Southwestern Black Bean Salad

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I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd. Also makes a great side dish or appetizer if served with chips or as a topping for taco salads. You can even serve with grilled meat and fresh tortillas.

I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd. Also makes a great side dish or appetizer if served with chips or as a topping for taco salads. You can even serve with grilled meat and fresh tortillas.Southwestern Black Bean Salad

Some other bean and Tex Mex inspired recipes you might like are Spiralized Mexican Sweet Potato and Chicken Casserole, warm Mexican Corn Salad (Elote), and Pinto Beans with Queso.

And BONUS, this bean salad is low in saturated fat and loaded with antioxidants. A perfect summer side dish for grilled meat, fish or chicken. It’s best when you use sweet fresh roasted corn, but if corn is not in season, frozen, thawed corn will work just fine in it’s place.

I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd. Also makes a great side dish or appetizer if served with chips or as a topping for taco salads. You can even serve with grilled meat and fresh tortillas.
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5 from 33 votes
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Southwestern Black Bean Salad

1
2
1
SP
79.5 Cals 3 Protein 12 Carbs 3.5 Fats
Prep Time: 5 mins
Cook Time: 0 mins
Marinate Time: 30 mins
Total Time: 35 mins
Yield: 13 servings
COURSE: Appetizer, Salad, Side Dish
CUISINE: Tex Mex
I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd. Also makes a great side dish or appetizer if served with chips or as a topping for taco salads. You can even serve with grilled meat and fresh tortillas.

Ingredients

  • 15.5 oz can black beans, rinsed and drained
  • 9 oz cooked corn, fresh or frozen (thawed if frozen)
  • 1 medium tomato, chopped
  • 1/3 cup red onion, chopped
  • 1 scallion, chopped
  • 1 1/2 - 2 limes, juice of
  • 1 tbsp olive oil
  • 2 tbsp fresh minced cilantro, or more to taste
  • salt and fresh pepper
  • 1 medium hass avocado, diced
  • 1 diced jalapeno, optional

Instructions

  • In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
  • Squeeze fresh lime juice to taste and stir in olive oil.
  • Marinate in the refrigerator 30 minutes.
  • Add avocado just before serving.

Nutrition

Serving: 1/2 cup, Calories: 79.5kcal, Carbohydrates: 12g, Protein: 3g, Fat: 3.5g, Saturated Fat: 0.5g, Sodium: 127mg, Fiber: 3g, Sugar: 1g
Blue Smart Points: 1
Green Smart Points: 2
Purple Smart Points: 1
Points +: 2
Keywords: black bean and corn salad, black bean salad, easy bean salad, mexican bean salad, tex mex salad

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297 comments

  1. I made this last night but added some crumbled queso cheese and instead of a TBSP of olive oil I used a couple TBSP’s of a garlic vinaigrette dressing I had. This is spectacular. So yummy!! I paired it with the taco stuffed zucchini boats.

  2. This has been my “go to” summer salad since the day it was posted! always delish!

  3. This was so delicious.  Husband ate it on tortilla chips but I ate it as a salad.  We both loved it!

  4. Your recipes are great!  Do you have any plans to publish an all vegetarian cookbook?

  5. I made this as-is.  Super quick and easy with ingredients we pretty consistently have on had.  It was amazing!  I will say, however, when I put the nutritional info into the WW calculator to save this as a favorite, it was calculated at 2 blue points per 1/2 cup (thought I may have entered it incorrectly and double checked to make sure).  Still low points, delicious and perfect for a hot summer day!  This would be to die for on some tortilla chips, I imagine, if you’re wanting to splurge.

  6. I discovered after one disappointing attempt that the LIME juice really made a difference in this salad. This has become a favorite at my house — it’s excellent protein, filling, and perfect for a cold salad on a hot summer day/night.

  7. I love it!! i also add alittle garlic powder too! Alos i ro have a question my aunt is vegan and we are doing a taco night. Is this vegan friendly?

