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 salad is so delicious!!! it’s really good with tortilla strips or just eat it with a spoon. I like to take it to pot lucks just to show off.
We love this so much! We always love to have a batch of this black bean salad on hand, and we eat it with tortilla chips. I love that it’s a wonderful way to “eat the rainbow”, and it gives my whole family lots of fiber and nutrients. This is a total winner at our house! Oh, and when we go on vacation, we always make a batch while we’re there!
Sounds delicious! Thank you for sharing, Elysia.
Thanks for this great recipe!!
I got your cookbook a while back – so many of your recipes have become favorites in our house.
Also, thanks for the tip about using fresh corn without cooking it first.
I appreciate your pragmatic approach to fun, new ways to combine and explore new tastes.
Love the fact that after you write 2 tablespoons lime juice you add (about 1 lime). Helps so much, just to know how many limes to put on the shopping list. Little details like that make it easier to try new things.
I’m delighted you have my cookbook and are enjoying it! thank you or sharing, Paul.
This is a delicious salad! I loved it. I made no changes to the recipe except to use black beans with 1/3 less sodium.
Thank you for sharing, Jeanette!
Super easy and delicious! Everybody loved it. Thank you.
Scott F
You’re welcome, Scott! Thank you for your review.
This salad was so good that we ate all of it. It has great flavor and is perfect for corn season.
Thank you, Lisa!
Oh Wow…. I just finished making this salad and it is amazing… I have not even let it set for 10 minutes…. Had to rush to the computer to let you know how delicious it is! Cookie is an amazing inspiration. You have learned a lot from her.
That’s great! I’m happy you enjoyed it, Norma.
This is a staple recipe for me, I love it so much. I make a batch of this or Kate’s Lebanese bean salad every Sunday to add to bowls and salads through the week. Only adjustment I make on both is I use just 2 cans of beans per salad but keep everything else the same. I like the flavor of the extra dressing and veggies.
I’m happy to hear that, Sarah! Thank you for taking the time to review. Yes, this is a great meal prep option.
This recipe was really good and my hubby loved it! I served it with taco meat and flour tortillas. It’s nice to get my hubby to rave about beans and veggies!
That’s great to hear, Carolyn!
Made the above Salad as is, and it was very nice. Thank you.
You’re welcome, Aisha! Thanks for your review.
Made this the other day when it was too frickin’ hot to cook- this does the trick! Eat it with a pile of good stone ground tortilla chips; you won’t regret it :)
Yes! Salads are great when it’s warm out. Thank you for sharing, Hen.
My whole family loved this wonderfully simple and delicious salad, even the meat lovers and the bean skeptics. Thank you!
You’re welcome, Carolyn!
I made this for the first time and it is DELICIOUS! Easy to make and a big hit (even with picky eaters). Instant favorite!!
That’s great! Thank you for sharing, Lisa.
Easy to make and delicious.
We also used this as a topping on a Belizean salbutes and it was fabulous. Also, added a little bit of chicken.
Thank you
You’re welcome, Kevin! Thank you for your review.
I see what looks like mango in the picture, but I don’t see it in the recipe? Is it mango or peach?
Hi! It could be the corn or bell pepper.
Fresh and delicious. This is refreshing in summer. Super-easy to make – and nutritious. I also love having it with chicken on the side after I workout.
I also use it as a “grab-n-go” snack when I’m working at home. Much better than snacking on processed foods.
responding to a comment that noted that someone didn’t like cilantro. Although of course someone may just not like it, their preference, I do have a friend who doesn’t like it because it takes like soap– it’s a genetic issue that some people have on how their taste buds taste cilantro. Me? I’m glad I can enjoy it :)
Love, love, love!
That’s great, Maura! Thank you for your review.
Kate, this is delicious! Thank you for all your recipes, and your Love Real Food book! You have helped me cook.
Susan
Can you freeze this?
Hi Laura, I haven’t tried it so I can’t say for sure. Sometimes vegetables soften once thawed.
When the recipe is doubled and tripled, the amount of beans is way too much. The number of cans should increase, but the ounces of the cans should not. The entire bean section needs to be adjusted for the 2x and 3x.
We love the recipe and adding avocado slices on top makes it even better!
Hi Diana, Sorry that the scale option has caused frustration. It’s unfortunately not a perfect plug-in and hoping some of these issues get resolved with some updates. Thank you for your feedback.
Easy to make, very tasty and super refreshing on a hot summer day.
This recipe is just what I was looking for! I doubled the corn and the cumin. To my personal horror, I was out of jalapenos, so I added 1/2 tsp of green jalapeno hot sauce. I could have used a full teaspoon, but my wife doesn’t have the heat tolerance that I do. It’s so good I may not share it. :D
I’m glad you loved it! Thank you for sharing, Elliott.
This is just what I was looking for alongside an elk ribeye reverse seared in grass fed butter, delicious salad, homemade apple cider vinegar, with the mother, worked well. thanks!
