Ingredients
- 1 (14.5 oz) can black beans, rinsed and drained
- 3 Roma tomatoes, diced
- 3 garden cucumbers, diced
- 1 large yellow bell pepper, seeded and diced
- 1 large red bell pepper, seeded and diced
- 1 large red onion, diced
- 1 large avocado, diced
- 1–2 jalapeños, seeded and minced (adjust to taste)
- Dressing:
- 4 tablespoons olive oil
- 3 tablespoons freshly squeezed lime juice
- 2 cloves garlic, minced
- 1 tablespoon raw honey
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon sea salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- Small bunch of fresh cilantro or parsley, minced
Instructions
- In a small jar or bowl, combine olive oil, lime juice, garlic, honey, oregano, cumin, chili powder, salt, pepper, and minced cilantro or parsley. Shake or whisk vigorously until well combined.
- In a large serving bowl, combine black beans, tomatoes, cucumbers, bell peppers, red onion, avocado, and jalapeños.
- Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
- Serve immediately or chill for 30 minutes to enhance flavors. Enjoy!
Notes
- For a vegan version, substitute maple syrup or agave for the honey.
- This salad is great for meal prep—store without avocado and add just before serving.
- Serve as a side dish, a light main, or a taco filling.
- Use parsley instead of cilantro if preferred.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
