Quick and easy Black Bean Salad with a Cumin Lime Vinaigrette makes lunch or dinner fast and nutritious!
Years ago, the Atlanta Journal Constitution ran a column each week called the 5:30 challenge. The challenge was for cooks to send in recipes that could quickly be made after work—5 ingredients put together in 30 minutes.
I loved this column so much that when they came out with a cookbook, I purchased one for myself and then about 3 more for friends. Five ingredients keeps things relatively healthy and I loved the ease of preparing those dishes.
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One of my favorites and probably most often made is this Black Bean Salad. I’ve adapted the recipe to suit our tastes and often throw this together for lunch at home. It’s a healthy, filling, protein-rich dish which keeps for a couple of days in the refrigerator and it’s great for a meatless main meal or as a side with fish or chicken.
How to Make Black Bean Salad
All you need are a couple of cans of black beans, cumin, fresh lime, scallions, and roasted red peppers. Salt and pepper don’t count in the 5 ingredient challenge, so add those to taste as well. Rinse and drain the beans.
In a large serving bowl, whisk the cumin and lime juice together.
Rinse and drain the beans and add to the cumin mixture. Add chopped roasted peppers and scallions and stir gently. Then stir in a tablespoon of olive oil for a richer flavor.
Other suggestions for additions are cubed Pepper-Jack cheese, corn, chopped celery or green tomatoes.
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- 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
- 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.
Serve over a bed of arugula or as a filling in warm tortillas. Can add cubed Pepper-Jack cheese, corn, chopped celery or chopped green tomatoes.
Nutrition Information:Yield: 4 Serving Size: 4 servings
Amount Per Serving: Calories: 213 Sodium: 365mg Carbohydrates: 34g Fiber: 11g Protein: 11g