Black bean salad with cilantro-lemon vinaigrette

Heart Smart Gluten Free Low Sodium

This recipe has 12 grams of fiber in just one serving! (That’s about half of what you need in 1 day.) Fiber helps to keep your digestive system healthy and can also help to lower your cholesterol.


2 15-ounce cans low-sodium black beans, drained and rinsed
1 1/2 cups frozen corn, thawed
2 red bell peppers, seeds and stem removed, diced
3 cloves garlic, minced
2 tablespoons chopped green onions
1/4 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
2 tablespoons sugar
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 teaspoons lemon zest
6 tablespoons fresh lemon juice (6 to 8 lemons)
1/2 cup chopped fresh cilantro
2 avocados


  1. In a large bowl, combine all ingredients except avocado. Stir. Cover and place in the refrigerator for at least 3 hours.
  2. Just before serving, peel and remove the pit from the avocado, then dice. Remove the salad from refrigerator and add diced avocado. Gently mix, being careful not to mash the avocado.
  3. Enjoy!

Makes 8 servings

Carb choices per serving: 2

*Option not included in nutrition facts.

First Published: 12/05/2016
Last Reviewed: 12/05/2016

black bean salad recipe
You can use dried black beans if you’d like to decrease the sodium in this recipe even more!* (Follow package directions for preparing dried beans.)
black bean salad with cilantro lemon vinaigrette nutrition label