Black Bean Salsa Salad
Prep time
Total time
For the dressing:
  • 2 cloves garlic
  • 1½ limes, juiced (about 3 tablespoons)
  • 2 teaspoons kosher salt
  • ¼ teaspoon chili powder
  • ¼ cup chopped fresh cilantro
  • ¼ cup extra-virgin olive oil
For the salad:
  • 1 (15-ounce) can black beans, drained and rinsed
  • ½ (15-ounce) can corn kernels, drained and rinsed
  • 1 orange or yellow bell pepper, seeded and diced
  • ½ small red onion, finely chopped (about ¼ cup)
  • 1 cup cherry tomatoes, halved
  • Kosher salt
  • Freshly ground black pepper
For the dressing:
  1. Smash the garlic cloves, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.
  2. Chop the cilantro into small pieces.
  3. Whisk the garlic paste, lime juice, cilantro and remaining salt and chili powder together in a bowl.
  4. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
For the salad:
  1. Toss together the black beans, tomatoes, corn, bell pepper, and onions.
  2. Add the dressing and toss to coat evenly.
  3. Adjust seasoning with salt and pepper, to taste, and serve.
Recipe by A Night Owl Blog at