Fresh Black Bean Salad
This Southwestern black bean salad recipe is healthy and delicious! This fresh black bean salad is perfect for potlucks, parties and busy weeks.
Updated by Kathryne Taylor on August 29, 2024
The inspiration for this black bean salad recipe goes way back. It goes all the way back to my very first recipe post over seven years ago. I was just learning to cook for myself after college, and I started making that black bean salsa on repeat.
This Mexican-ish/Southwestern black bean salad recipe is based on my old salsa recipe, but it’s way better.
Back then, Cookie and Kate was just a creative project. Well, Cookie (my dog) and I very much existed, but the blog was just to keep me from losing my mind at a boring office job.
I finally shared that recipe, and realized that I could wrap stories and photos around a healthy, approachable recipe. Seven years later, I work on this blog full-time and have a cookbook under my belt. I’m not bored at work any more! I love what I do. Thank you for letting me do it.
How to Make the Best Black Bean Salad
The base of this recipe is black beans, of course. I used canned beans, so this recipe comes together quickly and easily. Here’s what I changed to make this recipe so tasty:
- I switched to a combination of cherry tomato and bell pepper for a more interesting texture, color and flavor.
- I added lime zest for extra lime flavor without drowning the salad in liquid.
- And, I actually offered amounts of vinegar and salt, since I know better now. Lime juice and white wine vinegar give it such a nice zing.
- I served individual portions with fresh avocado on top, rather than mixing the avocado into the salad, since it will deteriorate before the rest does.
How to Serve Black Bean Salad
Like all of my other bean salads, this recipe is great to keep in the fridge on busy weeks. This salad is perfect for parties, too. It’s a healthy side dish on its own. You can also serve it as black bean salsa with tortilla chips.
Here are some ways to keep your leftovers interesting:
- Serve it on fresh greens, perhaps with an extra spritz of lime juice for dressing. Feta, avocado and/or crumbled tortilla chips would be great on top.
- Pile it onto cheese nachos to make them more redeeming.
- Use it as a filling for burritos or quesadillas (just leave as much of the liquid behind in the bowl as possible).
- Make Southwestern lettuce wraps—serve spoonfuls of it on butter lettuce, topped with avocado and/or feta. Come to think of it, I’m describing something similar to the Zesty Black Bean and Corn Salad in Lettuce Cups recipe in my book (page 123).
Please let me know how you like this recipe in the comments! I’m always so eager to hear from you and hope you love this bean salad.
Watch How to Make Black Bean Salad
Fresh Black Bean Salad
This Southwestern black bean salad recipe is healthy and delicious! This fresh black bean salad is perfect for potlucks, parties and busy weeks. Recipe yields 4 large or up to 8 side servings.
Ingredients
- 3 cans of black beans (15 ounces each) or 4 ½ cups cooked black beans, rinsed and well-drained
- 2 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn
- 1 orange, yellow or red bell pepper, chopped
- 1 cup quartered cherry tomatoes
- 1 cup chopped red onion (from 1 small onion)
- ½ cup finely chopped fresh cilantro (about ½ medium bunch)
- 1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
- ½ teaspoon lime zest (from 1 lime, preferably organic)
- 2 tablespoons lime juice (about 1 lime), to taste
- ¼ cup extra-virgin olive oil
- ¼ cup white wine vinegar
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt, to taste
- Optional garnishes: sliced avocado, crumbled feta, lime wedges
Instructions
- In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop—I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another ¼ teaspoon salt.
- Cover and chill to enhance the flavors—preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This looks so fresh and delicious! I have a few ears of corn sitting in the fridge, begging to be made into something…looks like this might be the winner!
