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    Home » Lunches » Salads » Black Bean Salad

    Black Bean Salad

    Published: Jul 15, 2019 · Modified: Jul 17, 2019 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Best black bean salad recipe! This simple black bean corn salad recipe is naturally vegan and makes a healthy side dish or light dinner.Speckled cream bowl full of black bean saladIt's that time of year! It's time for barbecues and pot lucks and salads. All sorts of salads - pasta salads, green salads, fruit salads, and more!

    And salads dn't get any easier than this Black Bean Salad. It only takes about 20 minutes to put together, and it's great alongside grilled chicken or in a wrap for an easy lunch or dinner.

    No matter how you serve it, this Black Bean Salad is great!

    How To Make Black Bean Salad

    Vegetables for black bean salad in a white bowl

    Remove the kernals from the ear of corn. I just cut them straight into the bowl.

    Add the black beans, tomatoes, bell pepper, onion, and cilantro. Stir to combine with the corn.

    Homemade dressing pouring onto black bean salad

    In a separate small bowl, stir together the dressing ingredients. Pour the dressing over the veggies, and toss to combine.

    Serve at room temperature, or cover and chill until ready to serve.

    Bowl of black bean salad on a wooden cutting board

    Recipes That Go Well With Black Bean Salad

    This recipe goes really well with grilled or herb roasted chicken. It also goes well with grilled steak.

    How Long Will Black Bean Salad Keep?

    The salad will keep for up to 4 days when stored covered in the fridge. The vegetables will continue to soften over time, so if you like your veggies crunchy, plan to eat it sooner rather than later.

    Bowl of black bean salad with a silver spoon in it

    Tips For Making Black Bean Salad

    • In a pinch, you can use canned corn in place of the fresh corn.
    • Any color of bell pepper will work in this recipe.
    • Avocado is a great addition to this salad. If using avocado, add diced avocado just before serving.
    • This salad makes a great filling for wraps. Serve it as-is, with leftover grilled chicken, or with cheese such as queso fresco.
    • Black bean salad can be made as soon as it's made, or it can be made ahead and stored in the fridge until ready to serve. If refrigerated, I recommend setting it out about 15 minutes before serving to let it come up a bit in temperature.

    More Salad Recipes!

    • Broccoli Salad
    • Grape Salad
    • Southwestern Layered Salad

    If you’ve tried this black bean recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Speckled cream bowl full of black bean salad

    Black Bean Salad

    Black bean and corn salad
    5 from 3 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 0 minutes
    Total Time: 20 minutes
    Servings: 6 servings
    Calories: 160kcal
    Author: Kate @ I Heart Eating

    Ingredients

    Salad

    • 1 ear fresh corn
    • 15 ounce can black beans drained and rinsed
    • 1 red or green bell pepper seeded and diced
    • 1 cup grape or cherry tomatoes halved or quartered
    • ¼ cup finely diced red onion
    • 2 tablespoons fresh cilantro chopped

    Dressing

    • ¼ cup olive oil
    • 2 tablespoons white vinegar
    • 1 teaspon granulated sugar
    • ½ teaspoon ancho chili powder1
    • ½ teaspoon ground cumin
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper
    • 2 cloves garlic finely minced

    Instructions

    • Remove kernals from ear of corn.
    • Add kernals to bowl with black beans, bell pepper, tomatoes, onion, and cilantro.
    • In a separate bowl, whisk together dressing ingredients.
    • Drizzle dressing over salad.
    • Serve at room temperature or chill until ready to serve.
    • If chilling, remove from fridge about 30 minutes before serving to take the chill off.

    Notes

    1. Can use regular chili powder. 
    2. Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 160kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 376mg | Potassium: 317mg | Fiber: 6g | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 24.3mg | Calcium: 31mg | Iron: 1.7mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Published 5/27/15. Updated 7/15/19.

    « Chicken Piccata
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Lana

      June 30, 2021 at 10:27 pm

      5 stars
      Love the flavors and the ease of putting it all together. This has become one of my favorite summer salads.

      Reply
      • Kate

        July 01, 2021 at 6:34 pm

        Thank you! I'm so glad that you liked it!

        Reply
    2. Dorothy

      April 08, 2021 at 5:39 pm

      Sounds great, but does the recipe call for cooked ear of corn or uncooked fresh corn? Thanks.

      Reply
      • Kate

        April 10, 2021 at 2:35 pm

        Hi! The recipe calls for an ear of corn, and you use the kernels directly from the ear of corn. They aren't cooked. If you prefer, you could certainly cook them first.

        Reply
    3. Sue Dippold

      August 21, 2019 at 5:12 pm

      Hi, how many does it serve as a side dish

      Reply
      • Kate

        August 21, 2019 at 6:42 pm

        Hi! You should get about 6 servings for a side dish and about 3 servings for a main dish.

        Reply
    4. Michelle

      July 31, 2019 at 9:04 am

      5 stars
      Great recipe! Very easy to make.

      Reply
      • Kate

        July 31, 2019 at 2:49 pm

        Thank you! I'm glad you liked it. Thanks for commenting! =)

        Reply
    5. madeline

      August 18, 2015 at 7:02 am

      This looks so healthy + yummy! I made something similar before and added quinoa. <3

      https://madelinemarieblog.com/

      Reply
      • Kate

        August 18, 2015 at 11:19 am

        Thanks! Quinoa would be a great addition to this salad. Thanks for the idea! =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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