Black Bean Salad
A bright Mexican-inspired black bean salad with corn, bell pepper, red onion, cilantro, and a lime-cumin dressing. Healthy, vegetarian, satisfying, and gets better as it sits. Perfect for meal prep or summer potlucks.
Prep Time
11 min
Cook Time
24 min
Servings
6
Calories
366 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Black Beans1 ½
- Corn1 ½ cup
- Tomato3 medium
- Lettuce3 cups
- Cucumber1 ½
- Olive Oil3 tbsp
- Lemon Juice1 ½
- Black Pepper¾ tsp
- Salt1 ½ tsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Black Beans1.5
- Corn1.5 cup
- Tomato3 medium
- Lettuce3 cups
- Cucumber1.5
- Olive Oil3 tbsp
- Lemon Juice1.5
- Black Pepper0.75 tsp
- Salt1.5 tsp
Instructions
- 1
Drain and rinse 2 cans (15 oz each) of black beans. Pat dry with paper towels — drier beans hold the dressing better.
- 2
In a large bowl, combine the beans with 1.5 cups of corn kernels (fresh, frozen-thawed, or canned-drained), 1 chopped bell pepper (red, orange, or yellow), ½ chopped red onion, 1 chopped jalapeño (optional, seeded for milder).
- 3
Add ½ cup of chopped fresh cilantro and 1 chopped tomato (or 1 cup halved cherry tomatoes). Mix gently.
- 4
Make the dressing: whisk ¼ cup lime juice (from 2-3 limes), ⅓ cup olive oil, 2 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon honey, 1 teaspoon salt, ½ teaspoon black pepper.
- 5
Pour the dressing over the bean mixture. Toss gently to coat.
- 6
Refrigerate at least 30 minutes for flavors to meld (overnight is even better). Just before serving, fold in 1 diced avocado and adjust salt/lime. Serve as a side, with tortilla chips for dipping, or over greens for a salad.
Watch how to make Black Bean Salad
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💡 Expert Tips
- 1.Dry the beans. Wet beans dilute the dressing. Pat firmly with paper towels.
- 2.Lime juice + olive oil is the classic Mexican vinaigrette. Don't substitute vinegar — lime is the right acid for this dish.
- 3.Rest 30 minutes minimum. The salad improves as flavors meld.
- 4.Add avocado last. Avocado oxidizes and browns. Adding it just before serving keeps it bright green.
🔬 Why It Works
Black bean salads succeed when the beans are dry (so the dressing clings), the vegetables provide color and crunch variety, and the lime-cumin dressing ties everything together with bright Mexican flavors. The combination provides protein (beans), fiber (vegetables), healthy fats (olive oil, avocado), and brightness (lime, cilantro). Easy meal-prep dish.
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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