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Black Bean Salad | Marium Hosein

Black Bean Salad

Black Bean Salad

15 mins prepServes 6

A versatile black bean salad that can be served as a side dish or dip. It includes a mix of black beans, corn, cucumbers, cherry tomatoes, avocado, red onion, jalapeño, and cilantro, tossed in a zesty dressing made with lemon juice, olive oil, honey, garlic powder, parsley, and Dijon mustard. This salad is perfect for burgers and stays fresh in the fridge for up to 3 days.

6 servings

What you need

garlic powder

½ tsp garlic powder

cilantro

pepper

1 pepper

salt

avocado

dijon mustard

1 tsp dijon mustard

corn

1 can corn

lemon juice

dried parsley

½ tsp dried parsley

black beans

1 can black beans

olive oil

3 tbsp olive oil

red onion

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Instructions

1: Take all the ingredients for the dressing and put it into a jar and mix to combine.

2: Adjust seasoning; you can add more sweetness or more lemon juice.

3: Wash the cans of beans and drain them.

4: Prep your remaining vegetables, cutting them small to be bite-sized.

5: Place all the beans and veggies in a large serving dish.

6: Pour the dressing over the veggies.

7: Chill in the fridge for an hour before serving.

8: If prepping in advance, do not mix the salad ingredients with the dressing until an hour before serving.

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