Black Bean Salad

This Black Bean Salad is a colorful, zesty, and refreshing dish that combines hearty black beans with crisp vegetables, fresh herbs, and a tangy lime dressing. It’s a perfect option for picnics, potlucks, or a healthy lunch.

Why You’ll Love This Recipe

• Quick and easy to prepare — ready in under 20 minutes
• Packed with nutrients — fiber, protein, and antioxidants
• Vegan and gluten-free
• Delicious hot or cold
• Perfect for meal prep and leftovers
• Great as a side or a main
• Customizable to suit your tastes
• No cooking required
• Tastes even better the next day
• Perfect for warm weather meals

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Black beans (canned or cooked)
• Corn (fresh, canned, or frozen)
• Cherry tomatoes
• Red bell pepper
• Red onion
• Fresh cilantro
• Jalapeño (optional)
• Avocado
• Lime juice
• Olive oil
• Cumin
• Salt
• Pepper

Directions

this recipe

Rinse and drain the black beans. If using canned corn, drain it as well.

1. Dice the tomatoes, red bell pepper, red onion, avocado, and jalapeño (if using).
2. Combine beans, corn, vegetables, and chopped cilantro in a large bowl.
3. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
4. Pour the dressing over the salad and toss gently to coat.
5. Chill for 30 minutes before serving for best flavor.

Servings and Timing

• Servings: 6
• Prep time: 15 minutes
• Chill time: 30 minutes (optional)
• Total time: 15–45 minutes

Variations

• Add quinoa or brown rice for a grain-based version.
• Swap avocado for diced mango or pineapple for a fruity twist.
• Use different beans like kidney or pinto.
• Sprinkle with feta or Cotija cheese for extra flavor.
• Add grilled chicken or shrimp to make it a full meal.

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 3 days.
• Add avocado just before serving to prevent browning.
• Do not freeze — texture and freshness will be compromised.
• Best served cold or at room temperature; not suitable for reheating.

FAQs

What kind of beans should I use?

Use canned or cooked black beans. Rinse canned beans thoroughly to reduce sodium and improve flavor.

Can I make this salad ahead of time?

Yes! It tastes even better after the flavors have melded. Just add avocado before serving.

How spicy is this salad?

It’s mild unless you add jalapeños or extra chili. Adjust spice to taste.

What’s the best way to serve this salad?

As a side dish, light main, or topping for tacos, burritos, or nachos.

Can I use lemon instead of lime?

Yes, lemon juice can substitute for lime in the dressing, though the flavor will change slightly.

How do I keep the avocado from browning?

Toss it with a bit of lime juice and add it just before serving.

Is this salad good for meal prep?

Absolutely. Make a batch (without avocado) and portion it out for lunches or snacks.

Can I use frozen corn?

Yes. Just thaw it before adding to the salad.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I add meat?

Yes, grilled chicken, steak, or shrimp work great as add-ins.

Conclusion

Black Bean Salad is the kind of recipe you’ll keep coming back to. It’s easy, nutritious, endlessly adaptable, and packed with bold, fresh flavors. Whether you’re planning a cookout, looking for a light lunch, or want a colorful side dish, this salad has you covered.

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