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BBQ Ranch Black Bean Salad

A vibrant, protein-packed salad featuring a creamy homemade BBQ ranch dressing, perfect for potlucks and summer meals.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Lunch, Main Course, Side
Cuisine: American
Calories: 280

Ingredients
  

Salad Base
  • 2 15-oz cans black beans rinsed and drained
  • 1 15-oz can sweet corn drained
  • 1 large red bell pepper finely diced
  • 0.5 medium red onion finely diced
  • 1 large avocado diced
  • 0.5 cup fresh cilantro chopped
BBQ Ranch Dressing
  • 0.5 cup plain Greek yogurt
  • 0.25 cup buttermilk
  • 3 tbsp BBQ sauce
  • 1 tbsp mayonnaise optional
  • 1 tsp dried dill
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp smoked paprika
  • 1 lime juiced
  • salt and black pepper to taste

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Colander

Method
 

  1. In a large bowl, combine the drained black beans, corn, diced red bell pepper, and diced red onion.
  2. In a separate medium bowl, whisk together the Greek yogurt, buttermilk, BBQ sauce, mayonnaise (if using), dill, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth. Whisk in the fresh lime juice.
  3. Pour about 3/4 of the dressing over the bean and corn mixture. Gently fold until everything is evenly coated.
  4. Gently fold in the diced avocado and chopped cilantro.
  5. For best results, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Stir gently before serving. Drizzle with the remaining dressing and garnish as desired.

Notes

For a vegan version, use plant-based yogurt and vegan mayo. Add avocado just before serving for the freshest look. Salad can be stored for 3-4 days.