This 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.
Quick Summary: TEX-MEX BLACK BEAN SALAD
- Prep Time: 20 minutes
- Serves: 6
- Calories: 338
- Dietary Info: Vegan, gluten free, high fiber
- Cook Method: No-cook
- Difficulty: Easy
- Main ingredients: Black beans, corn, bell pepper, avocado
- Flavour Profile: Bright, zesty, smoky
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For more delicious bean salad recipes check out my Easy White Bean Salad , and Mediterranean Style Chickpea Salad. If you are looking for more Southwestern or Tex-Mex flavours you might like these recipes for Easy Tofu Scramble and One-Pot Tex-Mex Chicken.
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Why We Love This Recipe
Quick and easy - This black bean salad comes together in no time and includes ingredients you may already have on hand.
Delicious and Nutritious - Black bean and corn salad is well balanced with protein, fiber, vitamins, minerals and healthy fats. Not only is it good for you but it also tastes delicious!
Perfect for Meal Prep - Bean salads have a way of getting better the longer they sit. This black bean salad is no exception! The beans become more flavourful as they sit and soak up the flavours of the other ingredients. If you like to keep the avocado from browning and the cucumber crunchy, add them just before serving.
Ingredients
🥘Ingredients & Substitutions
Black beans: Use your own beans cooked from dry, or canned. Be sure to rinse well if using canned. Any bean works here, but black beans are the favourite for this salad. Another favourite black bean recipe is my Bell Pepper Nachos with Black Beans.
Corn: Frozen corn works great, just thaw it first. Fresh corn cut straight off the cob is even better when it's in season.
Cucumber: English cucumber keeps things crisp with fewer seeds, though any cucumber you have on hand will do the job.
Bell pepper: Any colour works well, so use whatever you have. Red, yellow or orange will add a touch more sweetness than green.
Jalapeno pepper: Leave the seeds in for extra heat, or remove them if you prefer things milder.
Red onion: Adds a sharp, punchy bite to balance the dressing. Sweet onion or green onions can be substituted.
Fresh cilantro: Swap in fresh parsley if cilantro isn't your thing. Have leftover cilantro you want to use up? Try this Hearty Chicken Enchilada Soup!
Fresh garlic: Minced and tossed in with the vegetables and beans for a punch of flavour.
Avocado: Optional for garnish. Add it just before serving so it doesn't brown.
Fresh lime wedges: Optional for garnish, for a fresh squeeze of acidity right before eating.
Fresh lime juice: The backbone of the dressing. Bottled lime juice works in a pinch, but fresh has the best flavour.
White wine vinegar: Adds tang to the dressing. Apple cider, red wine, or rice vinegar can be substituted.
Avocado or olive oil: Either works well, use whichever you have on hand.
Chili powder, ground cumin, salt and pepper: The warm, smoky spice blend that gives this salad its Tex-Mex flavour. Try this Chicken Fajita Casserole for more Tex-Mex goodness!
For a complete list of ingredients see the recipe card below.
How to Make Black Bean Salad
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!
Recipe FAQs
Black Bean Salad keeps well in the fridge for up to a week when stored in an airtight container. The flavour actually improves the longer it sits, as the beans soak up more of the dressing.
Yes, Tex-Mex Black Bean Salad is naturally vegan and gluten free. It's made entirely from beans, vegetables and a simple oil-based dressing, so there's no dairy, meat or gluten-containing ingredients to worry about.
Yes, Tex-Mex Black Bean Salad is one of the best salads to make ahead. Just hold off on adding the avocado and lime wedge garnish until right before serving so the avocado doesn't brown.
More Bean Recipes
📖 Recipe
Tex Mex Black Bean Salad with Chili Cumin and Lime Dressing
Ingredients
- 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
Chili Cumin Lime Dressing
- 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 kernels, fresh or frozen and thawed
- 1 large garlic clove, minced
- ½ cup cilantro, chopped
- avocado slices for garnish
- fresh lime wedges for garnish
Instructions
- In a small bowl or jar mix together all the ingredients for the Chili Cumin Lime Dressing and set aside.4 tbsp lime juice, 1 tbsp white wine vinegar, ½ cup avocado or olive oil, ½ tsp chili powder, ½ tsp ground cumin, 1 tbsp sugar, ½ tsp salt, ¼ tsp ground black pepper
- Place beans in a large bowl and add all the prepared vegetables, (except avocado) garlic and herbs. 2 x 540 ml/19 oz cans black beans, ½ cup red onion, 1 bell pepper, 1 cup English cucumber, 1 jalapeno pepper, 1 cup corn kernels, 1 large garlic clove, ½ cup cilantro,
- Pour in the dressing and toss to combine everything well. Best served after resting in the fridge or at room temperature for 20 minutes.
