Mexican Black Bean Salad With Chili Key Lime Vinaigrette
Mexican Black Bean Salad With Chili Key Lime Vinaigrette is a refreshing summer salad. Serve it as a side dish or bean dip with tortilla chips.
Ingredients
For the Chili Lime Vinaigrette
- ¼ cup olive oil
- 1 tablespoon red wine vinegar or apple cider vinegar
- 3 tablespoons fresh key lime or lime juice about 6 key limes or 2 limes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
For The Salad
- 1 (15 oz. can) black beans, rinsed
- 1 diced red onion
- 2 diced bell peppers (any colors)
- 1 cup diced fresh tomatoes
- 1 diced jalapeño pepper
- ⅓ cup chopped cilantro
Instructions
- In a small bowl, whisk the dressing ingredients together. Drizzle in the olive oil and continue to whisk until the dressing is emulsified.
- Pour the beans into a large colander and run cold water over them until the water runs clear. Shake the colander a few times to remove the excess water.
- Pour the beans into a large bowl. Add the remaining ingredients. Toss with the dressing. Season to taste with salt and freshly ground black pepper.
- Refrigerate for a few hours or overnight to allow flavors to blend.
- Let the salad marinate in the fridge for a few hours for best results.
- Serve chilled with a garnish of fresh cilantro leaves.
Notes
Substitutions
- For the black beans, you can substitute kidney beans, garbanzo beans, or pinto beans
- I've used red and green bell peppers. You can use any color as long as they're fresh.
- For the key lime, you can substitute Persian, or regular, lemon juice.
- If you want a sweet salad, add a tablespoon of honey to the dressing.
- Another great add-in would be a fresh mango. In the summertime, everyone has them in their yards down here in the Keys. If that's you, dice a mango and toss it in the salad for sweetness and added flavor.
Nutrition
Calories: 210.7kcalCarbohydrates: 25.4gProtein: 7.7gTotal Fat: 9.8gSaturated Fat: 1.4gSodium: 281.9mgPotassium: 509.2mgFiber: 8.6gSugar: 4.6gNet Carbohydrates: 16.8g
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