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 black bean salad is divine ! Made it for first time, delicious !
I don’t have white wine vinegar I have red will that still work
I made it with red wine vinegar today for the same reason, and it turned out great!
I’ve made this several times myself and I love this salad it’s very delicious especially in the summertime.
Ok. So this is the only black bean salad recipe I have ever made but I can’t imagine it tasting any better. Seriously.
Delish! Just make sure to add more vinegar!
Thanks for sharing :) Would adding sweet potato taste good in it? I want to use this recipe for a potluck. Thank you :)
Hi Jasmine! I like this one as is. You could try sweet potatoes too! Let me know what you think.
Probably not.
Wonderful recipe! Four of us ate it with varying tolerances of heat. I cut up some extra jalapeno for the two of us that liked heat.
I love a little more spice myself, too! Thanks for sharing, Marla.
Your recipes are so super easy to prepare and healthy and tasty
I LOVE this story! “ 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.”
I just happened by while looking for a way to spice up some leftover black beans to top off a salad.
Today I don’t have all the ingredients for this recipe, but I am bookmarking it.
Thank you, Mariah! :)
OMG that was delicious!!!!!!!
Thank U so much for an easy to make, healthy and yummy recipe.
You’re welcome, Aimee!
I just made this and it was delicious :) crumbled some lite feta on top, will be adding a little more chili next time. Thanks!
Made this last night
So delicious
Using some tonight with some rice and chees for burrito filling
This recipe is awesome
Thanks for the creative variation for the use of this Delicious salad!
I made this for a party and everyone loved it! Thank you! Absolutely delicious!
This is by far a Superlative bean salad.
The very best.
You got it down!
Sounds like a wonderful salad, as I’m a vegetarian I love beans for protein and love making rainbow salads. Can’t wait to make this salad this Friday for my birthday, thank you for the recipe,
Darinka
I would add a bit more heat and I was stingy with the salt at first so I added a bit more …. but it was really good
This looks delicious! I want to make this for my friends, but shockingly most of them don’t like cilantro. Is there anything you would recommend as a substitute for flavor?
Hi Jessica! You could reduce the cilantro or just omit it. Sometimes I suggest replacing it with parsley, but since this recipe has Mexican flavors, I’d just skip it. This salad has plenty of bright flavors elsewhere.
Tried this recipe but the jalepeno and spices — used an organic vinager and olive oil blend from my local grocery store instead. Still love this idea! It tasted great! Its a simple dish to eat, easy to make, and its filling.
Can I use yellow onion in place of the red? Thanks!
If that’s what you have on hand, sure. I prefer red here, but work with what you have!
As usual it tastes good. Thank you for sharing.
I don’t have white wine vinegar I have red will that still work
Awesome type of filling for one of my omelette wraps sealed up in guacamole then heated in my panini press… Yummy!
Great recipe. Everyone loved it.
Liked this recipe a lot. Used white basalmic vinegar (cause that’s what I had) and a little extra lime juice, and added diced celery because I wanted more crunch. Was a hit with all! Thanks.
I’m happy you liked this one, Anne! I appreciate your feedback and review.
Love this recipe. I changed a couple of ingredients but kept the salad dressing exactly as you posted. Delicious!! Have manually transcribed it into my “special” recipe journal. Definitely a keeper.
Pat
Hamilton, Ontario, Canada
I’m happy you were able to add your own twist, Patricia.
LOVED this recipe. So easy and delicious. Great that it’s better made the day before a party…It has now become my go to for summer pot lucks and outdoor parties. thanks!
Kate (& Cookie too ;-) ), I made this bean salad over the holiday weekend and it was scrumptious, and beautiful too! Left out the jalepeno peppers & cilantro as my tolerance for both is very low. I have tried several of your recipes and they all turned out great. Keep them coming!
I have a suggestion for those of you who do not like the texture of cilantro. Use a couple of cubes of frozen, ground cilantro that that you find in the frozen foods at the grocers. You can see them, but there is a hint of “south of the border” taste that you will not recognize as cilantro! Loved this recipe. Thank you, and keep ’em coming!
Just to clarify do you cook the corn at all or just cut it off the cob and into the salad? Thanks!
Hi Anna! Just cut it off the cob. Fresh corn has a delicious sweet crunch. I hope you love it!
This black bean salad is so wonderful! I’ve made it twice in the past month. I didn’t have white wine vinegar, so I used red wine vinegar. Love it! I also added a bit more corn. Black olives are really good in it, too! The first time I made it I substituted canned chopped green chilies for the jalepeno. Worked great! Thank you!! 5 STARS!
Thank you, Christine!
