Black Bean Salad


  • 3 cups cooked black beans, or two 15-oz. cans, rinsed and drained
  • 1 cup corn
  • 1 red bell pepper, seeded and finely diced
  • 1/2 red onion, finely diced
  • 1 tbsp. cumin seeds
  • 1/2 tsp. ground cumin
  • 1 bunch cilantro, leaves roughly chopped
  • juice of 1 lime
  • olive oil
  • avocado

Warm a skillet over medium heat and toast the cumin seeds for a minute or so, until fragrant. Set aside.

In a large bowl, combine black beans, corn, bell pepper, onion, cumin seeds, ground cumin, cilantro, and lime juice. Stir in a splash of olive oil, salt to taste, and serve with slices of avocado.

Thank you to Charity Lynne Photography for letting me visit your studio! I used Charity’s props to style my lunch, photographed June 11, 2014.

2 thoughts on “Black Bean Salad

    • Hi! Thanks… Honestly, I decided to use both ground cumin and cumin seeds in this recipe on a bit of a whim because I had some cumin seeds left over in the pantry. The seeds add a bit of extra flavor and texture along with just the ground cumin.

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