  8. This is the best summertime  salad ever – and so easy to make.  You definitely want to add the avocado right before serving.  A lot of people don’t like cilantro so I substitute with.chopped basil and parsley .  Also I generally whisk the salt,  oil and lime together first for a better consistency.  I then might add a squeeze of lime just before serving. 

  9. I make this salad probably once a week in the summer. Even my brother in law who hates “healthy” food called this the “awesome corn salad” and went back again and again to eat this. Easy to double or triple and the easiest party dish to make. It’s delicious!!!

  10. Doubled the recipe and brought to a potluck….it was delicious!  I used the juice from 4 limes and didn’t need the oil. Thanks for another great recipe Gina, this is my go to website for recipes!!!

  11. This is outstanding. With the flavors of everything mixed up it makes it so delicious 

    • I just made this ten minutes ago and holy crap I basically ate the entire thing. I didn’t put jalepenos in, and I put a little extra cilantro in! The lime juice really ties the whole salad together and it was incredibly easy to make. I also used canned corn. Love it, and my favourite part is that it is VEGAN!!!! Thanks so much for this amazing recipe 

  12. This dish has become one of my “go to” party foods. Super easy and delicious! I’ve shared the recipe several times.

  13. I made this but added garlic. It is so delicious. I made it for a family BBQ and everyone raved over it.

  14. Looks like a great Vegan option. Don’t be shy about making that more apparent.

  15. Great recipe.  I took this to a party and the kids all said this was their favorite.  They polished it off quickly!

  16. Hi Gina,
    I’m taking this to a potluck and plan to keep avocado separately since i know some folks don’t like. Any suggestions?
    Also, how much salt and pepper do you recommend? My “to taste” is very different from others…I don’t like much salt at all.
    Thanks,
    Susan

  17. My husband and I love this salad! So fresh tasty and healthy! Thanks!

  18. I’ve been making a batch of this pretty much every week as part of my meal prep ever since it first appeared on the site. My favorite way to eat it is with some jasmine rice and pan seared sea scallops.

  19. Made this tonight (10/11/18) served on the side with some rotisseried chicken. Was a grate hit! will do again!

  20. I find these recipes linked to a Facebook video and save it to Pintrest to make it easy to find. When I go back to the webpage to do the recipe I can’t find the video. What’s the deal?

  21. Love this salad! Added a sprinkle of cumin….YUM!!!

  22. You can substitute a can of diced tomatoes with green chilies for the tomatoe and jalapeño (during winter when tomatoes aren’t fresh) … one of my favorite fresh recipes! 

  23. I never comment on these things, but I’ve made this recipe so many times, I think it’s time. This is so easy (my favorite thing) and so good. I’ve started mixing it with quinoa – adds a few points, obviously, but bulks it up so I feel fine calling it a meal. So good!

  24. I made this today for myself and my wife and since we are fans of spicy food, I added serrano peppers and fajita’d chicken breasts. It was delicious. Thanks! ??

  25. Im already making it for the second time this week. 

  26. Absolutely loved it! I used corn fresh off the cob, uncooked. Didn’t have cilantro on hand but still amazing. Gina my friend turned me on to your site and it has become one of my top go-to sites for quality, tasty recipes. Thank you!

  27. Loved it! The cilantro and lime gives the salad a bright taste. I love that it can be used in different ways. We used it to top chicken tacoes.

  28. I scraped out the very last bean – shop good!

  29. I made this tonight with the Grilled Cumin Spiced Pork Tenderloin. So yummy! The whole family loved it!

  30. One of our favourites. I also add a 1 tsp of cumin. Great summer dish that goes with so many things!!

  31. gotta say – this was a great salad! To go with the salad I made a dressing with olive oil, lemon juice, garlic powder, black pepper and ate it with quinoa! extremely satisfying!

