Southwestern Bean Salad

4.12 from 9 votes

Southwestern Bean Salad is made with black beans, kidney beans, corn, tomatoes and chunks of avocado. It's a flavorful and easy side dish to have with your next dinner.

Prep Time20

Total Time20

Course: Salads

Cuisine: Southwest

Keyword: avocado, beans, black beans, gluten free, kidney beans, salad, side dish, southwestern, vegan, vegetarian

Servings: servings

Author: Danae Halliday

Ingredients

15 ounce can low sodium black beans rinsed and drained
15 ounce can low sodium kidney beans rinsed and drained
2 tomatoes seeded and diced
3/4 cup defrosted frozen corn
1/4 cup chopped cilantro
2 green onion sliced thin
1 jalapeño seeded, deveined, and finely diced
3 tablespoons pepitas
1 avocado peeled and diced
1/4 cup fresh unsweetened lime juice
2 tablespoons olive oil
1 1/2 tablespoons honey
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and fresh ground black pepper to taste

Instructions

Add the beans, tomatoes, corn, cilantro, green onion, jalapeño, and pepitas to a large bowl.
In a jar or glass measuring cup, combine the lime juice, honey, chili powder, cumin, salt, pepper, and olive oil. Shake or whisk the vinaigrette until well combined. Pour it over the salad and stir until everything is combined.
Add in the diced avocado and gently fold it into the salad being careful not to break it up. Taste for seasoning and serve.

Nutrition