Best 6 Black Bean Salad With Lime Cumin Dressing Recipes

Are you seeking a light and refreshing salad that packs a punch of flavor? Look no further than this delectable Black Bean Salad with Lime-Cumin Dressing. This tantalizing dish combines the goodness of protein-rich black beans, crisp bell peppers, sweet corn, tangy tomatoes, and refreshing cilantro. Tossed in a zesty dressing made from fresh lime juice, zesty cumin, and a touch of sweetness from honey, this salad offers a delightful balance of flavors and textures. Be prepared to embark on a culinary journey with this vibrant and healthy salad that's perfect for summer gatherings, potlucks, and your weekly meal rotation. In addition to the main recipe, you'll also find a bonus recipe for a creamy avocado dressing and a guide on how to make homemade tortilla chips, turning this salad into a complete meal or an impressive party platter. Get ready to tantalize your taste buds with this delightful Black Bean Salad!

Let's cook with our recipes!

FRESH BLACK BEAN SALAD

Fresh Black Bean Salad image

This Southwestern black bean salad recipe is healthy and delicious! This fresh black bean salad is perfect for potlucks, parties and busy weeks. Recipe yields 4 large or up to 8 side servings.

Provided by Cookie and Kate

Categories Salad

Time 20m

Number Of Ingredients 15

Ingredients

3 cans of black beans (15 ounces each) or 4 1/2 cups cooked black beans, rinsed and well-drained
2 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn
1 orange, yellow or red bell pepper, chopped
1 cup quartered cherry tomatoes
1 cup chopped red onion (from 1 small onion)
1/2 cup finely chopped fresh cilantro (about 1/2 medium bunch)
1 medium jalapeño, finely chopped (keep the seeds for heat if you'd like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
1/2 teaspoon lime zest (from 1 lime, preferably organic)
2 tablespoons lime juice (about 1 lime), to taste
1/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt, to taste
Optional garnishes: sliced avocado, crumbled feta, lime wedges

Steps:

In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop-I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another 1/4 teaspoon salt.
Cover and chill to enhance the flavors-preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

Nutrition Facts : ServingSize 1 cup, Calories 245 calories, Sugar 4.1 g, Sodium 769.2 mg, Fat 8 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 34.8 g, Fiber 12.8 g, Protein 10.9 g, Cholesterol 0 mg

BLACK BEAN SALAD WITH CORN, AVOCADO & LIME VINAIGRETTE

Black Bean Salad with Corn, Avocado & Lime Vinaigrette image

This make-ahead and festive black bean salad is a huge crowd-pleaser. Perfect for a summer cookout!

Provided by Jennifer Segal

Categories Salads

Time 30m

Yield 6-8

Number Of Ingredients 13

Ingredients

2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality such as Colavita
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
½ cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped

Steps:

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Nutrition Facts : ServingSize 3/4 - 1 cup, Calories 464, Fat 24 g, Carbohydrate 52 g, Protein 13 g, SaturatedFat 3 g, Sugar 7 g, Fiber 15 g, Sodium 591 mg, Cholesterol 0 mg

BLACK BEAN SALAD WITH CUMIN-LIME DRESSING

Black Bean Salad with Cumin-Lime Dressing image

Black beans, lime and cumin make this dish a great summer lunch or meatless main meal.

Provided by Lucy Brewer

Categories Salad

Time 10m

Number Of Ingredients 7

Ingredients

1/2 teaspoon ground cumin
1/3 cup fresh lime juice
2 15- ounce cans black beans, rinsed and drained
3-4 scallions, chopped
3/4 cup roasted red pepper, chopped
1 tablespoon olive oil
Salt and pepper to taste

Steps:

Whisk cumin and lime juice in a large bowl.
Add beans, scallions and red peppers and mix gently.
Stir in olive oil, salt and pepper.

