Beans are good, but spicy black beans with red pepper and a zippy lime dressing are way better. This salad is perfect for a potluck, as it only gets better the longer it sits. Note: If you don’t cook with jalapeños often, be sure to use caution while cutting, and please don’t touch your eyes; those bad boys run hot.

Spicy Black Bean Salad

Recipe by: Rebecca Firkser
Makes: 4-6 servings, as a side
​Ready in: 15 minutes

For the dressing:
1 lime, zested and juiced
1 teaspoon dried cilantro
2 teaspoons olive oil
Salt and pepper

For the salad:
2 15-ounce cans black beans, rinsed and drained
1 15-ounce canned corn, rinsed and drained
1 red bell pepper, diced
1/2 red onion, diced
1 large tomato, diced
1 avocado, diced
1 small jalapeño, seeded and minced*


1. Combine lime zest, juice, cilantro, olive oil, salt, and pepper in a small bowl and set aside.

2. Cut all other vegetables before the jalapeño. *To safely cut a jalapeño: Put on latex gloves and slice the pepper in half lengthwise. Pull out and discard the rib and seeds of the pepper—that’s the spiciest part! Slice the pepper into strips, then chop finely. Wash cutting board while wearing gloves, then throw out gloves. Wash hands thoroughly.

3. Combine beans and vegetables in a large bowl. Toss with dressing.