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Black Bean Salad

A No-Cook Black Bean Dish For All Summer Long

When it comes to ripe Summer produce, I prefer to do as little as possible in the kitchen: the flavor and texture of the ingredients are already exceptional, so why would you want to cook them to a mushy pulp or overseason them with spices? This black bean salad has plenty of crunch and texture with a slight sweetness from the orange juice. Serve it as a salad, top it over greens, or scoop it onto chips like a salsa. Anything goes!

No-Cook Black Bean Salad

No-Cook Black Bean Salad

Black Bean Salad

Ingredients

1 lime, zested and juiced
1 small orange, zested and juiced
1 green bell pepper, stem and seeds removed, small diced
1 jalapeño, stem, ribs, and seeds removed, small diced
1 fresh corn, shucked and cut off cob
1-2 watermelon radishes, peeled and small diced
1/2 red onion, small diced
1-2 garlic cloves, minced
1 can of black beans, drained
1 tablespoon white wine vinegar
Salt, to taste

Directions

  1. In a large bowl, combine all ingredients, tossing to coat well. Season with salt to taste.
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