This black bean salad is a colorful and refreshing blend of beans, corn, peppers, herbs and avocado, all tossed in a zesty lime dressing. A quick and easy salad that pairs well with grilled meats, and makes for a perfect light lunch.
When I’m looking for a simple salad to bring to a potluck or serve with dinner, I turn to favorites such as cucumber and tomato salad, caprese salad and this protein packed black bean salad.
Salad Ingredients
The base of this salad contains beans and vegetables including bell pepper, avocado corn, tomatoes, onions and jalapeno. The dressing is a combination of lime juice, olive oil, spices and a touch of honey.
How do you make black bean salad?
This recipe starts with canned black beans, which are combined with tomatoes, jalapenos, bell peppers, red onion, cilantro, corn and avocado. Whisk together olive oil, lime juice and spices to make the dressing. Pour the dressing over the bean mixture and toss gently to combine. Serve and enjoy!
Tips for the perfect salad
- Be sure to drain and rinse your beans to remove any excess sodium.
- I typically use frozen thawed corn kernels, but you could use canned corn or even fresh corn off the cob.
- Not a fan of cilantro? Use sliced green onions instead.
- This recipe calls for removing the ribs and seeds from the jalapeno, which results in a mild salad with very little heat. If you prefer a spicier salad, leave some of the ribs and seeds in the peppers.
- I like to use orange bell pepper for added color, but you can use red or yellow pepper if you prefer.
- This salad can be made up to 8 hours before you plan to serve it. If you’re making this dish in advance, omit the avocado, and stir it in right before serving.
Recipe FAQs
Black bean salad will stay fresh in the fridge for up to 8 hours. If you’d like to store the salad for a longer period of time, I would recommend omitting the avocado, as it will start to brown in the salad. Without the avocado, this salad will stay fresh in the refrigerator for up to 4 days.
Black beans are relatively low calorie, and are packed with protein and fiber. They contain a variety of nutrients including calcium, magnesium, copper and zinc. This salad is a great choice for a healthier diet considering it consist primarily of nutritious foods including beans and vegetables.
The great thing about black beans is that they’re delicious when served, hot, cold and at room temperature. This salad uses cold or room temperature beans.
Black Bean salad variations
I love to make this recipe as written, but you can absolutely add other ingredients to the mix to customize the flavors to your tastes.
- Protein: Stir in some diced grilled chicken or small cooked shrimp to turn this salad into a main course.
- Vegetables: Feel free to add other vegetables to the mix such as shredded lettuce, diced cucumber, roasted green chiles or grilled zucchini.
- Cheese: I love to add a sprinkling of cheese such as crumbled cotija or cubed pepper jack.
I make this salad regularly – it makes for a satisfying lunch that I can feel good about eating!
More delicious salad options
- White Bean Arugula Salad
- Avocado Tuna Salad
- Apple Kale Salad
- Beet Salad with Avocado and Feta
- Three Bean Salad
Black Bean Salad Video
Black Bean Salad
Ingredients
For the salad
- 2 cans black beans rinsed and drained
- 1 cup cherry tomatoes halved
- 1 jalapeno remove seeds and ribs, then mince finely
- 1 cup corn kernels can be fresh, canned or thawed from frozen
- 1 avocado chopped
- 3/4 cup orange bell pepper seeded and finely diced
- 1/3 cup red onion finely diced
- 1/3 cup cilantro leaves chopped
For the dressing
- 1/3 cup olive oil
- 1/4 cup lime juice
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste
Instructions
For the salad
- Place the beans, tomatoes, jalapeno, corn, avocado, bell pepper, onion and cilantro in a large bowl.
For the dressing
- In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin and salt and pepper.
- Pour the dressing over the bean mixture and toss gently to coat. Serve immediately.
Notes
- Make ahead instructions: Assemble according to instructions, except omit the avocado. Refrigerate for up to 8 hours. Add the avocado right before serving.
- This recipe calls for removing the ribs and seeds from the jalapeno, which results in a mild salad with very little heat. If you prefer a spicier salad, leave some of the ribs and seeds in the peppers.
Trina says
Well, I just made this salad and all I have to say is WOW! I absolutely love.. Simply to make. Thanks for the recipe..
Cheryl says
Salad came out so good and we loved the lime dressing!
Jo says
This bean and corn salad is perfect! The dressing is lite and the entire salad is a great mix of flavors! Thank you!
Liz Armstrong says
I made this recipe for a family BBQ everyone loved it!!!
Deseree says
Love this light and tasty salad that is perfect with or without meat! One delicious lunch or dinner!
Jacque Hastert says
I love how colorful this salad is! I also love that it is loaded with fresh summer flavors.
Catalina says
This salad is perfect for a side dish or an appetizer!
Eden says
We made this tonight and it was so good! Everyone loved it!! Thanks for the recipe!
stephanie says
I’m planing to make this recipe today for lunch. It looks delicious, yet healthy at the same time.
Alisha says
Especially loved the lime dressing – thanks
Jen says
This is one of our favorite side dishes all summer long! So easy to make and super delicious!
Erin says
This black bean salad is seriously making me hungry!
Dorothy Reinhold says
I could eat this for every single meal! It is so fresh and tasty.
Amanda says
This looks like so much fun to make and very tasty!