Black Bean Salad Recipe
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One spoonful and you’ll be obsessed with this black bean salad. It’s packed with black beans and colorful veggies, and a zesty dressing that brings it all together. This salad is fresh, vibrant, and bursting with amazing flavors, making it the ultimate anytime recipe. Super easy to make, impossible to mess up, and even better the next day.
Who doesn’t love a good salad? Salads make a great side dish because they add freshness, crunch, and color to any meal without stealing the spotlight. They’re quick to throw together, endlessly customizable, and the perfect way to balance out heartier mains.
You all loved every salad recipe I shared here, including avocado salad, carrot raisin salad, and cranberry chicken salad, so I know you’ll enjoy this black bean salad, too. This recipe is from my Aunt Margaret, one of the best home cooks I know! My mom loved the recipe and made it all through the summers during my childhood.
It’s the kind of salad that works with everything and fits everywhere, from sunny picnics and potlucks to weekday lunches or low-effort dinners. It comes together in one bowl with just a handful of fresh ingredients, plus it stays bright and crisp in the fridge for days, definitely a side you’ll want in your regular rotation.
Why You’ll Love This Recipe
- Quick and easy: No long prep or cooking required. Simply mix, toss, and chill.
- Feel-good ingredients: This salad only uses fresh and wholesome ingredients you can feel good about.
- Perfect summer side: The mix of beans, corn, peppers, and herbs is naturally colorful and vibrant, perfect for the summer season.
- Holds up like a champ: Black bean salad travels well and holds up beautifully, making it perfect for on-the-go lunches, barbecues, road trips, and outdoor gatherings.
- Delicious hot or cold: We love it chilled, but it’s just as good at room temp or even lightly warmed.
- Make-ahead friendly: This salad gets better as it sits, making it ideal for meal prep or next-day leftovers.
How to Make Black Bean Salad
This black bean salad comes together in just 15 minutes with a handful of fresh and flavorful ingredients you probably already have at home. Simply combine the salad ingredients in a bowl and add the dressing, and it’s ready to serve. I highly recommend that you chill it in the fridge before serving so that you can enjoy the flavors at their best.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the salad:
- Black beans: I use canned black beans. Make sure to drain and rinse the beans thoroughly to remove excess salt and improve flavor.
- Corn: I use frozen corn (thawed beforehand) for convenience, but fresh or canned are welcome, too.
- Red bell peppers: Dice them the size of the corn so they blend well with the other ingredients. Roasted red peppers also work well if you want a softer, smoky version.
- Scallions: Use both the white and green parts for layered flavor and texture.
- Cilantro: I use fresh cilantro for the best flavor.
For the dressing:
- Olive oil
- Lime juice: I recommend using freshly-squeezed as bottled lime juice can taste flat.
- Apple cider vinegar: For boosting the acidity and sharpness of the dressing.
- Ground cumin
- Garlic clove: Mince very finely or mash to avoid raw garlic chunks in the dressing.
- Salt
Step-By-Step Instructions
Let’s bring this vibrant black bean salad together! The process is quick, simple, and all about layering fresh flavors. With just a bit of chopping, mixing, and tossing, you’ll have a colorful, repeat-worthy side that’s ready to serve in no time. Let these step-by-step instructions guide you every step of the way.
Step 1: Prep the ingredients
In a large bowl, combine the salad ingredients.
Step 2: Make the dressing
In a small bowl or jar, whisk together the dressing ingredients until well combined.
Step 3: Toss
Pour the dressing over the salad and toss to coat evenly.
Step 4: Chill
Cover and refrigerate for at least 1 hour to let the flavors meld. Serve chilled.
Substitutions
Even though this is such an easy recipe that requires simple ingredients, you might want to use ingredients that you love or have on hand. Here are my recommendations for quick and clever substitutions.
- Black beans: No substitutions for black beans in this recipe, but you can try a similar version using kidney beans, pinto beans, or cannellini beans.
- Red bell peppers: Replace red bell peppers with or add yellow, orange, or green bell peppers to the salad. Not a fan of peppers? Use diced cucumbers or shredded carrots for crunch.