Have so much fun in MSP! Hola is such a good place and I dream about those fries for days after eating there :) I love that this has all the veggie bounty of summer, but with some beans to make it stick too. Putting this on my list of things to take to a cookout, ASAP. xoxo
Thanks so much, Abby! I hope you try the salad. :)
I actually just bought your cookbook last week, and made the black bean and corn lettuce cups this week! They were fabulous (my meat-loving husband agreed), and I can’t wait to try this recipe (and ALL of the recipes in your book) as well!
I’m so impressed with your blog, cookbook, and everything else you’ve accomplished :) Congrats to you!!
Ha. Totally didn’t realize that my full name would be on the comment, clearly I don’t comment on blogs very often. Well that’s a little embarrassing and unnecessary :)
Hey Sarah, I just deleted your last names. I’m glad you pointed it out so I recognized your name, though! :) Thank you so much. That means a lot. I was actually thinking this morning at the photo workshop—I’m still so glad we quit AP French and moved over to photography. Hope to run into you in OKC sometime!
Calorie count?
Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. In the meantime, here’s a nutrition calculator that might come in handy.
I looove the idea of the sliced avocado on top! This salad screams avo times, but hate when it gets bogged down and brown from the beans. Yum summer!
I hope you try it, Meredith!
Welcome to Minneapolis! I highly recommend Hola Arepa for brunch, too! It is always delicious. My spouse looooooves the Chicken and Cachapas.
Love the look of this salad. I will be making it soon!
Thanks, Katherine! Let me know how the salad goes.
Am I reading the servings correctly. It appears that it’s 2 cups per serving?
So jealous that you are going to Lindsay’s photography class. I love her. Everything I have learned about food photography so far has been pretty much from her and Tasty Food Photography. Also, love the salad. I make a similar one and it’s the best thing in summer.
Yes, I’m so excited about the class!
hola arepa is my favorite restaurant! so happy you like it too and excited to try this recipe! have fun here in minneapolis :)
Thanks, Meg! It’s been great so far.
As dog-people AND food-people, we’d prefer an equal mix of food AND Cookie photos ;-)
Thank you for all the great photos (especially of Cookie) and the recipes.
Haha! I think she’d agree with you. :) Thanks for reading!
I love bean salads like this one. So many wonderful colors, flavors, and so healthy too!
Me, too! I find them really refreshing in the summertime.
omg!!! i just made this and tasted it!!! incroyable!
Awesome! Thanks, Toni.
So glad you made it to Hola Arepa while visiting MSP! It is within walking distance of my house (lucky/dangerous) and is by far one of my favorite places to eat in The Cities.
Oh, you’re so lucky! Though I’d have a hard time not going there for lunch every day. :/
Great looking recipe – Fresh Black Bean Salad.
Is the shucked corn to be used raw? I don’t usually do that but is that what you intend?
Thanks.
Nice site.
Tim
Thanks, Tim! Yes, I kept the shucked corn raw. If you get sweet corn, it’s really delicious without any cooking or steaming.
YUM! Love the combination of black beans + corn + lime!
Me, too! I hope you try this, Lexi.
oh so fun! Lindsay’s workshop is awesome! and i love Amanda! Wish I could join. And yes,sign me up for a bowl of this! Great idea to make a salsa too.
Say Hi to all!
I had such a great time! Thanks so much, Lindsay.
This salad is so pretty! I feel like it is perfect for summer and probably goes with just about anything!
Thank you, Heather!
This looks absolutely delicious! I will definitely be trying this. I love me some black beans!
Then you’ll definitely love this one!
I saw this in my inbox this week…saved it because it looked so good! Got invited to a day of boating and beaching and thought this would be wonderful to take. It is delicious and that was before I even put it in the fridge! Thank you for this!
You’re welcome, Bethany! I hope you had a great day on the water.
Love this colorful salad!
Thank you, friend!
