Zesty Bean and Veggie Salad (Printable version)

Vibrant bean salad with corn, peppers, and zesty lime dressing. Great for dips, sides, or taco toppings.

# What You'll Need:

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

# Expert Advice:

01 -
  • It tastes better the longer it sits, so you can make it hours or even a day ahead and let the fridge do the work.
  • Every bite is crunchy, tangy, and bright without feeling heavy or rich.
  • You can serve it a dozen different ways: with chips, over grilled chicken, tucked into tacos, or straight from the bowl with a spoon.
02 -
  • Rinsing the canned beans is non-negotiable unless you want a slimy, metallic taste clinging to everything.
  • Don't skip the resting time in the fridge, the flavors need at least an hour to marry properly.
  • If you're adding avocado, wait until right before serving or it will turn brown and mushy.
03 -
  • Use a jar with a tight lid to make the dressing, it emulsifies faster and you can store any extra right in the same container.
  • If cilantro isn't your thing, flat-leaf parsley works beautifully and adds a fresh, mild flavor without the soapy notes some people taste.
  • For a creamier version, fold in diced avocado or a spoonful of sour cream just before serving.
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