Easy Oil-Free Black Bean Salad
Ingredients
- 3 (15-ounce) cans black beans, drained and rinsed (4 1/2 cups)
- 1 pint grape tomatoes, quartered
- 1 3/4 cups frozen corn, thawed
- 1 cup diced red onion (about 1 small)
- 1 medium jalapeño, finely diced
- 1/2 cup chopped cilantro
- Zest of 1 small lime (about 1/2 teaspoon)
- 1 tablespoon plus 1 teaspoon fresh lime juice, plus more to taste (about 1 lime)
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chipotle powder
- 1/4 cup balsamic vinegar
- 2 1/2 tablespoons white wine vinegar
- 2 teaspoons whole grain mustard
- 2 teaspoons Dijon mustard
- 1 small garlic clove
- 2 teaspoons maple syrup or to taste
- 1/2 to 1 teaspoon sriracha (optional)
- Salt to taste
For serving
- 2 medium avocados, chopped
Preparation
Add the black beans, tomatoes, corn, red onion, jalapeño, and cilantro to a large bowl and set aside.
Add the lime zest and juice, chili powder, cumin, chipotle powder, balsamic vinegar, white wine vinegar, whole grain mustard, Dijon mustard, and 1/4 cup water to a small bowl.
Grate the garlic into the bowl using a microplane and mix well to combine.
Add maple syrup and adjust lime juice to taste, add sriracha if using, and season with salt.
Pour the dressing into the large bowl with the beans and mix well until fully incorporated.
Mix in avocado for serving.
Notes
This recipe serves 6 and is an oil-free version that is zesty, tangy, and addictive.