This is so good! I even ate it for breakfast!
I’m glad you love it, Krista! Thank you for your review.
Hi. What can I use instead of white wine vinegar?
You could try red wine vinegar!
I soaked the black beans overnight. Do I need to cook them before using them in this salad? If so, how long?
This is a great base black bean salad recipe. Almost any vinegar would work depending on what kind of taste and level of acidity you want to impart. Roasted garlic (I make and freeze in garlic season) instead of raw gives it a more mellow garlic flavor. I also added garlic scape pesto that I made and froze last year. I think putting in different kinds of cheese might add some different flavors, especially smoked cheeses. Smoked paprika would also work well. I you use some mustard in the dressing it will assist with emulsification. My biggest ingredient add was farro made with some soy sauce. Super umami flavoring. Oh and some sunflower seeds or chopped nuts could incorporate crunch.
Thank you for sharing! I’m glad you enjoyed it, El.
Took this as a dip to a friend’s house and served with tortilla chips. The next day I served it with some cheese in a quesadilla. It was a hit both ways! Would gladly make again. Husband and 19-month-old approved, as well!
Made this for dinner tonight. Cut the recipe in half “sort of.” Used fewer beans and mini peppers cut up. However, used the same amount for dressing.
I bet this would be great with mango!
So very delicious! Thank you for posting ☺️
You’re welcome, Tami! I’m glad you enjoyed it.
This is a wonderfully tastey and fresh recipe. I am serving with lime coriander chicken. Thank you!
You’re welcome, Jo! Thank you for taking the time to comment and review.
This salad is a hit everywhere I take it. Thank you❤️
This was delicious! I omitted the corn and reduced the amount of capsicum to suit my preferences. Do you think cucumbers would be a good addition? Thank you so much!
Hi! You could try cucumbers. OR you could add more peppers if you like. Thank you for your review!
I often add some liquid smoke or a couple of teaspoons of smoked paprika to this salad.
Could you substitute apple cider vinegar for the white wine vinegar?
Sure, but i prefer it as is.
Love this salad! We had it as a side to seared tuna rolls ( like a lobster roll) for a great summer dinner. I had quite a bit leftover which I ended up blending to make an amazing black bean dip.
This is in our regular rotation. It’s so good!
Pretty adaptable to personal tastes. The first time I made as written and it was excellent. Usually now we skip the hot peppers and add more cilantro. I use regular vinegar but a bit less (kid isn’t a fan of wine vinegar) and use only 1tablespoon of olive oil. We make this at least 3 times a month, often more.
Perfect condiment with fresh fish or shrimp tacos!
So good!!!! Like a party in my mouth! Thank you for another great recipe. Doubled the recipe and took it to a cookout.
I made this for our small gathering for July 4th. It was a total hit. I’m so glad I have some left over! I had to omit the onion but I snuck in some onion powder and smoked paprika. It has a lot of eye appeal and healthy too. It’s a win win!
That’s great to hear, Kay!
Love this recipe!!! Just FYI the scale up (x2 or x3) missed the canned or frozen equivalent of ears of corn. For x2 it should be 2 cups, and for x3 it should be 3 cups.
This is how it currently appears for the x3:
“6 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn”
Sorry for my delay! I will take a look, Elaine.
This recipe looks so delicious! Can’t wait to try it. But I don’t have any limes and won’t be able to get to the store to get some. Do you think it will work with lemon? Of course I have plenty of those, and sadly no limes. I absolutely love your recipes by the way! I have tried many and you have never steered me wrong! Thank you!
Sure you can try it! Let me know what you think.
So yummy! Enjoyed on lettuce..love your recipes!
Love to hear that, Debbie!
The best bean salad! Tasty, fresh and nutritious. I made it with one can of kidney beans, one speckled beans and one black beans and was delighted with the result. I added sliced avocado on top as one of the suggested garnishes. The salad was perfect as a complete vegetarian meal.
My new go to salad. Especially for the cottage. Used crispy canned corn niblets instead of fresh corn. And added a can of black eyed peas in place of one can of beans.
A great recipe that is versatile and would allow for easy customization. It would make a good side for a lot of different dishes. We had it as a side to halloumi tacos and my wife took leftovers of this for her lunch.
The changes I did were to accommodate my wife. She does get indigestion easily from onions unless they are sauteed so I did that before adding them. Also, she can eat cilantro but only in small amounts so I crushed coriander seeds and added them. I put fresh cilantro on my salad once I plated it.
We will make this again.
I added chopped celery and it was delicious. I cut everything by 1/3 for just my wife and I. 1 can of black beans and 1 can of corn. And then just guessed at amounts,
I’m glad you were able to make it work for you, John! Thank you for your review.
I only have white vinegar. Will that work?
You can try it. Let me know what you think!
I did use the white vinegar because that’s all I had. My husband really liked it and he is who I made it for. I thought it tasted good too. I’m sure it’s better with what you recommended it did work! Thanks so much