Save I threw this salad together on a lazy Sunday afternoon when my fridge was bursting with farmers market finds and nothing else sounded appealing. The moment I squeezed that lime over everything and took a bite, I realized how a handful of simple ingredients could taste so bright and alive. It became the thing I make when I want to feel like I'm eating something real, something that tastes like sunshine and actually took effort.
I made this for a backyard potluck last summer, and it disappeared faster than anything else on the table, which surprised even me. People kept coming back asking what was in it, and honestly, it felt like sharing something that had become quietly important to me.
Ingredients
- Black beans: Drain and rinse them well to get rid of the starchy liquid, which keeps the salad from becoming gummy and lets the other flavors shine through.
- Sweet corn: Fresh is best if it's summer, but frozen works beautifully and costs less, so don't feel bad using it.
- Red and yellow bell peppers: The color matters here as much as the taste, so don't skip one or the other.
- Red onion: Chop it fine so it doesn't overpower anything, and it adds a sharp note that balances the sweetness of the corn.
- Fresh cilantro: If you're one of those people who finds it soapy, parsley is an honest substitute and tastes nearly as good.
- Avocado: Optional but worth it if you can get a ripe one, it adds creaminess that makes the whole thing feel more substantial.
- Fresh lime juice: Bottled doesn't compare, so if you have two limes, squeeze them yourself.
- Olive oil: Use something you wouldn't be sad to eat straight, not the cheap stuff.
- Garlic, cumin, and chili powder: These three build the warm, savory backbone that keeps it from tasting like just a pile of vegetables.
Instructions
- Prep everything first:
- Drain those canned beans under cold water until the liquid runs clear, and chop your peppers and onion so they're all ready to go. This takes three minutes and makes the next part feel easy.
- Build the salad:
- Dump the beans, corn, peppers, onion, and cilantro into a large bowl and give it a gentle toss, then add avocado last if you're using it so it doesn't get bruised.
- Make the vinaigrette:
- Whisk lime juice with olive oil in a small bowl, then add the garlic and spices and whisk again until everything is combined and the salt dissolves. Taste it straight from the whisk, and it should taste bright and a little sharp.
- Bring it together:
- Pour the vinaigrette over the salad and toss gently but thoroughly so every piece gets coated, then taste and add more salt or lime if it needs it.
- Let it rest or serve:
- You can eat it right away if you're hungry, but letting it sit for 30 minutes in the fridge lets the flavors get to know each other better.
Save My little sister once said this salad tasted like someone finally understood what she wanted to eat, and I think about that every time I make it. Food like this reminds me why cooking doesn't always have to be complicated to matter.
How to Make It Spicier
If you like heat, dice up a jalapeño and add it when you add the peppers, or stir a pinch of cayenne into the vinaigrette and taste as you go. Some people add hot sauce straight to the dressing, which also works, but go easy so you don't drown out the lime.
Ways to Serve It
This salad doesn't need an excuse to exist on its own, but it's also the perfect filling for tacos, burritos, or wraps if you want something heartier. Serve it alongside grilled chicken or fish, or pile it into a crispy taco shell for something that feels fancier than five minutes of work.
Storage and Make Ahead
The salad keeps for up to three days in the fridge if you don't add the avocado until you're ready to eat it. You can make the vinaigrette ahead and store it separately, then combine everything when you need it. A few last-minute thoughts that really matter:
- Don't let this salad sit in the vinaigrette for more than a few hours or the peppers get soft.
- If you're bringing this somewhere, pack the dressing on the side and toss it together right before serving.
- Taste the vinaigrette before you pour it over everything, because that's the only time you can adjust it.
Save This salad has become the thing I make when I want to feel good about what I'm eating, and that's the highest compliment a recipe can get. Make it, love it, and don't apologize for how simple it is.
Recipe FAQs
- → How can I add extra spice to the salad?
Incorporate diced jalapeño or a pinch of cayenne pepper into the salad or vinaigrette to add heat.
- → Can I prepare this salad ahead of time?
Yes, you can prepare it in advance and chill for about 30 minutes to allow flavors to meld beautifully.
- → What can I substitute for cilantro if I dislike it?
Fresh parsley works well as a substitute and will provide a different but pleasant herbal note.
- → Is avocado necessary in this salad?
Avocado is optional but adds a creamy texture and richness that complements the fresh ingredients.
- → What dishes pair well with this salad?
This salad pairs nicely with tortilla chips, tacos, burritos, or as a refreshing side to grilled dishes.