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black bean salad in a black and white bowl with spoon on light grey background
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4.48 from 21 votes

Tex Mex Black Bean Salad with Chili Cumin and Lime Dressing

A colourful, nutritious and easy to prepare salad perfect for packed lunches or a hearty vegan dinner.
Prep Time20 mins
Course: Salad
Cuisine: American
Keyword: black beans, tex mex, vegetables
Servings: 6 servings
Author: Andrea Mut


  • 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


  • 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.


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. 
FOR THE LIVY METHOD: If you are following the Livy Method this salad is great a perfect lunch or side to your favorite protein at dinner. If having as a meal for dinner increase the protein slightly by adding cheese, (feta would be great!) nuts, seeds, and/or hemp hearts.