Easy Black Bean Salad

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
Learn about The Spruce Eats' Editorial Process
Updated on 12/13/22
Easy Black Bean Salad

The Spruce / Stephanie Goldfinger
Prep: 20 mins
Cook: 5 mins
Total: 25 mins
Servings: 6 to 8 servings

This easy black bean salad recipe takes all of 30 minutes to prepare because you use canned beans.

Black bean salad is a side dish that is always a welcome sight on the table and the only cooking involved here is boiling the fresh corn. If you use frozen corn, however, you can shave off even more preparation time.

The salad gets an extra boost of flavor from fresh tomatoes, red onion, avocado, cilantro, and jalapeños. The flavor improves with refrigeration, so consider making the salad the day before. This recipe comes from "Southern Living The Half-Hour Hostess: All Fun, No Fuss: Easy Menus, 30-Minute Recipes and Great Party Ideas" by Rebecca Kracke Gordon and the Editors of Southern Living Magazine.

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Ingredients

  • 3 ears fresh corn

  • 3 to 4 tablespoons lime juice

  • 2 tablespoons olive oil

  • 1 tablespoon red wine vinegar

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 (15-ounce) cans black beans, drained and rinsed

  • 2 large tomatoes, seeded and chopped

  • 3 jalapeño peppers, seeded and chopped

  • 1 small red onion, chopped

  • 1/4 cup loosely packed fresh cilantro leaves

  • 1 avocado, peeled, seeded, and chopped

Steps to Make It

  1. Gather the ingredients.

    Easy Black Bean Salad ingredients

    The Spruce / Stephanie Goldfinger

  2. Cook corn in boiling water to cover for 5 minutes.

    corn in a pot with water

    The Spruce / Stephanie Goldfinger

  3. Drain and cool. Cut kernels from cobs and reserve.  

    Cut corn kernels from cobs and put into a bowl

    The Spruce / Stephanie Goldfinger

  4. In a large bowl, whisk together lime juice, olive oil, red wine vinegar, salt, and pepper.

    whisk together lime juice, olive oil, red wine vinegar, salt, and pepper in a bowl

    The Spruce / Stephanie Goldfinger

  5. Add reserved fresh corn kernels, drained and rinsed black beans, seeded and chopped tomatoes, seeded and chopped jalapeño peppers, chopped red onion, cilantro, and avocado. Toss to coat.

    black bean salad ingredients combined in a bowl

    The Spruce / Stephanie Goldfinger

  6. Cover and chill black bean salad until ready to serve.  

    Easy Black Bean Salad in a bowl covered with plastic wrap

    The Spruce / Stephanie Goldfinger
Nutrition Facts (per serving)
212 Calories
12g Fat
25g Carbs
6g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 212
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 490mg 21%
Total Carbohydrate 25g 9%
Dietary Fiber 8g 30%
Total Sugars 4g
Protein 6g
Vitamin C 18mg 91%
Calcium 29mg 2%
Iron 1mg 8%
Potassium 605mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)