share

Supergreen Black Bean Salad

by
AfterlightImage 238

Black beans and all the greens tossed with a super simple herby acidic vinaigrette: this Supergreen Black Bean Salad is the best summer side!!

Jump to Recipe

In my opinion, beans are totally underrated. Protein packed, easy to work with, and delicious, they’re honestly a win-win. That being said, beans, particularly black beans, seem to have a reputation of being super heavy Tex-Mex food that leaves your stomach in knots for days. In reality, when prepared correctly, black beans can be light and refreshing. This Supergreen Black Bean Salad is the perfect example. With an acidic and bright vinaigrette and tons of vegetables, this recipe is the best summer salad. You have to give it a try!!

The breakdown…

This Supergreen Black Bean Salad could not be simpler. It starts off with one of my go-to citrus vinaigrettes. You may notice that this recipe calls for the dressing to be made in the bottom of a large bowl, as opposed to preparing it in a separate bowl on the side. To be honest, you could easily make this vinaigrette on the side — and I would recommend it if you wanted to make this ahead of time. But, in general, making salad dressing in the bottom of the bowl is one of my favorite dish-saving tricks. Plus, this trick makes it so your dressing doesn’t splatter all over your kitchen when you go to toss everything together. 

On Annies Menu, On Annie’s Menu, onanniesmenu, Healthy dinner recipes, weeknight dinner, healthy recipes, healthy eating, healthy meal prep, meal prep, healthy lunch ideas, healthy meals, Supergreen Black Bean Salad, black bean salad, healthy black bean salad, healthy bean salad, summer bean salad, Supergreen salad, black bean recipes, healthy bean recipes, summer side dishes, potluck recipes, summer potluck recipes, easy healthy potluck recipes, summer recipes, backyard barbecue recipes, easy summer sides, easy potluck recipes, easy summer party recipes, avocado black bean salad, scallion black bean salad, cucumber black bean salad, keto recipes, keto summer sides, low-carb summer sides, low carb summer sides,

Your vinaigrette for this Supergreen Black Bean Salad is really quite simple. With a base of olive oil, lime juice, and little lemon juice, this could really be called a “lemon lime vinaigrette.” Then, the garlic and the cilantro add a little bite to everything. On top of that, this recipe calls for fresh mint and fresh chives — because fresh herbs really do make everything a little better. Honey, chili powder, ground cumin, and salt are added next, adding the perfect little sweet and spiciness to the dish. 

Overall, the best part of this dressing is just how versatile it is. Like, really, I make this acidic vinaigrette all the time. Not only is it delicious in this Supergreen Black Bean Salad, but it is also delicious on a quinoa, greens-based, or chickpea salad. I definitely recommend having this one in your back pocket!

On Annies Menu, On Annie’s Menu, onanniesmenu, Healthy dinner recipes, weeknight dinner, healthy recipes, healthy eating, healthy meal prep, meal prep, healthy lunch ideas, healthy meals, Supergreen Black Bean Salad, black bean salad, healthy black bean salad, healthy bean salad, summer bean salad, Supergreen salad, black bean recipes, healthy bean recipes, summer side dishes, potluck recipes, summer potluck recipes, easy healthy potluck recipes, summer recipes, backyard barbecue recipes, easy summer sides, easy potluck recipes, easy summer party recipes, avocado black bean salad, scallion black bean salad, cucumber black bean salad, keto recipes, keto summer sides, low-carb summer sides, low carb summer sides,

The salad…


With that dressing as a base, it’s time to add all the ingredients to your Supergreen Black Bean Salad. Clearly, this recipe calls for black beans. You could totally swap these for pinto beans, chickpeas, or even a white bean. Or even lentils! Really, any legume works well here. You could also add a grain if that’s more your thing. The sky’s the limit!

With those beans, go ahead and add the “supergreen” part of this Supergreen Black Bean Salad. This recipe calls for scallions, cucumber, and avocados. With scallions for a bite, cucumber for a cool and crisp factor, and avocados for some creaminess and substance, this recipe really hits all the marks. 

I love to leave this Supergreen Black Bean Salad with these three greens, but, honestly, you could add any of your favorites. Alfalfa sprouts, edamame, baby peas, or snap peas come to mind first. But, with salads, you can add any of your favs! The vinaigrette goes well with just about any green, making for a super versatile recipe.

When to whip this up!

This Supergreen Black Bean Salad is perfect for just about any occasion. I love to make it for meal prep at the beginning of the week and eat it for a few days for lunch. You could toss the dressing on at the beginning, or leave it off and add it as you eat… it’s up to you! Another great way to serve this up is as a side dish for dinner. Maybe with some burgers, steaks, fish, or chicken?? I love this on the side of my Salmon Kabobs with Summer Squash and Pesto Vinaigrette, or my Chicken Souvlaki Skewers. Or, you could go with an entirely vegetarian dish and serve this with a side of your favorite grain. 

This is also the perfect dish to bring to a potluck, especially for a summer barbecue. I know Memorial Day Weekend just passed, but this would be equally as delicious for 4th of July or Labor Day Weekend. Really, this Supergreen Black Bean Salad is perfect for any summer event — night or day. Plus, it’s super easy to transport! You have to try it!!

I hope you love this recipe as much as I do! Let me know what you think in the comments below!

Supergreen Black Bean Salad

Recipe by Annie PatrickCourse: Main Course, Side Dish, SaladDifficulty: Easy
Servings

6

side servings
Prep time

10

minutes

Black beans and all the greens tossed with a super simple herby acidic vinaigrette: this Supergreen Black Bean Salad is the best summer side!!

Ingredients

  • ¼ cup olive oil

  • 2 limes, juiced

  • ½ a lemon, juiced

  • 3 cloves garlic, minced

  • ¼ cup fresh cilantro, finely chopped

  • ¼ cup fresh mint, finely chopped

  • 3 tbsp fresh chives, finely chopped

  • 2 tsp honey

  • 3 tsp chili powder

  • 2 tsp ground cumin

  • A pinch of salt, to taste

  • 2 15 oz cans black beans, rinsed and drained

  • 6 scallions, thinly sliced

  • 1 large cucumber, shaved and diced

  • 2 avocados, diced

Instructions

  • In the bottom of a large bowl, whisk together the olive oil, lime juice, lemon juice, garlic, cilantro, mint, chives, honey, chili powder, cumin, and salt.
  • Toss the remaining ingredients in with the dressing. Serve at room temperature or chilled. Enjoy!
Tags:
On Annie's Menu
Close Cookmode