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Home » Recipes » Vegan Salads

Favorite Black Bean Salad

Published on March 25, 2020 by Kate, Updated on June 7, 2021 - Leave a Comment

This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

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overhead photo of white bowl filled with salad with text overlay for pinterest

This fabulous Southwest style black bean salad is quick to put together and is a general favorite at potlucks, picnics, and in your lunch!  Drizzle and toss with a simple homemade lime and olive oil dressing and you're set for a delicious and healthy experience!

overhead photo of salad in a white bowl garnished with chopped cilantro and a wedge of lime nearby

I love this salad so much because it is a truly functional salad!  It is fresh, it has flavor, plus its hearty...and it doesn't wilt!  It's flexible too - you can eat it with tortilla chips as a kind of dip or straight up in a bowl!  

Related recipe: Vegan Mexican Quinoa Salad

How to make Black Bean Salad:

Start by rinsing and draining two cans of black beans (Photo 1).  Rinsing well helps keep the beans from turning the whole salad black!

In a small bowl, mix together the dressing ingredients: fresh lime juice, minced garlic, olive oil, cumin, chili powder, red wine vinegar, salt, and a pinch of cayenne pepper (Photo 2).

Chop the rest of your veggies and cilantro and add to a large bowl with black beans and corn (Photo 3).  Pour dressing over and stir to combine (Photo 4).  Place in the refrigerator for 2-3 hours before serving to chill and let flavors combine!  Taste test before serving and add salt and an additional squeeze of lime as needed to peak the flavors!

Garnish with chopped fresh avocado as desired and serve as a dip with tortilla chips or as a salad on it's own!

overhead collage of black bean salad process showing rinsing black beans, making dressing and mixing it in

Related recipe: Vegan Stuffed Avocados

Black Bean Salad Tips:

  • Be sure to rinse and drain the beans to avoid extra moisture and to keep everything from turning black!
  • Frozen corn, canned corn, or lightly grilled fresh corn all work well in this recipe
  • Any combination of red, yellow, or orange bell peppers work fine
  • Remove the seeds from your jalapeño pepper if a more mild spiciness is desired - leave more seeds for extra heat!
  • Quarter your grape tomatoes (these tend to hold up a little better over time) or dice regular tomatoes as desired
  • Replace the lime with lemon if you like, just add a little extra to reach the same zing

white bowl with beans, corn, onion, tomatoes, and peppers mixed together

Related recipe: Mexican Cabbage Salsa

Storage tips:

Perfect for your make-ahead lunches, this hearty salad lasts well in a covered container in the refrigerator for up to 4 days!  Add a little fresh lime or salt as needed to refresh the flavors!

wide overhead view of two white bowls filled with bean salad on a marble background

More easy vegan Mexican recipes you'll love:

  • Vegan Mexican Pasta Salad
  • Vegan Black Bean Soup
  • Healthy Slow Cooker Pinto Beans
  • Vegan Tamales
  • Mexican Cabbage Salsa
  • Vegan Nacho Cheese
  • Vegan Black Bean Taquitos
  • Vegan Chimichangas
  • Vegan Mexican Rice

If you’ve tried this recipe, please rate it and let me know how it went in the comments below – I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

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overhead closeup photo of a white bowl filled with bean, corn, tomato and pepper salad

Black Bean Salad

Delicious and simple, this healthy black bean salad is dressed with a zesty lime and olive oil dressing, and is perfect alone or served with tortilla chips!
5 from 2 votes
Print recipe Leave a comment
Course: Salad
Cuisine: Mexican
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 cups
Calories: 210kcal
Author: Kate

Ingredients

  • ¼ cup chopped cilantro
  • 2 15 oz. canned black beans
  • ⅓ cup chopped bell pepper, red, orange, or yellow
  • ¼ cup diced red onion
  • ½ cup quartered grape tomatoes
  • 1 jalapeno pepper, diced and seeded
  • 1 cup frozen corn

Dressing Ingredients:

  • 2 cloves minced garlic
  • 2 Tbsp olive oil
  • 2 Tbsp lime juice, fresh squeezed
  • 2 Tbsp red wine vinegar
  • ½ tsp chili powder
  • ½ tsp cumin
  • ½ tsp seasoned salt

Instructions

  • Start by rinsing and draining two cans of black beans.  Rinsing well helps keep the beans from turning the whole salad black!
  • In a small bowl, mix together the dressing ingredients: fresh lime juice, minced garlic, olive oil, cumin, chili powder, red wine vinegar, salt, and a pinch of cayenne pepper.
  • Prep veggies and cilantro and add to a large bowl with black beans and corn.  Pour dressing over and stir to combine.  Place in the refrigerator for 2-3 hours before serving to chill and let flavors combine!  Taste test just before serving and add additional salt or another squeeze of lime as needed to brighten the flavors!
  • Garnish with chopped fresh avocado as desired and serve as a dip with tortilla chips or as a salad on it's own!

Notes

Black Bean Salad Tips:

  • Be sure to rinse and drain the beans to avoid extra moisture and to keep everything from turning black!
  • Frozen corn, canned corn, or lightly grilled fresh corn all work well in this recipe
  • Any combination of red, yellow, or orange bell peppers work fine
  • Remove the seeds from your jalapeño pepper if a more mild spiciness is desired - leave more seeds for extra heat!
  • Quarter your grape tomatoes (these tend to hold up a little better over time) or dice regular tomatoes as desired
  • Replace the lime with lemon if you like, just add a little extra to reach the same zing.

Storage tips:

Perfect for your make-ahead lunches, this salad lasts well in a covered container in the refrigerator for up to 4 days!  Add a little fresh lime or salt as needed to refresh the flavors!

Nutrition

Serving: 1cup | Calories: 210kcal | Carbohydrates: 33g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 570mg | Potassium: 574mg | Fiber: 11g | Sugar: 1g | Vitamin A: 454IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 3mg
« Vegan Black Bean Soup (Instant Pot)
Vegan Banana Nut Muffins »

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