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5 from 1 vote

Black Bean Salad

This side dish tastes excellent when it’s cold and a great substitute when a sandwich at the beach feels too heavy. It’s not filling but superbly satisfying. Caution, once you make this recipe you may find yourself doubling the recipe time and time again.
Prep Time5 mins
Chill30 mins
Total Time35 mins
Course: Sides
Cuisine: Mexican
Servings: 6
Calories: 431kcal


  • 2 15 ounce cans black beans, rinsed and drained (or 4 cups of freshly cooked black beans)
  • 1/3 cup of red wine vinegar
  • 1/3 cup of extra virgin olive oil
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 lime juiced
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 4 roma tomatoes seeded and chopped
  • ½ red onion finely chopped
  • handful cilantro chopped
  • 1 15 ounce can of corn
  • ½ serrano pepper finely chopped (optional)
  • 1 avocado cubed (optional)


  • Drain the bean juice and rinse the black beans in cold water and place into a large bowl.
  • In a separate bowl combine the red wine vinegar, olive oil, cumin, coriander, lime juice, salt, and pepper and stir.
  • Add the tomatoes, red onion, cilantro, corn, serrano pepper (optional) and the liquid mixture to the beans. Add avocados (optional) at the end and toss gently. Chill salad for about 30 minutes or overnight to marinade.
  • Mix one more time before serving.


This salad tastes even better after a couple of days when all the ingredients have had a chance to marinate together


Calories: 431kcal | Carbohydrates: 55g | Protein: 16g | Fat: 19g | Saturated Fat: 3g | Sodium: 1171mg | Potassium: 932mg | Fiber: 17g | Sugar: 5g | Vitamin A: 588IU | Vitamin C: 15mg | Calcium: 51mg | Iron: 4mg