Description
A vibrant and nutritious salad featuring savory black beans, hearty potatoes, and a blend of spices, perfect for any meal.
Ingredients
Scale
- 2 medium potatoes (Yukon Gold or red potatoes)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1 avocado, diced (optional)
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Peel and dice the potatoes into bite-sized cubes. Place them in a pot of salted water and bring to a boil. Boil for about 10-15 minutes until fork-tender but not mushy. Drain and set aside to cool.
- In a large mixing bowl, combine the cooled potatoes with the black beans, corn, diced red bell pepper, and red onion. If using avocado, add it gently to avoid mashing.
- In a separate small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and pepper.
- Pour the dressing over the salad mixture and toss everything together until well combined. Taste and adjust seasonings as necessary.
- Garnish with fresh cilantro if desired. This salad can be served immediately, but letting it sit for 30 minutes in the refrigerator can help the flavors meld beautifully.
Notes
For substitutions, sweet potatoes can be used for a nutrient boost, and kidney beans may replace black beans. An extra dash of hot sauce can enhance the flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: salad, black beans, potatoes, healthy, vegan, southwestern, summer