  32. This tastes soooo good! I make a batch and use some with tortilla chips and use leftovers on salads throughout the week. The longer you let the flavors marinate the better it gets!

  33. can you freeeze this and thaw it?

  34. After I made this, my husband asked that I immediately write down the recipe and make this frequently! This will become a new family lunchbox favorite.

  35. I have everything but limes… what can I substitute that with. I have 3 different types of vinegar. White, balsamic, and rice vinegar.

  36. Hello! I’m new to your site, and NOT a natural cook by any means. I wanted to make something like this for me and my daughter for lunch, but I’d have to make it the night before. Aside from the avocado, do you think would this hold up well over night and then during the morning (out of the fridge) until lunchtime? Thank you for all these great, and not overly complicated recipes!

  37. Made this salad this past weekend and it was a huge hit with both my husband and I. Have already told friends about it.

  38. Pingback: 53 Healthy One-Pot Meals So You Spend Less Time Cleaning, More Time Eating – Chooning U

  39. I made this last night and my husband absolutely loved it , made fish in the oven to go with it . We are trying to lose weight together..
    Thanks so much for the post it’s a keeper , Very yummy 

  40. This is a great topping for tacos, fajitas, and burrito bowls! I also love it by itself or as a dip! 

  41. So tasty and refreshing! A great low WW point side dish under the new freestyle program.

  42. Pingback: Healthy One-Pot Meals | Greatist

  43. Can you use can or frozen corn?

  44. Any guess on how many average ears of corn to use if using fresh?

  45. I make this for every BBQ I go to, I serve it with chips as a salsa. Everyone loves it and so many have asked for the recipe. 

  46. This is really easy and really good. We will be having it all summer! 
    Thanks Gina.

  47. Can this recipe once seperated into containers be frozen?

  48. Pingback: 10 Favorite Summer Salads

  49. Made this morning, and measured to double check, doesn’t come close to 6 1/2 cups. Came out to about 7-8 1/2 cup servings, So I re created it in my weight watchers app, and it comes to 4 points per serving. 

    • I don’t know how it could possibly be 4 points per serving when the only thing that isn’t zero points is the avocado. Even at 7 servings, that’s still only 1 point per serving. 

  50. I do something similar as the filling for my enchiladas, which I just tried your enchilada sauce and it came out perfectly. Wonderful Vegan recipe alternative.

  51. Perfect as is! 

  52. We love texmex ANYthing and this was one of the best recipes I think I’ve ever found and soooo fresh!! I had just cooked some corn on the grill with some flank steak last night and was going to put it on a bed of lettuce with some of the leftover flank steak but we decided ‘not’ on the lettuce and then just had it with the steak. I had some Multi-Grain tortilla chips that were so lightly salted that they were bland and they were soooo good with it as ‘pushers’, sort of in place of a bread.

    I’ll make this again!! I think I”ll make it when we have a family gathering and chop everything very small and just serve as a dip. A cowboy caviar type dip.

    Giving this an A+ for taste AND loved that it had so many fresh ingredients. Tomatoes are in season here in South Carolina. It was good!

  53. Pingback: The Sunday Skim - 07/02/17 - We Five Kings

  54. I had to change a few things since one of the people I was feeding can’t eat spicy food and doesn’t like cilantro. I left out the jalapeño and used parsley instead. It was still good.

  55. So how much does a medium avocado weigh before it’s pealed and pitted?

  56. Thanks for posting nutritional values,I didn’t like Smart points so I have stayed on Points Plus so,it helps me calculate PP.

  57. Can you freeze if you have leftovers?

  58. I made this for a Memorial Day picnic and it was gone in an instant! I just made it again so I could get some this time (I only got a spoonful at the picnic)

  59. Pingback: 3 Must-Have Healthy Cinco de Mayo Recipes

  60. Pingback: Recipes for Your Cinco de Mayo Celebration - Partnership for a Healthier AmericaPartnership for a Healthier America

  61. I just ordered a grill and as soon as it comes this will be one of the first things I’ll make since I can grill the corn easier now!

