Black Bean Salad

black bean salad
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  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 0m
  • Ready In : 2:10 h

Nutritional Info

This information is per serving.

  • Calories

  • Total Fat

  • Saturated Fat

  • Cholesterol

  • Sodium

  • Total Carbohydrates

  • Dietary Fiber

  • Protein

  • Vitamin A

  • Vitamin C

  • Calcium

  • Iron


This fabulous recipe for black bean salad was submitted by Liz Wade of Portales, NM.

If you love Tex Mex recipes, this one is a particular winner. Fabulous flavors that work really well with any Mexican, Tex Mex or Cuban recipes.

I think you will really like this one.

Black Bean Salad

vegetarian recipegluten free labelvegan recipe


  • 1 big can black beans (drain and rinse)
  • 1 - 2 tomatoes, diced
  • 1 orange bell pepper, diced
  • 1 cup corn kernels
  • 2 green onions, finely chopped (or red onion)
  • 3 tablespoons cilantro, finely chopped. (Take all large part of stems off before chopping)
  • 1 jalapeño, minced (remove seeds and membrane for lighter heat)
  • Juice of 1 small lime
  • 1/2 - 1 avocado, diced
  • 1 - 2 teaspoons cumin
  • 2 cloves garlic, pressed or minced
  • 2 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • 2 teaspoons sea salt


Step 1

Combine all ingredients and let the mixture sit for at least 2 hours before serving to meld the flavors. Overnight is even better.

Serves 8 to 10.


Add cooked green or yellow beans to the mixture for more color and even more nutrition.

Liz says: If you’re feeling productive, cook a bag of black beans and use about 16 ounces for this recipe. You can use the rest in bean burritos.

This is a colorful, tasty salad that is a great accompaniment to any Tex/Mex or Cuban menu. Even better, it’s super healthy!

If you like this black bean salad, you will probably like our black bean salsa too. Find it here.

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black bean salad

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