Black Bean Salad

As promised way back on Cinco de Mayo (sorry so delayed…life got a bit hectic), here is the recipe for my Black Bean Salad. Though I made this salad to accompany Chipotle Shrimp, it also goes nicely with grilled chicken, steak or even as a meal for lunch. It is incredibly flavorful and adapts beautifully to a variety of dishes. It’s the perfect side dish as the black beans are filling yet very healthy. And to top it all off, the entire salad is made using only one bowl and it can be made ahead of time if necessary  — easy peasy!!

To get started, mix together in a large serving bowl the black beans, corn, red pepper, cherry tomatoes, scallions and garlic. Slowly stir in the olive oil, mixing as you go. Now for the good stuff: add the chili powder, cumin, hot sauce and lime juice. Again, mix well. Lastly, add the chopped cilantro. Taste and adjust with salt and pepper to your liking. Stir once again and refrigerate until ready to eat. Let sit at room temperature for about 10-15 minutes before serving. I told you it was easy peasy!!

Ingredients:

2 cans black beans, drained and rinsed
2 cups corn (frozen or fresh)
1 red pepper, diced
2 cups cherry tomatoes, halved
¾ cup scallions, sliced
1 large garlic clove, minced
¼ olive oil
1 tea chili powder
¼ tea cumin
2-3 tea Mexican hot sauce (I use Cholula Hot Sauce)
Juice of 1 large lime
2 tbsp cilantro, chopped
Salt & pepper to taste

Serves 6-8

Tips for Success

• Rinse the beans well. Rinsing canned black beans washes away the thick, salty liquid so the salad tastes fresh and the colors stay bright.
• Thaw or cook the corn first. If using frozen corn, thaw it and pat it dry. For fresh corn, cut the kernels off the cob and give them a quick boil or char them in a hot skillet for a sweet, smoky touch.
• Chop everything about the same size. Dicing the red pepper close to the size of the beans and corn means you get a little of everything in each bite.
• Taste after it chills. Cold dulls flavors a bit, so give the salad one more taste after it comes out of the refrigerator and add a pinch of salt or a squeeze of lime if needed.

Ingredient Swaps and Variations

This salad is a great way to use up what you have on hand. A diced avocado is wonderful, but stir it in right before serving so it does not turn brown. Diced red onion can stand in for the scallions, and a seeded, minced jalapeno gives it more kick. If you are not a cilantro fan, use fresh parsley instead. Pinto beans or a mix of black beans and chickpeas work nicely too. For a heartier lunch, toss in some cooked quinoa or rice. And feel free to swap the red pepper for orange or yellow for a different pop of color.

Make Ahead and Storage

This is my favorite kind of make ahead side dish. You can mix it up to a day in advance, cover it and keep it in the refrigerator, which actually gives the flavors time to blend. Leftovers keep well in an airtight container in the refrigerator for 3 to 4 days. The tomatoes will soften a little over time, so if you are making it well ahead you can add them closer to serving. Do not leave the salad sitting out at room temperature for more than 2 hours, especially at a summer picnic.

How to Serve It

Beyond shrimp, chicken and steak, I love spooning this salad into soft tortillas, piling it on a baked potato or serving it with tortilla chips as a chunky dip at parties. It is also great on top of a bed of greens for a simple lunch.

Frequently Asked Questions

Can I use dried black beans?

Yes. Two cans equal roughly 3 cups of cooked beans. Cook them until tender, then cool them completely before mixing the salad.

Is this salad spicy?

It has a gentle warmth from the chili powder and hot sauce. Start with the smaller amount of hot sauce and add more after tasting if you like more heat.

Mandy

Black Bean Salad

A colorful one bowl salad of black beans, corn, red pepper and cherry tomatoes with lime, cumin, chili powder and cilantro.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 7 servings

Course: Salad

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• 2 cans black beans drained and rinsed
• 2 cups corn frozen or fresh
• 1 red pepper diced
• 2 cups cherry tomatoes halved
• 3/4 cup scallions sliced
• 1 large garlic clove minced
• 1/4 cup olive oil
• 1 tsp chili powder
• 1/4 tsp cumin
• 2 to 3 tsp Mexican hot sauce
• 1 large lime juiced
• 2 tbsp cilantro chopped
• salt and pepper to taste

Method

 

1. In a large serving bowl, mix together the black beans, corn, red pepper, cherry tomatoes, scallions and garlic.
2. Slowly stir in the olive oil, mixing as you go.
3. Add the chili powder, cumin, hot sauce and lime juice and mix well.
4. Stir in the chopped cilantro.
5. Taste and season with salt and pepper. Stir once more.
6. Refrigerate until ready to eat.
7. Let the salad sit at room temperature for 10 to 15 minutes before serving.

Notes

Serves 6 to 8. Can be made up to a day ahead and keeps 3 to 4 days in the refrigerator.