    I’m planning on leaving out the onion, avocado and tomato and adding in a diced bell pepper, garbanzo beans and maybe an extra jalapeno since my boyfriend and I both like spicy foods! Can’t wait to bring this to work for lunches!

  62. I’ve been making this salad for years, and years now. It’s one of mine and my husband’s fav’s! I also have a recipe for what I call bean salad, mainly because it’s got several different types of beans in it, and it’s another fav of my family! Thanks for sharing this with everyone else so they can enjoy it also!

  63. I made this as a side to go with chicken tacos. it was amazing! Thank you!

  64. Made this for our Super Bowl taco bar. Delicious and so easy. I’ll make this again soon! 

  65. Pingback: Skinnytaste’s Southwestern Black Bean Salad – lovelitlife

  66. I know most of y’all will think this is crazy, but I really don’t like avocado. This recipe sounds wonderful – but can anyone suggest an alternative to the avocado? Or is it just so much a part of the recipe that it’s essential?

  67. Pingback: 53 Healthy One-Pot Meals So You Spend Less Time Cleaning, More Time Eating - google healths

  68. Pingback: Best Weight Watchers Recipes of Year with SmartPoints

  69. Will I need to cook the corn if I use frozen?  Thanks, can’t wait to try this!

  70. This salad….I can’t stop eating it, lol!  It is soooo good!  We served this salad alongside your Madison’s Slow Cooker Tacos…..oh my goodness, all of it…just delish!  Thanks Gina!!  

  71. Just made this salad so delish and easy to make 

  72. Pingback: Southwestern Corn and Black Bean Salsa Recipe | Mama Cheaps

  73. I use dried black beans ……. soak them first…… cuts down on less salt.
    Southwest dressing is great also
    Red, yellow, orange, or red bell pepper is a change for me.
    Mexican corn is another alternative.

  74. This was very good. I had lots of cucumbers from my garden and added one . The crunch went very well in this salad.

  75. I punched up the flavor with 1 tsp of cumin, and it was delicious!

  76. I used this salad as salsa with tortilla chips. Amazing!!!

  77. Absolutely delicious.  I wanted to just sit down and eat the whole bowl as it was!  But I’m using it to make a salad (including chicken) for lunch and some other ideas in the next day or so.  I was just amazed at the flavor.  I used the Trader JOes roasted corn instead of regular corn – maybe that makes a difference?  Regardless- delicious.  

  78. DELICIOUS!!!! Simple, easy and so full of flavor. I pan seared some shrimp to add more protein! Will be on our food rotation constantly!

  79. DELICIOUS!!!! Simple, easy and so full of flavor. I pan seared some shrimp to add more protein! Will be on our food rotation constantly!

  80. Could you use canned corn?

  81. How about substituting black beluga lentils for the black beans?

  82. Unless you have leftovers, there’s no reason to put it in the fridge. It will taste better at room temperature.

  83. This is my all time favorite. I do not add oil and it’s still delicious. 

  84. I served this for my daughter’s graduation party yesterday. I quadrupled the recipe. It was a hit! While making it, I also took a portion of the corn and onion and caramelized it on med high in a drizzle of olive oil on the stove. We really liked how “light” and “fresh” it tasted. The jalapeño wasn’t as spicy add I would have liked, so I’d maybe add more next time. I didn’t use as much as the quad recipe called for because I wanted it to appeal to everyone. So good! Thank you. 

  85. well 6 1/2 cups makes 13, one half cup servings

  86. we make something very similar in an empanada, black  beans, corn, roasted sweet peppers, roasted poblano peppers, leeks, spinach both sautéed in oil and then some melty cheese wrapped in a flaky baked empanada, no other fat added and we serve it with a sauce of avocado, lime juice, jalepeno and greek yogurt……so good

  87. What recipe are you reading, I don’t see any lettuce…

  88. For an entrée, I make my own version of this, add sautéed shrimp and serve it over rice. It always receives RAVE reviews. 🙂

  89. what would you eat this with? besides chips

  90. Made this for my lunch this week. I will put it on romaine hearts. Love all these ingredients (except for avocado, which I left out) The lime really adds to it.

