Tex-Mex Black Bean Salad is simple, delicious and lasts for days! Perfect for packed lunches or a quick and easy dinner. Enjoy it on it's own or serve it as a side to your favourite grilled meat or tofu.
The thing I love about any type of bean salad is the lasting power. In fact, I find that the longer it sits, the better it gets! Those beans just absorb all the yummy flavours of whatever dressing you've used. The veggies can start to lose their crunch but the flavour is still all there.
What you will need
- Black beans - use your own cooked from dry or canned. Be sure to rinse well if using canned beans! You could use any beans you like for this recipe but black beans are my favourite.
- Corn - can be thawed frozen corn or fresh from the cob.
- Cucumber
- Bell pepper - any colour you like
- Jalapeno pepper - remove the seeds if you don't like things too spicy.
- Red onion
- Fresh cilantro - sub in parsley if you don't like cilantro
- Fresh garlic
- Avocado - optional for garnish
- Fresh lime wedges - optional garnish
For the dressing:
- Fresh lime juice
- White wine vinegar
- Avocado or olive oil
- Chili powder, ground cumin, salt and pepper
How to make it
It really is as simple as chopping up a few vegetables, mixing up a dressing and then tossing everything together! I don't add the avocado to the salad as it turns brown quickly. Instead, I like to add it before serving. A squeeze of fresh lime juice gives it a bit of extra zing!
- Rinse canned beans if using.
- Dice cucumber, bell pepper, jalapeno and red onion.
- Chop cilantro and garlic.
- Thaw corn if using frozen.
- Prepare dressing.
- Mix everything together until the dressing is thoroughly distributed.
- Garnish with avocado slices and lime wedges if desired.
Storage
This salad will last 4-5 days in the refrigerator. The veggies will begin to lose their crunch after a day or two but the flavour will still be delicious. In fact, the flavour gets better with age!
Other recipes you might enjoy
Tex Mex Black Bean Salad with Chili Cumin and Lime Dressing
Ingredients
- 2 x 540 ml/19 oz cans black beans, drained and rinsed well
- ½ cup red onion, diced small
- 1 bell pepper, red, yellow or orange, diced small
- 1 cup English cucumber, diced small
- 1 jalapeno pepper, diced small. Leave in seeds if you like more heat.
- 1 cup corn. Fresh of frozen and thawed
- 1 large clove garlic, minced
- ½ cup cilantro, chopped
- avocado slices for garnish
- fresh lime wedges for garnish
Chili Cumin Lime Dressing
- 4 tablespoon lime juice, fresh squeezed
- 1 tablespoon white wine vinegar
- ½ cup avocado or olive oil
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a small bowl or jar mix together all the ingredients for the Chili Cumin Lime Dressing and set aside.
- Place beans in a large bowl and add all the prepared vegetables, (except avocado) garlic and herbs.
- Pour in the dressing and toss to coat.
- Salad will keep in the fridge for one week.
christine says
if i don't have lime, can i substitue with lemon?
Andrea says
Hi Christine! Yes absolutely. Hope you enjoy it!
Jady says
I didn’t see where you add the garlic. Is this to garnish?
Andrea says
Hi Jady! You mix it in with all the other vegetables and beans. 👌😀
Cindy B says
WOW! I didn't think I liked black beans, especially from a can, but it was absolutely delicious. I'll be finishing it off today at lunch.
It was a little 'soupy'...should I have rinsed or drained the black beans from the can?
Either way it was still delicious and full of flavor!
Cindy B says
OOPS! Now I see it says to rinse beans. I'll remember that next time and note it on the recipe card.
Andrea says
I just made a quick edit on the recipe to add "drain and rinse" to the recipe card 🤗
Andrea says
Hi Cindy!
Yes you always want to drain and rinse canned beans. I'm happy you enjoyed it!
Cindy Clark says
Loved this Andrea ,it’s another winner ! and even hubby approved( and he said he didn’t like black beans) I had it for breakfast and lunch
It will definitely be in my fridge a lot
Andrea says
So happy you and your hubby enjoyed it! Thanks for your comment!
Merrilee Russell says
Oh, I can’t wait to try this. I actually have all the ingredients, have to use that cilantro up quickly! Thx Andrea
Anne Anson says
Having never been a fan of bean salads, I now have this salad in my frig pretty well all the time. I make half the recipe, it is always gone while still fresh and crispy, takes no time at all to put together, and is good at any time!
Thank you, Andrea, for giving me such a great go-to food. I love it!
Brittany says
This was delicious! My husband gobbled it up. I added some garbanzo beans just to use them up and it was still very good. Fantastic combo of flavors!
Andrea says
So happy you enjoyed it! Garbanzo beans are good in anything! 🙌
Bonnie Bertrand says
Even though I couldn't get tge onion chopped quite as well as you did with Gina lol the salad is AMAZING😁👍👍 I've never eaten a black bean in my life I'm now 59 and will definitely be having them from now on. ❤
Andrea says
This is so amazing Bonnie!!! I'm so happy you have discovered how delicious black beans can be!
Jean McHarg says
Loved this salad. Made it after seeing you and Gina on the Spring/Summer program cooking segment. I used half of everything as there only two of us in the house. It was great, for breakfast and lunch!!
Suzanne says
I have made this salad 3 times now and I love it. I have it for lunch with greens and it is perfect. Thanks.
Jessica says
Yummy! Didn't not have 4 tablespoons of lime so used 3 of lemon juice as a substitute, was delicious! So fresh tasting. Love this.
Kathy says
Another smashing recipe. Absolutely delicious. Thank you so much.
Susan says
Only had chickpeas - equally yum!!