, pickled jalapeños, tomatoes, cilantro, and red onion to a large mixing bowl. Drizzle the dressing on top and mix well. Let sit (I like to stick it in the fridge) for at least 10 minutes, to let all of the flavors combine. Add more salt to taste, if necessary.
2 Serve: As desired; this is a filling and hearty salad, but can also double as a dip! Store leftovers in the fridge for up to 5 days.

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