  91. This salad is AMAZING!!!! I tried it with the chicken Ropa recipe and it was so yummy!!

  92. at the top of the recipe it says 13 1/2 c serving but at the bottom of the recipe it says 6 1/2c servings..im I miss reading something

  93. My mom made something like this, but using kidney beans. Depending on what I have on hand, I sometimes add carrots, celery, cucumbers, green onions, different color bell peppers(depending on what I have on hand), broccoli (chopped small). And sometimes if its the only thing I have just onion.

  94. Added feta. Didn't have any cayenne pepper. Replaced the corn with chick peas and kidney beans. It was deiish!

  95. I'm thinking this would be a great topper on a plain green salad! Think I will have to try this soon

  96. We made this last night and loved it! The night before, we had corn on the cob and I cooked extra for use in this recipe. It's so colorful and deliciously refreshing, and I had leftovers for lunch today! Next time I'll double the recipe!

  97. I came up with the same result as you did, Nicole. I ended up with about 3 1/2 cups total of the salad. This would be about 7 servings of 1/2 cup each. Based on the calories on my can of beans, package of frozen corn, etc. the total calories per 1/2 cup is about 100 calories. Only 70 if you don't add the avocado. I love the salad too! Very filling & satisfying. Instead of avocado I sometimes put a 1/2 oz piece of goat cheese on top of a serving.

  98. Gina, this has become one of my very favorite recipes from Skinnytaste. So simple and delicious and perfect for summer time. Paired with your Jalapeno Popper Chicken is amazing! Thanks again.

  99. This was amazing! I served it without the avocado because it was an outdoor BBQ. I saved some to top off my salad it was so full of flavor. I cannot wait for your book.

    *P.S I must add this: I have been following along with your recipes for a while. I just noticed you were from Oceanside! I am a former resident of Baldwin. This made me love your site even more!

  100. Mmmm, this was so good!

  101. just want to say that i absolutely LOVE this salsa…. i make it all the time for every occasion and everyone that has tried it loves it also!!

  102. This was REALLY great, except I didn't care for the addition of the optional jalapeno – next time, I'll omit it and have a bean salad I can actually eat.

  103. Can I make this the night before and event and just add the cilantro and avocado later? Or is it okay to add the cilantro the night before?

  104. This is so good, it's dangerous! Works well on it's own, but is also great as a dip for tortilla chips. Because it's so low in WW points, I usually eat two servings…and without guilt! Pairs perfectly with the Salsa Verde Chicken Tostadas, and is makes for a great next day lunch tossed with baby greens and a little bit of dressing. Thank you Gina!

  105. Fantastic dish, Gina! Just made it this week and it was so fresh and light–perfect for the summer. I've been following SkinnyTaste for about 3 years and have yet to find a recipe I didn't enjoy. My husband and I don't look anywhere else when planning our meals for the week. Out 13 month old gives her stamp of approval as well. Thank you so much!!

  106. This salad was absolutely amazing, served with steaks off the grill. I may have doubled the avocado servings though. :0

  107. This was excellent! I only used 1/2 Tbsp of olive oil, and I only put avocado in the part we were going to eat last night, so the rest would save till today a little better. We definitely used the jalapeno pepper! This was great as a topping to grilled chicken last night, and as a topping to the Crock Pot Salsa Verde Chicken tonight (made into tacos). Great flavor, and doesn't seem like you're sacrificing anything to eat healthy!

