Spicy Southwestern Bean Salad

This cold bean salad with Tex-Mex flavors is even better the next day—if it lasts that long!

Serves: 6Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 6


  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 red pepper, chopped
  • 1 large tomato, diced
  • 2⁄3 cup corn (fresh, canned, or frozen)
  • 1 red onion, diced
  • 1⁄3 cup olive oil
  • 1⁄4 cup lime juice
  • 1⁄2 tsp. chili powder
  • 1⁄2 tsp. garlic powder
  • 1⁄4 tsp. cayenne pepper
  • 1⁄2 tsp. salt
  • 1⁄4 cup chopped fresh cilantro
  • 1 avocado, diced


  • In a large bowl, combine the black beans, bell pepper, tomato, corn, and onion.
  • In a separate small bowl, whisk together the olive oil, lime juice, chili powder, garlic powder, cayenne, and salt. Pour over bean mixture, tossing to coat. Stir in fresh cilantro.
  • Chill for at least 1 hour before serving to allow flavors to mingle. Add avocado and gently toss again just before serving.