A few months ago I was told that I was a prediabetic. It was time to change my diet. I found most recipes difficult in that some of the ingrediaentsds were something I might use every once in. Awhile and I would have a pantry full of stuff that would go to waste. And the ingredients were never all that appealing. The few recipes I did make weren’t that great. Granted there are a lot of recipes out there and I just wasn’t finding the right ones. Then I stumbled onto your site. And I have to say that your recipes have helped me tremendously. I love the fresh ingredients and the fact for most of these recipes I pretty much have everything in my fridge or in my garden. A you r cookbook is fabulous. Long story short my blood sugars are in normal ranges and I fell so much better. Thank you so much for doing what you obviously love to do! On a side note I have always cooked for my dogs so it was awesome to see cookie involved in what you do.
Thanks again and I’m always looking forward to the next recipe
Lisa, belated THANK YOU for your comment. I’m so glad you found my site and humbled to hear that my recipes are improving your health. I actually have a tendency toward hypoglycemia myself, and I don’t share recipes that spike my blood sugar and make me feel lousy. So glad to hear they are working for you, too.
Tried this tonight and loved it! Especially with the super sweet fresh local corn we have here in Utah. Since I have a bell pepper allergy I left that out and replaced it with most of a cucumber in an attempt to replicate the crunch. Might be making it extra-watery, but sure tastes great. A perfect summer meal since it involved no oven or stove (very important when it is 105 outside)! Will absolutely make this again and again. Thanks!
You’re welcome, Kathryn! Stay cool out there.
My boyfriend and I made this for dinner this week, and it was a huge hit! It’s super flavorful, comes together quickly, and is so versatile. I had mine over some leftover quinoa, and he had his with corn tortillas and a dollop of sour cream. The leftovers made for an excellent lunch, too! This is a perfectly summery, week-night salad. Thanks, Kate!
Ooh, I’ll have to try this as a simple taco! That sounds delicious. Thank you, Arianna!
I just made this salad…and I like it so much that I can eat the whole bowl but I must share with my husband. The white wine vinegar gives it a very pleasant flavor. Thank you girl!
Haha! “I *must* share with my husband”– that’s too good! I’m so glad you love this so much, Martha. Thanks for commenting!
Forgot to rate it
Thanks, Martha!
Absolutely loved this salad, a huge success!
Thanks, Paul! Good to hear it.
What would you suggest to replace the cilantro. Thanks, Chris
This salad sounds great. I would love it with avocado (even though my husband wouldn’t). It would also be good with crumbled cotija cheese if you have access to Mexican cheeses. It is reminiscent of feta (which is probably my favorite cheese).
Yes, cotija would be delicious! It’s hard to find in my area, unfortunately.
The workshop looked FABULOUS! I hope you had a great time. Also, this salad is a big bowl of beautiful.
It was amazing!
I love Hola Arepa! It’s my number one brunch/restaurant recommendation for people who are visiting Minneapolis. The arepas, cocktails, and environment can’t be beat :) :)
I love black bean salads. I make mine avocado heavy – essentially chunks of one avocado plus one cup of black beans plus the juice of one lime, with cilantro and sea salt to taste. It’s perfect served on a bed of arugula or with tortilla chips!
Your version sounds great, Rachel! Yum.
This recipe is so good, this is my new favorite go-to lunch! It is so easy to make, and the flavors continue to build as it sits, making it perfect to put together at the beginning of the week to eat everyday for lunch. I halved it the first time I made it, but only using one can of beans, next time I’ll make a full batch.
Yes, this one’s extra-good if you let it sit for a while. Thanks so much, Jenny!
Made it without the oil so it could be both salad or salsa and used 2 Tbl balsamic vinegar since I didn’t have white wine vinegar. Fresh taste of summer and a dollop of chipotle cashew creme on top takes it to another level of deliciousness .
Note: the chipotle cashew creme was made with both chipotle peppers in adobo sauce and additional chipotle salsa blended in until it had the right heat and flavor.
That sounds delicious, PK! Thanks for the notes.
Kate, you just never disappoint. So tasty and easy to adapt to include other CSA surplus veggies (bless you, summer). Thanks!!