- Salad will keep in the fridge, covered, for up to one week.
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DENISE says
THIS IS AN EXCEPTIONAL BEAN SALAD!! I MAKE IT EVERY WEEK, ESPECIALLY WHEN MY VEGAN SON COMES OVER!! IT IS EASY TO MAKE, HIGH IN PROTEIN AND FIBER, AND DELICOUS!! THANK YOU ANDREA, FOR ANOTHER WINNER & AWESOME RECIPE!!
Andrea says
My pleasure! So happy to hear you have been enjoying it. And your son too!
Eileen says
This is a favourite of mine - easy and so delicious!
Jennifer Mikolajczuk says
Hi.Andrea,
How much is one serving? I doubled the recipe and now I need to calculate my ww points.
Andrea says
The recipe is for 6 servings so if you doubled it you want to divide by 12. Best way to do that is to weigh the whole batch and divide by 12. Hope you enjoy it!
Eileen says
Delicious! one of my favourite My Pocket Kitchen recipes! Great recipe for family gatherings or just because!
Andrea says
I’m so happy you are enjoying the salad! Thanks so much for coming back to leave a comment 🤗
Amanda Dexter says
This is my all-time favourite bean salad ever. I have tried so many different recipes and this one is perfect! Thanks, Andrea.
Andrea says
My pleasure! So happy you enjoyed it!
Shelly says
Is there an option to sub for the red onion?
Andrea says
Hi Shelly! Yes, green onion would be great as well as finely chopped shallots or sweet white onion. You can also omit the onion altogether if you prefer that. Hope you enjoy it!
Jodi says
Just made this and it’s delicious!
Audrey Mah says
Yes definitely the best black bean salad I’ve ever had …and so easy. Haven’t tried a recipe I haven’t loved of Andrea’s. Thank you Andrea
Andrea says
Thank you so much Audrey! I'm so pleased that you are enjoying the recipes 🤗
Suzanne says
I love this super easy recipe. You know what is really delish? Having this on a bed of romaine lettuce with a dollop of your Spicy Ranch Dressing. Super super delish.
Andrea says
That sounds delicious! So happy you are enjoying it!
Shelley says
Yum,yum,yum! Goes great with grilled fish and Mexican rice.
Andrea says
Sounds like a perfect combination! So happy you enjoyed it!
Eileen says
Love this recipe - it’s my go to for lunch and dinner!
Jen says
I plan to make this today! Can I omit the sugar from the dressing?
Andrea says
Yes absolutely! Hope you enjoy it!
Kim says
Love this. Have made it many times!
Beatrice Schori says
This salad is absolutely a winner! It tastes delicious and looks amazing.
Arlene B says
One of our faves. I just made this again today. We'll have it with grilled chicken tonight and there will be lots leftover for lunches on the weekend. Thanks Andrea.
Carell Elliott says
One of my go to’s! Flavours are delicious and keeps well in the fridge. Great to make up and have on hand! Delish
Wilma says
Tex mex salad is a winner. I’ve made this recipe so many times. I have left out cucumbers at times. Put on a bed of greens, a dollop of sour cream and a sprinkle of cheese. So yummy! Thank you Andrea for all your recipes. They’re fabulous!
Mieke Fraser says
Thank you for another delicious idea you are awesome
Linda Bier says
Love this salad!! Thanks Andrea, your recipes are all so good!
Lynn Kirouac says
I plan to make this. I love bean salad but never used black beans (which I love).
My only problem is that I can't stand cucumber - the smell nauseates me (even if it is in a cosmetic cream. Could I substitute celery?
Andrea says
Absolutely! Hope you enjoy it!
Lorna says
This is one of my favourite go to salads and often what I bring for a potluck. Easy to prepare and delicious!!
Denise says
This salad is amazing and a crowd pleaser. I make it both for home and for BBQs we have been invited too! I love that I found your website, so many recipes are delish!
Andrea says
I'm so happy you found my website too! And super happy you are enjoying the black bean salad. Thanks for commenting!
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!!