Description
A refreshing Black Bean Tomato Salad that’s quick to prepare and perfect for any occasion.
Ingredients
Scale
- 1 seedless cucumber, peeled and diced
- 2 medium ripe tomatoes, diced
- 2 hass avocados, diced
- 15.5 oz can black beans, rinsed and drained
- 2 tbsp red onion, minced
- 2 tbsp cilantro, minced
- 2 limes, juice of
- salt and fresh pepper, to taste
- 1–2 tbsp minced garlic or jalapeño, optional
- additional salt and pepper, to taste
Instructions
- Mix & Chill Beans: Start by tossing the black beans in a large bowl. They should appear shiny and a bit slippery, which means they are perfect for this salad. Mixing them first helps soak up flavors later on. Be careful not to mash them while stirring.
- Add Tomatoes & Peppers: Gently fold in the chopped tomatoes and optional diced jalapeños. Their bright colors will pop against the black beans, making the salad look vibrant. Avoid bruising the tomatoes or peppers by being gentle when mixing.
- Sprinkle with Onion: Scatter the minced red onion over the salad. The sharp scent will add an aromatic kick that is appealing. Adding onions at this point keeps them fresh and crunchy, rather than soggy. Too much onion can overpower everything else.
- Drizzle With Lime Juice: Squeeze fresh lime juice over the salad for brightness. This not only enhances flavors but also helps prevent ingredients like avocado from browning if added. A nice drizzle will do; do not drown the salad.
- Season & Toss Lightly: Sprinkle salt, pepper, and optional minced cilantro on top. Gently toss to combine without overmixing, as you want to keep the beans and veggies intact for a beautiful presentation.
- Chill Before Serving: Let the salad sit in the fridge briefly to meld flavors. The beans will soak up that zesty lime juice. Do not let it chill for too long, or it may become watery from the veggies releasing their juices.
Notes
- Storage Tips: Leftovers hold for three days in the fridge, but add avocado before serving to prevent browning.
- Expert Tips: Drizzle lime juice on diced avocados immediately after cutting to prevent browning. If the salad tastes bland, increase lime juice or add more salt and pepper. If the salad appears separated after chilling, a gentle stir before serving will recombine ingredients.
- Reheating Instructions: Not applicable; salad is served cold.
- Serving Suggestions: Serve over grilled chicken or fish, accompany with tortilla chips as a dip, or top tacos for extra flavor.
- Recipe Variations: Add corn for a sweet crunch, substitute lime with lemon for a different zesty flavor, or incorporate diced bell peppers for added color.
- Ingredient Notes: Choose ripe tomatoes and avocados for the best flavor. If using different types of beans, black beans can be substituted with pinto or kidney beans.
Nutrition
- Serving Size: 1 cup
- Calories: 94
- Sugar: 1.5g
- Sodium: 152mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12.5g
- Fiber: 4g
- Protein: 3.5g
- Cholesterol: 0mg