5 from 3 votes

Southwestern Black Bean Salad with Citrus Dressing

Beautiful, vibrant southwestern black bean salad with a fresh citrus dressing! Makes a great, healthy take-along lunch.
Author: Kaitlin - The Garden Grazer
Prep Time20 minutes
Chilling Time1 hour
Total Time20 minutes
Course: Salad
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 5


  • 15 oz. can black beans
  • 8 oz. cherry tomatoes
  • 1 cup corn
  • 1 orange bell pepper
  • 1/3 cup red onion
  • 3/4 cup loosely packed cilantro (stems removed)
  • 1 avocado

For the dressing

  • Juice from 1 large orange
  • Juice from 1 1/2 limes
  • 1/4 tsp. cumin (or more to taste)
  • 1/2 tsp. agave
  • 1/8 tsp. salt
  • Optional: cayenne pepper or chipotle for a kick!


  • Make the dressing: in a small bowl, whisk together all ingredients until agave/honey is incorporated. It should yield about 1/2 cup dressing. Set aside.
  • Finely dice red onion. Dice bell pepper and tomatoes. Roughly chop cilantro, stems removed.
  • In a separate bowl, combine the beans (rinsed and drained), tomato, corn (thawed if frozen), red onion, bell pepper, and cilantro.
  • Add the dressing and toss to combine.
  • Best if chilled 1 hour (can be longer) before serving.
  • Stir well before serving, as some of the dressing gathers at the bottom.
  • Top with diced avocado right before serving.


Calories: 194kcal | Carbohydrates: 28g | Protein: 7g | Fat: 6g | Potassium: 701mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1270IU | Vitamin C: 50.2mg | Calcium: 44mg | Iron: 2.6mg