  108. Hi Gina,

    Not sure if you read these comments anymore, but I just made this, and I think there's something wrong with the serving size/yield of this recipe. At the top of the recipe, it says it makes 13-1/2 cup servings, and at the end of the recipe, it says it makes 6 1/2 cups. It looks to me like it makes about 6-1/2 cup servings, not 6.5 cups of salad, so I think the total number of servings should be 6 servings, not 13. The PPV/serving is actually quite a bit more than the 2 PPVs posted on the recipe. Maybe you can check into this. It is a great, recipe, though–tastes great!

  109. My fitness pal has calories and fat listed differently from this recipe. Which is correct?

  110. I made this last night along with the Jalapeno Popper chicken….AMAZING! A friend just had a baby so I made it for her and husband. They both loved it! I left them the recipes because it's so easy to make and they will enjoy it again. I can't wait to make both again! This would be so good with steak fajitas!

  111. I make one like this too – we call it cowboy caviar… so delish! Try adding some red wine vinegar and cumin too – so tasty and I think it would be 0 extra PPs 🙂

  112. Made this last night and it was AMAZING!!!! Thanks so much Gina!

  113. I'm so disappointed by the recipes lately… They used to be imaginative…

    Shame

  114. so summery! Yum!!

  115. Hi GIna! I love your blog and check it daily for recipes! I love the idea of adding this to leafy greens for a salad and adding chicken and a chipotle dressing. For the dressing I was thinking of adding Greek yogurt and the chipotle peppers in adobo sauce but am not sure what else to add. Any ideas?

  116. I left out the oil and used the juice of a lime instead! TASTY!

  117. I must say this salad is so simple and so perfect and sooooo tasty! I love each ingreadient (especially avokado) and mixed together it's just so delicious. I will keep having this salad over and over again. Can't wait to taste this one as well – Southwestern Black Bean, Quinoa and Mango Medley.

  118. I made this for work, a double batch. Very Big hit, came home with hardly nothing. I am craving it right now. off to the store to buy the ingredients!! It is sooooooooooo good!

  119. I add red and spicy peppers for more flavor and nutrition!

  120. My family has made this salad for years and it is my FAVORITE! I never get tired of it.

  121. I am so excited to find this recipe! It looks EXACTLY like one a former coworker of mine used to bring for potlucks. I never got the recipe from him before I quit that job. This looks just like it and I have no doubt it will be delicious. My coworker always served it as a dip with tortilla chips and I loved it!

  122. Ok, my man, who doesn't like raw onions or tomatoes and has refused till now to try avocado (but loves guac) went back for seconds! He wanted it with chips, but we were out, so he heated it, put it in a tortilla with fresh parmesan and couldn't stop talking about how good it was.

    Frankly, I was disappointed—now I have to share.

  123. Loved this dish….very healthy and very tasty!!!! I try to have it 2-3 times a month!
    Laura

  124. This was my first skinnytaste recipe and it was delicious. Great for summer!

  125. Made this for work, was a big hit!! Very tasty without the guilt! Will be making this again!!!

  126. I made this tonite and also forgot the oil too and used lemon instead of lime because it's what I had on hand. It still turned out delicious!!! I'm on my way to eating healthy. Can't wait to try more of your recipes!

  127. This salad is awesome! So easy yet is so good! You are amazing, love all your recipes!

  128. I made this today and it was easy and delicious! Made it with no onions or scallions because hubby can't have those, but it was still yummy. Thanks!

  129. My daughter made this and it was delicious! It got better with time too.

  130. This was so good. I've been finding ways to eat healthier and add more fiber into my diet. This recipe is perfect and love that it's so easy to make. I also served to my 2 1/2 yr old without the scallions, cilantro or red onions (left them in my/my husband's servings). Thanks for sharing! I will definitely be checking out other recipes. 🙂

  131. I LOVE this dip. I put fresh bell peppers in mine too. So yummy. It's really easy. The chopping does take a while, but SO worth it! 🙂

  132. Love it, make it often

    Added jalapeno, seeded and veins removed, fresh corn on cob, microwave for 2 minutes in husks, then shuck and silks fall right off. 2Tablespoons of Olive Garden dressing

  133. I made this tonight. It was great! My boyfriend loved it. I served it with grilled chicken breasts. Might do it with grilled shrimps next time.

