Black Bean Fiesta

This is the salad that steals the show at every cookout, potluck, and taco night.

No cooking. No fuss. Just toss black beans, sweet corn, diced red bell peppers, red onion, and jalapeño in a bright dressing of olive oil, fresh lime juice, cilantro, and cumin. Twenty minutes and you’re done.

Every bite pops with color and crunch, and the lime-cumin dressing ties it all together with a tangy, earthy kick.

Serve it as a side, scoop it up with chips, or pile it into tacos.

Variations

• Add avocado right before serving for a creamy contrast.
• Toss in diced mango for a sweet tropical twist that plays off the lime beautifully.
• Make it a grain bowl base by spooning it over cooked quinoa or rice.

Pro Tips

• Make it ahead. This salad actually gets better after an hour or two in the fridge as the beans soak up the dressing.
• Use fresh lime juice, not bottled. The difference is night and day. You need that bright, sharp acidity.
• Seed the jalapeños unless you want serious heat. The flesh has plenty of flavor on its own.