You’re welcome, Kim! Thanks so much for commenting.
Wow, this bean salad has ALL the good stuff! Looks great!
I hope you get a chance to try it, Gaby!
You’re welcome, Karenina! (Also, what a beautiful name.) Cookie says hello!
Made this Black Bean Salad for a recent camping trip. It was so easy to make up and put in the icechest. It looked amazing, everyone loved it and I had something I could eat (gluten free).
Will definitely make this one again!!
Perfect! I’m glad it kept well for the trip, Julie.
Ohh! I clicked the link on your first recipe post and saw Cookie’s little young face. She was a little one then. Congrats on 7 years :) and thank you for the past four years that I have been following you!
I know, she was such a baby! Thank you for the kind congratulations, Juilee. Thanks for reading!
This bean salad is beautiful, healthy, perfect any time (but especially in the summer), and a rich amalgamation of flavors!! Thank you for the great recipe!
This is so kind, Claudia! Thank you!
So, I didn’t make this recipe, but this recipe did help me resolve the question of “what do I do with a kinda small amount of chimichurri?” – I mixed it with black beans, corn, and summer squash. Cleared out so many random ingredients in a delicious way! And yes I used your chimichurri recipe … first as a marinade for different meats, but honestly it was best as a dressing for the black bean salad!
I’m glad it was good inspiration for you, Sadye!
Another great recipe, Kate!!
I just finished making this and I’m enjoying it with cucumbers slices as chips. This is one dreamy salsa!! Thank you for sharing this with us!
Thank you, Kristen! Crunchy cucumbers sound delicious with this. :)
I made this for dinner today, and it’s absolutely delicious. Given how simple it is to make, I was surprised by how flavorful it is. I added more lime juice than the recipe calls for. I will make this again.
Great! I love how simple this one is, too. Thanks, Sandy!
We enjoyed this! We used ACV instead of white vinegar and added 1 tsp of honey. Thanks for the easy recipe idea!
Great! You’re welcome, Jessica!
I made this when we were on vacation this summer, and we had it with tostadas as chips to scoop it up. My ten-year-old son said “best dinner ever!” It was scrumptious. I’ve made it a couple times now, and I love having it on hand in the fridge for snacks or easy meals. Yum! Delish and very fresh testing!
I made this as a side dish to chicken for dinner tonight. It was fantastic! My picky husband loved it too!
This is so healthy. Usually we do not include this much in our salad stuff and we even do not use heat . This may be weird for you but we just cut the veggies and eat it. Thats it.
I will try this salad though it will make me spend more time on preparation ( as compared to our salads ..lol ) .
Awesome Share .
Let me know what you think of the salad, Sunny! Thanks for your feedback.
I made this today, and my wife and I loved it. The lime zest & juice gives it a real fresh taste. I also whipped up a creamy guacamole and put a dollop of it on the salad – perfecto!
I’ll absolutely make this again.
Oh guacamole! Sounds delicious. Thanks so much, Pete for the review :)
Oh my days this is so lush.. The nicest recipe I’ve tried for ages.. Me and my husband (we both veggies) looooved it.. I couldn’t find black beans so I used an exotic bean mix instead which I soaked overnight and boiled up today whilst doing housework and looking after the baby! It was quick to prepare and the flavours are so so good! Thank u so much!!!
Love to hear that, Jazmine! And you are very welcome. Thanks so much for your review!
I discovered this recipe last week and couldn’t believe how easy and how tasty is was – usually I can’t find anything that’s easy to make AND tastes incredible. Already planning on making another batch tomorrow to last me for my lunches over Christmas. Thanks Kate! X
Sounds like a wonderful lunch for next week! Enjoy :)
Looks yummy- this blog is great. So glad I found it.
I’m happy you found it too, Matilda! Enjoy :)
Turned out great, next time I’ll reduce the amount of onions.
Thanks for sharing!