    Thank you so much for all those wonderful recipes!

    Deborah, from London

  134. Hi Gina, these recipes are incredible, thank you for sharing with us! I have made 3 so far this week, the cilantro lime shrimp, lime rice and stuffed zucchine. All have been delish!
    For this recipe, do I use the whole scallion or just a scallion "stalk"? Thanks!

  135. Love this.. it's fresh tasting and easy to prepare! thank you!

  136. This is sooooo good! Not only is it good with meats and fish, but I love it with tortilla chips. I could eat this every day and it is also very nutritious.

  137. I have been seeing your recipes on pinterest… finally checked out your site. PRAISE the LORD for YUMMY WW recipes with serving sizes and caloric info with WONDERFUL feedback. I just jumped on the WW bandwagon again after baby #2 and am actually EXCITED to do it bc of your blog.. your ingredients are healthy and not too troublesome to find and recipes simple. Im esp. excited for your crockpot recipes as its TOO HOT to heat up the oven these days! 🙂 THANKYOU THANKYOU

  138. This was so good! I ate it for lunch three days in a row and it was better each time. I'm so glad you shared the recipe; thanks.

  139. I made this as a side dish to go with your Shrimp Quesadillas. Because they share so many ingredients, they went together splendidly, and were easy to put together at the same time. We had leftovers for the 4th of July, and it was even better the next day, in spite of the avocados turning a little bit brown. I cut back on the olive oil a smidge, but could definitely taste it. I'll absolutely make this again – it would be a great addition to a burrito bowl made from other recipes of yours. Thanks!

  140. Dumb question: Can I use a can of corn (drained) instead of thawed frozen corn?

    • It’s not a dumb question. If you have canned corn on your table as the vegetable vs. corn on the cob, you’re going to have lesser quality in your salad. But you can still do it. If you like canned corn that is. I prefer frozen over the canned.

  141. Made this today for a 4th of July party that was outside, in the heat. No mayo, so no danger, and the salad held up beautifully! And, it was light and fresh, perfect for a hot afternoon.

  142. Because my husband can't eat onions I tried the Italian dressing as suggested above, but only used 1/4 cup and am glad I did. It was way to watery. After we drained it off it was very good. My son put it in his soft taco and loved it that way.

  143. This is delicous! Definitely a favorite recipe. My husband loves it as well. We love this site!

  144. My husband and I make this on a regular basis for dinner, and recently I have been mixing it with your Cilantro-Lime rice recipe and it takes just like a vegetarian burrito bowl from Chipotle. I have taken the mixture to a few parties and everyone raves about it!

  145. Made this over the weekend – loved it! Thanks for the recipe.

  146. Just browsing your site and came across this recipe. I have used this salad every day this week. I put a couple spoonfuls mixed in with my regular salad and it is DELISH. It would be awesome with tortilla chips, but I can't go there because I have no self control! 😉 Thank you, love your site. Dang, just noticed I forgot the avocado!

  147. Made this as a side with some grilled shrimp and my husband ate the whole bowl. This was AMAZING! Loved it! Your website is awesome. Thank you so much!

  148. This recipe if AMAZING! I cannot believe how good it is. Even my husband loved it! I had it with burgers and cottage cheese. Just scrumptious!

  149. I have a similar recipe that calls for 1 teaspoon of ground cumin in it also! That gives it some extra flavor 🙂 oh and since my hubby does not care for cilantro, I left that out but added a dash of dried cilantro, he didn't even know it was there. I completely omitted the oil as I don't really see a need for it and added a tiny bit of diced jalapeños for a little kick. Thanks for a super delish side!!!

