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
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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.
Very good- added a little cayenne & cotijo cheese!
Oh that sounds nice! Thank you for sharing, Kelley.
This looks like it would be good with some cooked quinoa added to it.
Very tasty. My family really likes it. Had it once and making it again today. The proportions are perfect. It’s definitely a keeper.
Thanks
I love to hear that, Ruth! Thank you for sharing.
I’ve made this before but just prepared it for the first time this season yesterday. So good and fresh. The recipe makes a lot but next time I will double it to have for the week. Leftovers are even more delish with more time for everything to marinate together. Thank you!!
Hello!
Just an FYI.
The amounts for the cooked black beans do not change when we pick the 2x or 3x options. I don’t need them but I wanted to let you know.
Btw, this salad is THE BEST.
Thank you!
Mary
Thank you for sharing, Mary. I’m sorry to hear that! I’m working on fixing the issue.
This was absolutely delicious! Made recipe exactly as is — it is flavorful yet subtle, refreshing and a perfect side dish or main dish. I’m so glad there are ample servings because this won’t last long and will be great as a snack as well.
Great to hear, Susan!
This probably is a crazy question, but I still need to ask it. If I use freshly shucked corn, shouldn’t I cook it? I’d like to avoid the taste of canned corn, but I never eat uncooked corn. Thank you.
No need to cook freshly husked corn. I hope you try it!
Love it! Love it! Love it!
And
Thank you.
I make this recipe several times each summer. I always nibble at the leftovers. It’s so good!
I love that! Thank you for your review, Marjorie.
Loved it! The little touch of cumin was perfect with the lime juice. I didn’t add as much vinegar cause i don’t want it too acidic. I drained the cans of black beans and rinsed them so there was hardly any juice in this dish. Pretty to look at and good flavorful, healthy dish
Thank you for your review, Jilly!
Absolutely loved this recipe! Perfect in every way!
Just made this for a potluck this evening. I used about 2 cups of dried black beans, cooked in a pressure cooker. Added a green pepper and extra lime juice. It is delicious even before chilling!
Perfect, just as is!
Great to hear, Beth! thank you for your review.
Simple and amazing. Thanks Kate. My mother loved it.
I love to hear that, Alisher!
Amazing and healthy! It’s full of flavor and can be eaten alone, with chips, or even made into a quesadilla!
I like to put in some green pepper or better yet some Poblano pepper…the rest is the same. I use this one on the side or, more popularly, as enchilada filling. My vegetarian friends love it! (And I make my own home-made red enchilada sauce..)
This is a great salad. Every Sunday I prep a massive salad for myself and my wife to eat for weekday lunches. I have about 5 favorites that I rotate and so do this one regularly. It doesn’t take long to make. It’s great with feta. I sometimes add barley for extra fibre
That’s great to hear! Thank you for sharing, Jen.
Works great warm! Put in all of the veggies (add the tomatoes later) and beans with a light sprinkling of olive oil, add all of the spices and warm it up for a cozy night in! Topping with avocado and feta a must!
Thank you for sharing, Tory! I appreciate your review.
Delicious!!! Used it as a dip with tortilla chips. Only adjustments I made were adding a tad bit more of the listed seasonings and more of the listed liquids, simply because I like a more lose style dip. Everyone devoured this! It’s a winner and WILL be made again :)
That’s great to hear, Destiny! I appreciate your review.
Great recipe! I make this whenever I make arroz con pollo.
I made this recipe as written (minus tomatoes) and found it to not have enough spices for my taste. I roughly tripled the cumin and chili powder, added oregano, and added a splash of juice from the pickled jalapeño jar, and I liked it much better that way. It gets even better overnight after all the flavors have had time to mingle.
Serving it cold with queso fresco crumbled over top has been very good, but I like it even better as a quesadilla filling!
SO good even the meat eating husband liked it! The recipe was also very forgiving. I thought I had limes but there were only lemons in my fridge so I dared the substitution and it was great. Also was out of red onions and used scallions. Thanks for another winner Kate!
You’re welcome, Dianna!
Hi I made this tonight and love it very much. My question is how long will the alad last in a sealed bowl in the fridge? – I added the chopped cilantro. Will the cilantro get bad after a few days?? I want to take it to a friends house in four days…
It should be ok. I’m happy to hear you are enjoying this, Steve!
I have never posted a comment online for any recipe, but this was SO GOOD that I had to. I was craving black beans & your recipe hit the spot! I didn’t have white wine vinegar on hand, so I substituted it with apple cider vinegar. I put it on a bed of fresh greens with shredded chicken, avocado, & a some shredded cheese. It was so delicious! Thank you for sharing!
You’re welcome, Deena. I appreciate your review.
This sounds wonderful! Question. How long will it keep in the refrigerator?
Please see the final step: 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.
I’m a bean salad aficionado, and this one is a keeper—great recipe!
That’s great to hear, Kate! Thank you for your review.