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Southwest Egg and Black Bean Salad Recipe

Southwest Egg and Black Bean Salad Recipe

Michelle Kim
This Southwest Egg and Black Bean Salad combines the vibrant flavors of the Southwest with nutritious ingredients, making it a perfect dish for any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Southwestern
Servings 4
Calories 280 kcal

Ingredients
  

  • 4 Eggs hard-boiled and sliced
  • 1 can Black beans rinsed and drained
  • 1 cup Corn fresh or frozen and thawed
  • 1 cup Cherry tomatoes halved
  • 1 cup Avocado diced
  • 1/2 cup Red onion finely chopped
  • 1/4 cup Fresh cilantro chopped
  • 1/4 cup Olive oil
  • 2 tbsp Lime juice freshly squeezed
  • 1 tsp Cumin
  • 1 tsp Honey
  • to taste Salt and pepper

Instructions
 

  • In a large bowl, combine the sliced eggs, black beans, corn, cherry tomatoes, avocado, red onion, and cilantro.
  • In a small bowl, whisk together the olive oil, lime juice, cumin, honey, salt, and pepper until well combined.
  • Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
  • Serve the salad immediately, or chill in the refrigerator for 30 minutes before serving to enhance the flavors.

Notes

For a vegan version, omit the eggs and substitute honey with agave syrup.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 30gProtein: 12gFat: 14gSaturated Fat: 2gCholesterol: 186mgSodium: 320mgPotassium: 540mgFiber: 8gSugar: 5gVitamin A: 32500IUVitamin C: 16.6mgCalcium: 600mgIron: 0.4mg
Keyword Black Bean Salad, Egg salad, healthy, Quick, Southwest Salad
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