Southwest Black Bean and Corn Salad

Salad ingredients

• Black beans are the backbone of this salad. You can use canned or dry beans. Even though it's called a black bean salad, this recipe also works with chickpeas, my Instant Pot black-eyed peas, or any other bean you have on hand.
• Corn adds a pop of sweetness and texture. You can use fresh, frozen, or even canned corn.
• Red bell pepper adds flavor and crunch. Orange or yellow bell pepper can be used too.
• Red onion can be substituted with yellow, white or green onion. It can be omitted if you don't like raw onions.
• Grape tomatoes make this salad feel a lot like a salsa. I halve them but you can also leave them whole. Diced Roma tomatoes, beef steak tomatoes or cherry tomatoes also work well.
• Avocado provides healthy fats and helps make this black bean salad more filling.
• Southwest-inspired vinaigrette: This bright and zesty combination of apple cider vinegar, honey and lime ties everything together. To make this salad vegan, try agave syrup in place of honey.

Step by step instructions

Making black bean and corn salad requires just a few simple steps:

1. Prep the veggies: I roughly chop the bell pepper and finely minced the jalapeno. One of my favorite parts about this salad is that the veggies don't need to be perfectly diced.
2. Make the vinaigrette: Whisk together the Southwest vinaigrette ingredients in a small bowl.
3. Combine: In a large bowl or serving dish, toss together the black beans and corn, veggies, and Southwest vinaigrette to make the salad.

Pro tip: Cover and transfer to the fridge to chill for at least 30 minutes before serving. You can skip this step if you are short on time.

Serving ideas

One of the reasons you'll love this salad is because it is so versatile. It tastes great on its own (hot or cold!) but it can be enjoyed in more than one way:

• Tacos/burritos: Add a dollop of Greek yogurt and shredded cheese, wrap in a tortilla and enjoy as a taco or vegetarian burrito.
• Grains: To stretch the recipe further, add 2 cups of cooked quinoa, brown rice or another favorite grain.
• Greens: Add to mixed greens for a filling salad, or make lettuce wraps by adding one serving to a large leaf of romaine lettuce. Drizzle with chipotle ranch for extra flavor.
• Nachos: Make loaded vegetarian nachos or sweet potato nachos by tossing with tortilla chips and shredded cheese.