Southwest Black Bean Salad with Citrus Dressing
This delicious southwest bean salad features crisp veggies and a flavorful orange-chili-lime dressing. It's healthy, easy, and great made in advance!
Servings: 6 (1-cup servings)
Ingredients
- 15 oz. can black beans
- 1 cup sweet corn, cooked
- 2 roma tomatoes
- 1 orange bell pepper
- 1/2 cup red onion, finely diced
- 1-2 jalapeño peppers
- 1/2 cup fresh cilantro
For the orange-chili dressing:
- 1/4 cup orange juice, freshly squeezed
- 2 Tbsp. lime juice
- 1 Tbsp. apple cider vinegar
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. salt (more to taste)
Instructions
- Make the dressing: In a small bowl, add all dressing ingredients. Whisk to combine and set aside.
- Prepare the veggies: Dice the tomatoes and bell pepper. Finely dice the red onion and jalapeño. (Remove the seeds and ribs of the jalapeño for less heat.) Then roughly chop the cilantro. Place all in a large mixing bowl.
- Assemble: Add the black beans (rinsed and drained) and sweet corn (thawed if frozen) to the large bowl with the veggies. Pour the dressing over the top and toss well to combine. Taste and adjust the flavors as desired. Add a pinch more salt if the flavors don't quite pop.
- Serve: You can serve this dish immediately or let it chill in the refrigerator for an hour (or longer) to enhance the flavors even more. Stir well before serving, as some dressing will settle at the bottom.
Notes
Yield: Recipe makes about 6 cups salad.
Make it spicy: Add more chili powder, some chipotle, or a pinch of cayenne pepper to taste.
Recipe originally published January 2014. Updated October 2025.
Nutrition Per Serving (Estimate)
Calories: 112 kcal | Carbohydrates: 22 g | Protein: 6 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.2 g | Potassium: 433 mg | Fiber: 7 g | Sugar: 4 g | Vitamin A: 1054 IU | Vitamin C: 42 mg | Calcium: 38 mg | Iron: 2 mg