We have made this twice and it is so delicious! So refreshing and filling! We love it!
Made this a few times with little adjustments here and there depending on what was in my pantry and it is always a huge hit! I really appreciate that you suggest substitutions with your recipes. You really provide a solid base recipe which makes it so easy to adjust for different tastes. Thank you so much! I’m glad you love your job! My family & I love your job too!!!
How far ahead can this salad be made? I’d like to take it on a camping trip but it wouldn’t be served for at least 2 days.
Hi! I love this salad leftover and allows the flavors to meld, so that should be just fine. Let me know what you think!
Oh my goodness! Perfection! Great alone for my lunch. Ate with chips as appetizer. And last of it went on our “taco” salad. Well done! Thank you.
Fast, easy, nutritious!! This was a hit with family, will definitely make it again.
Can you freeze this salad, I have put mine in enchiladas and wasn’t sure if they can be frozen? Thanks Debbie
Hi Debbie, I don’t don’t think this one would be the best to freeze. But, if you try it let me know!
This is now my go to summer bean salad. Yummmm
A visual treat that excites the palate. Beautiful and delicious it wins great praise from others at social distance gatherings. Proud to bring this to events, cut back on jalapeño when making it for others, canned corn OK.
This was great as is but A few notes… I used a can each of Red Kidney, Black and White Northern Beans. I added a tablespoon of honey to muffle the acidity. I used three different colored peppers.
And the the big one….. I served half as a fresh salad and froze the other half. The following week I heated it up up on the stove, added 1/4 cup stock and mashed about an 1/8 of the beans with the back of a spoon. I added Garlic salt to taste and served it over white rice. Both dishes were delish.
Thank you for sharing how you made this, Brian.
Nutritional breakdown cannot possibly be correct to reflect 8 servings.
Loved this simple salad, especially since it keeps so well in the fridge. I had a part of it plain, some in burritos with a bunch of other random leftovers and I think I’ll have to last bit tomorrow morning with some sunny side up eggs. So versitile and easy!!
We love this recipe. So easy and yummy.
I’m glad you loved it, Alex! Thank you for your review.
Excellent salad. Added a little bit of honey. Was really good the next day too. Do you ever prepare dry black beans for this salad?
Hi! Yes, checkout my black beans from scratch.
Hi Kate,
I like your posts! Which greens do you think are good with black beans? I’ve tried spinach and broccoli so far and neither seem to fit great. Kale is so-so. Thanks for any suggestions!
I couldn’t find white wine vinegar so I used apply cider vinegar instead. It was delicious, thank you! Its nice to make something healthy you don’t have to cook!
Love the bean and corn salsa. Delicious. I actually make all of it and then add tomatoes and peppers when ready to eat it. Question. Without the tomatoes and peppers in it, can I freeze it. It is only my husband and me who eats it. Grandchildren with us don’t like black beans. We love them though.
This looks amazing. Trying to go Oilers. Can I skip the olive oil. Is there anything I can substitute for it.
Hi, You can omit it if you prefer.
Glad to meet you. Good job.
Thank you, Allan!
I’ve just made this and it’s absolutely delicious as are every other recipe I’ve made from C&K. As a vegetarian for over 20 years, I can safely say that these recipes are by far the freshiest, most nutritional and flavoursome that I’ve ever made. Thank you so much for sharing these with us.
You’re welcome! I’m happy you are enjoying them, Lisa.
Great recipe. Made this for Taco Tuesday and will have enough leftovers for lunches for rest of week. Great combination of black beans and vegetables. Loved the dressing.
This is so delicious. I added chopped fresh pineapple (maybe equivalent to the amount of bell pepper I used—cut the recipe by about 2/3 bc only one can of black beans) to copycat a local veg diner’s stuffed yam lunch. It worked perfectly. Also, I sautéed about 1/4 c with quinoa & spinach and topped with a sunny side up egg for breakfast. >chef’s kiss< Thanks for the versatile recipe!
I just read, “your comments make my day”. I’ve been making this for approximately two years, and I still LOVE IT!!!!!!!!!!!!!!!
Simply delicious, nutritious, bodacious, and gosh-darn healthy.
Thank you very much!!!!!!
Oh! I also love it because I don’t cook much…umm, ever, so this is great for a complete newb in the kitchen.
Thank you, Tom!
This is absolutely fantastic! I used a tri bean blend of black, pinto and kidney and it came out so good. Will be in the regular rotation for sure!
That’s great to hear, Amanda! I appreciate your review.
Super amazing receipe! I left out the tomatoes and cilantro and added mango! The mango with the tanginess and onions.. ohh yess!!