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.

Tex-mex black bean salad in serving bowl with two individual bowls. Garnished with sliced avocado

The thing I love about any type of bean salad is it's 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

Prepared ingredients for Tex-Mex black bean salad

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, mix up a dressing and then toss 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 give 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.

Close up of a white bowl of tex-mex black bean salad with 2 bowls in the background. Garnished with avocado slices

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black bean salad in a black and white bowl with spoon on light grey background

Print Recipe

5 from 1 vote

Tex Mex Black Bean Salad with Chili Cumin and Lime Dressing

Name: Tex Mex Black Bean Salad with Chili Cumin and Lime Dressing
Prep time: 20 min
Ingredients: 2 540 ml/19 oz cans black beans, 3 1/2 cups; 1/2 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; 1/2 cup cilantro, chopped; avocado slices for garnish; fresh lime wedges for garnish; 4 tbsp lime juice, fresh squeezed; 1 tbsp white wine vinegar; 1/2 cup avocado or olive oil; 1/2 tsp chili powder; 1/2 tsp ground cumin; 1 tbsp sugar; 1/2 tsp salt; 1/4 tsp ground black pepper

Prep Time :20 minutes

A colourful, nutritious and easy to prepare salad perfect for packed lunches or a hearty vegan dinner.

Course:Salad

Cuisine:American

Keyword:black beans, tex mex, vegetables

Servings: servings

Author: Andrea

Ingredients

2 540 ml/19 oz cans black beans, 3 1/2 cups
1/2 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
1/2 cup cilantro, chopped
avocado slices for garnish
fresh lime wedges for garnish

Chili Cumin Lime Dressing

4 tbsp lime juice, fresh squeezed
1 tbsp white wine vinegar
1/2 cup avocado or olive oil
1/2 tsp chili powder
1/2 tsp ground cumin
1 tbsp sugar
1/2 tsp salt
1/4 tsp 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.