Nutrition Facts : ServingSize 4 servings, Calories 213 kcal, Carbohydrate 34 g, Protein 11 g, Sodium 365 mg, Fiber 11 g

BLACK BEAN LENTIL SALAD WITH CUMIN-LIME DRESSING

Black Bean Lentil Salad with Cumin-Lime Dressing image

This protein-packed bean & lentil salad is perfect for make-ahead lunches, snacks, potlucks, picnics, etc.

Provided by Kaitlin - The Garden Grazer

Categories Main Dish Salad Side Dish

Time 30m

Number Of Ingredients 13

Ingredients

1 cup green/brown lentils* (uncooked)
15 oz. can black beans
1 red bell pepper
1/3 cup red onion, finely diced (or 2-3 green onions for milder flavor)
6 oz. grape/cherry tomatoes (or 2 roma tomatoes)
2/3 cup fresh cilantro (large stems removed)
Avocado for serving (optional)
2 Tbsp. lime juice (about 1 lime)
1 tsp. Dijon mustard
1-2 cloves garlic, minced
1 tsp. ground cumin (or less)
1/2 tsp. dried oregano
1/4 tsp. salt (more/less to taste)

Steps:

Cook lentils: In a medium saucepan over high heat, boil 4 cups water. Rinse lentils and add to boiling water. Reduce heat, cover, and simmer for 20-25 minutes or until tender (not mushy). Drain when finished.
Meanwhile, make the dressing: Place all dressing ingredients in a small bowl and whisk to combine. Set aside.
Finely dice the bell pepper, red onion (or green onions), and tomatoes. Roughly chop the cilantro, large stems removed.
In a large bowl place black beans (rinsed and drained), bell pepper, onion, tomatoes, cilantro, and cooked lentils. Re-stir dressing, then pour over top and toss to combine. Salt to taste or add more lime juice if desired.
Serve immediately or let it chill covered in the fridge for at least an hour to let the flavors combine further. Add diced avocado right before serving if desired.

Nutrition Facts : Calories 197 kcal, Carbohydrate 35 g, Protein 13 g, Fat 1 g, SaturatedFat 1 g, Fiber 16 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving

BLACK BEAN SALAD WITH LIME-CILANTRO VINAIGRETTE

Black Bean Salad With Lime-Cilantro Vinaigrette image

A light & refreshing summer salad - takes a little time to get everything chopped, but it's definitely worth it in the end.

Provided by accidental glutton

Categories Black Beans

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

2 (15 ounce) cans black beans, drained and rinsed
3 ears fresh corn, kernels cut off the cob
1/4 cup diced red onion
2 red bell peppers, diced
1 jalapeno pepper, seeded and diced
1/2 cup cilantro, chopped
2 tablespoons shallots, minced
2 avocados, diced
2 limes, zest of
9 tablespoons fresh lime juice
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1 teaspoon cumin
2 teaspoons salt

Steps:

Combine all ingredients, except avocados, in a large bowl and mix well. Toss with desired amount of dressing.
Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados.
Serve at room temperature.

BLACK BEAN AND CORN SALAD II

Black Bean and Corn Salad II image

This salad is very colorful and includes a very tasty lime dressing.

Provided by Jen

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

⅓ cup fresh lime juice
½ cup olive oil
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro

Steps:

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 35.1 g, Fat 24.5 g, Fiber 12.2 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 829.7 mg, Sugar 4.1 g

Tips:

For the best flavor, use fresh, ripe tomatoes and cucumbers.
If you don't have fresh cilantro, you can substitute dried cilantro, but use only half the amount.
Feel free to add other vegetables to this salad, such as chopped red onion, bell pepper, or avocado.
If you like a spicier salad, add a pinch of cayenne pepper or chili powder to the dressing.
This salad is best served fresh, but it will keep in the refrigerator for up to 2 days.

Conclusion:

This black bean salad with lime-cumin dressing is a delicious, refreshing, and healthy salad that is perfect for summer. It is packed with flavor and nutrients, and it is easy to make. Whether you are looking for a quick and easy lunch or a healthy side dish for your next barbecue, this salad is sure to please everyone.