Southwest Black Bean Salad with Guacamole Blend Olive Oil

This Southwest Black Bean Salad with Guacamole Blend Olive Oil brings together hearty beans, crunchy vegetables, and a zesty finish from Guacamole Infused Olive Oil Blend for a colorful dish that feels right at home on any table.

Garden Infuzions

Southwest Black Bean Salad with Guacamole Blend Olive Oil

A bright, savory black bean salad tossed with crisp vegetables, lime, cilantro, and Garden Infuzions Guacamole Infused Olive Oil Blend for an easy side that tastes fresh and lively.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Appetizer, Lunch, Side Dish

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 15-ounce cans black beans, rinsed and drained
• 1 cup cherry tomatoes halved
• 1 cup corn kernels fresh, thawed frozen, or lightly cooked
• 1 red bell pepper diced
• 1/2 small red onion finely diced
• 1 avocado diced
• 1/4 cup fresh cilantro chopped
• 1/4 cup fresh lime juice
• 1/4 cup Guacamole Infused Olive Oil Blend
• 1 tablespoon red wine vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1 jalapeño seeded and minced, optional
• 1 cup romaine lettuce chopped, optional for serving

Equipment

• 1 Large mixing bowl For tossing the salad
• 1 Small bowl For whisking the dressing
• 1 whisk For blending the dressing
• 1 Cutting board For chopping vegetables
• 1 Chef’s knife For prep work
• 1 set Measuring cups For accurate portions
• 1 set Measuring spoons For seasoning

Method

 

Instructions

1. In a large bowl, combine the black beans, cherry tomatoes, corn, red bell pepper, red onion, cilantro, and jalapeño if using.
2. In a small bowl, whisk together the lime juice, Guacamole Infused Olive Oil Blend, red wine vinegar, salt, black pepper, and cumin until well blended.
3. Pour the dressing over the bean mixture and toss gently until everything is evenly coated.
4. Fold in the diced avocado carefully so it stays chunky.
5. Taste and adjust with a little more salt, lime juice, or black pepper if needed.
6. Serve right away, or chill for 10 to 15 minutes for a more blended flavor.
7. If using lettuce, layer it on plates or in a bowl before spooning the salad over the top.

Notes

This salad is meant to be fresh, colorful, and flexible. For the best texture, add avocado close to serving time and keep the dressing simple so the Guacamole Infused Olive Oil Blend stays front and center. It can be served as a side, starter, or light lunch.

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Recipe Tips

Rinse and drain the black beans well so the salad stays bright and clean. Let the salad rest for 10 to 15 minutes after tossing so the flavors can settle together.

Serving Suggestions

Serve this salad with grilled chicken, tucked into lettuce cups, spooned over rice, or scooped up with tortilla chips. It also works nicely alongside tacos, grilled fish, or a simple picnic spread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, add the avocado just before serving if you plan to make it ahead.

Variations

Add diced cucumber for extra crunch, swap in pinto beans for a different bean profile, or stir in diced mango for a sweeter edge. You can also top the salad with crumbled queso fresco if you want a richer finish.

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