- Scallions: Replace with finely chopped red onion, chives, or shallots.
- Cilantro: Substitute with fresh parsley, basil, or mint.
- Olive oil: Use avocado oil, grapeseed oil, or a light-tasting sunflower oil instead.
- Lime juice: Swap out with lemon juice or a splash of orange juice.
- Apple cider vinegar: Replace with white wine vinegar, red wine vinegar, or rice vinegar.
- Ground cumin: Use smoked paprika for smokiness or chili powder for a hint of heat.
- Garlic clove: Substitute with roasted garlic or garlic-infused oil, or garlic powder.
Expert Tips
- Chop uniformly: Cut the ingredients into evenly sized pieces so every bite has a bit of everything. Oversized chunks can throw off the balance and texture.
- Char the corn for extra flavor: Quickly sear fresh or thawed frozen corn in a hot skillet before adding it to the salad. That light char adds a smoky, street-corn-style twist.
- Double the dressing: Make extra dressing and store it in a jar. It’s perfect for refreshing leftovers, drizzling over grilled chicken, or tossing with greens later in the week.
- Add creaminess: Want your salad creamy? Mix in diced avocado, crumbled Cotija or feta cheese, or a spoonful of Greek yogurt just before serving.
- Add heat: Stir in finely chopped jalapeño, a dash of hot sauce, or even a pinch of cayenne if you want to give it a little kick.
- Make it a meal: Add your choice of protein to turn this side salad into a hearty, filling main dish. Chopped chicken or grilled shrimp are good choices.
How to Store This Recipe
Black bean salad gets better the longer it marinates; you can make it a day ahead for maximum flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. There’s no need to reheat as this salad is best enjoyed cold or at room temperature. If the dressing settles or the salad looks a bit dry, just give it a quick toss and add a splash of lime juice or olive oil to refresh it before serving.
What to Serve with Black Bean Salad
Black bean salad is incredibly versatile and pairs well with just about anything. Serve it as a bright, refreshing side alongside grilled meats like chicken, steak, or shrimp, or use it as a topping for tacos, burrito bowls, or nachos.
For a lighter meal, serve it with roasted potatoes, quesadillas, or a warm grain like quinoa or farro. It’s also delicious spooned over cilantro lime rice, tucked into lettuce wraps, or scooped up with tortilla chips for a casual appetizer.
More Easy Side Dishes To Try
- Rice pilaf
- Broccoli casserole
- Roasted parmesan potatoes
- Slow cooker potato and leek soup
- Creamy pumpkin pasta
Chilled Black Bean Salad Recipe
Ingredients
For the Salad:
- 2 (15-ounce) cans black beans drained and rinsed
- 2 (12-ounce) packages frozen corn thawed
- 2 medium red bell peppers diced
- 5 individual scallions chopped
- ½ cup fresh cilantro chopped
For the Dressing:
- ½ cup extra virgin olive oil
- 8 tablespoons lime juice about 4 limes
- 2 tablespoons apple cider vinegar
- 2 teaspoons ground cumin
- 1 clove garlic minced
- ¼ teaspoon salt
Instructions
- In a large bowl, combine the salad ingredients.
- In a small bowl or jar, whisk together the dressing ingredients until well combined.
- Pour the dressing over the salad and toss to coat evenly.
- Cover and refrigerate for at least 1 hour to let the flavors meld. Serve chilled.
Notes
- Cut the ingredients into evenly sized pieces so every bite has a bit of everything.
- Quickly sear fresh or thawed frozen corn in a hot skillet before adding it to the salad to add a smoky, street-corn-style twist.
- Make extra dressing and store it in a jar, which is perfect for refreshing leftovers, drizzling over grilled chicken, or tossing with greens later in the week.
- Mix in diced avocado, crumbled Cotija or feta cheese, or a spoonful of Greek yogurt just before serving if you want a creamy salad.
- Stir in finely chopped jalapeño, a dash of hot sauce, or even a pinch of cayenne if you want to give it a little kick.
- Add your choice of protein to turn this side salad into a hearty, filling main dish.
