Fajita Black Bean Salad Recipe

Prepare ingredients

Rinse and drain canned black beans; if using dried/cooked beans, ensure they are tender. Halve cherry tomatoes, dice avocado (if using), roughly chop cilantro, thinly slice red onion, and measure corn and roasted peppers. If peppers are not pre-roasted, slice fresh bell peppers into 1/2-inch strips for sautéing.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and swirl to coat.

Add the sliced roasted or fresh bell peppers and sliced red onion to the hot skillet. Sauté, stirring occasionally, for 4–6 minutes until peppers begin to soften and onions are translucent with slight char.

Stir in the minced garlic and cook 30–45 seconds until fragrant, careful not to burn.

Sprinkle the ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper over the vegetables. Toss to coat and cook another 1–2 minutes to toast the spices.

Add the black beans and corn kernels to the skillet, gently fold them in, and cook 2–3 minutes until heated through. Squeeze 1 tbs fresh lime juice over the mixture, taste, and adjust salt/pepper if needed. Remove from heat and let cool slightly.

In a small bowl or jar, combine 1/2 cup Greek yogurt (or chosen dairy-free base), 2 tbs olive oil, 2 tbs fresh lime juice, 1 tsp honey (or agave), 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.

Whisk or shake vigorously until smooth and slightly emulsified. Taste and adjust acidity or seasoning (add more lime for brightness, a pinch more honey for balance, or more salt).

Place the mixed salad greens in a large serving bowl or divide among individual bowls or plates.

Top the greens with the warm fajita-style vegetable and black bean mixture, distributing evenly.

Scatter halved cherry tomatoes, chopped cilantro, and diced avocado (if using) over the top.

Drizzle the prepared dressing over the salad (start with about half and add more to taste) and gently toss to combine so the warm veggies wilt the greens slightly and the dressing coats everything.

Finish with optional toppings: crumbled cotija or feta, tortilla strips or crushed chips, and pickled jalapeños. If desired, squeeze the remaining 1 tbs lime juice over the plated salad.