    Julie

  150. I loved this. We had it as a side for the Jalapeno Popper Stuffed Chicken (which is also yummy). This Friday I'm making a double batch & bringing it to a going-away party for a friend of mine. I'm going to serve it with some Baked Tostitos as a sort of corn & black bean salsa dip. Thanks so much for the recipe!

  151. I was wondering how much approx a fresh cob of corn yelds if using fresh grilled corn?

  152. I made this and the Cheesy Jalapeno Popper Baked Stuffed Chicken today…I loved them both.

  153. We make this every weekend and never get tired of it. All our friends and family are hooked as well.

  154. Made it twice last week and everyone loved it….loved it….loved it!

  155. this recipe is yummy. i changed 2 things i used rotel tomatoes instead of cutting up tomatoes and i did not use an avocado. I put this on light wasa crackers or eat with a spoon.
    delicious.
    thank you

  156. Another way to make this: You can add a dash of good balsamic vinegar! So very good!!!

  157. I just made this with the shrimp fajitas…HOLY SMOKES. ITS THE MOST DELICIOUS THING I'VE EVER TASTED IN MY ENTIRE LIFE!

    Thank you for your delicious recipes!

  158. Made this with the Jalapeno popper chicken recipe. DELICIOUS!!! It is fresh and yummy. This is definately in the rotation for this summer. Thanks, as always to you Gina 🙂

  159. Every time I make this recipe people ask for the recipe. Between this and your Asian Meatballs, I think I have sent a whole tribe of people to your site. 🙂

    Thanks so much for all the fabulous recipes!!

  160. My family loves this black bean salad!

  161. This was, like every recipe I have tried from your site, DELICIOUS. The only problem is that I want to get a spoon, sit down, and eat the whole bowl. So grateful for all of your healthy, family friendly meals!

  162. This was awesome! Used it as taco filling along with some shredded chicken. It was a big hit!

    • I plan to make this with the salsa chicken I cooked up from here. I have two fresh jalapenos but they’re huge so might cut it back a bit. I may also blister it before chopping. MMMM

  163. I do not like cilantro at all, so I thought I'd try some basil instead. While I still think the salad was pretty good, I think it would be a lot better without the basil- but with something else. The basil was just a weird combination with the rest of the ingredients. I'll definitely try again, but without basil, and maybe with some bell peppers instead. Thanks for the recipe! Oh, and also, my husband loved it too, and he HATES beans, so that is a pretty big deal I thought!

    • Try mint instead. I have substituted that many times before and it seems to work!

    • My husband and I don’t care for fresh cilantro either. Try freeze-dried cilantro if you can find it. You don’t get that strong soapy taste but it still adds to the recipe. I think Walmart carries some freeze dried herbs now by the spices.

    • I use parsley instead.

      • Yeah,, that would be my choice too. I love cilantro though. Interestingly, I feel that lavender smells soapy and really hate to use it for anything other than a difficult night’s sleep.

        LJ

  164. Made this last night for dinner and it was delicious…my husband and I both loved it. But the servings and WW points confused me. I made half the batch (since it was just my husband and I) which means I should have gotten 6- 1/2 cup servings out of it and I only got about 3.5-1/2 cup servings. Not sure if anyone else has had this issue, but I wanted to know if the points would be way more considering all the servings weren't there, etc. Thanks!! LOVE this site. Have made so many things. Can't thank youe enough!!

    • It says 13 servings at the top But 6 i/2 cup servings at bottom

      • Correct. 13 servings, 1/2 cup each. Total amount is 6 1/2 cups.

      • No one seems to understand what anonymous said her problem was. She said she made a half batch of the recipe and it only came out to 3.5 half cup servings. The recipe claims it makes 13 half cup servings so a half batch of the recipe should make 6.5 half cup servings. Anonymous got just a little more than half the amount expected. So did anyone else have the same problem? I’m curious since I plan to make this for 8 people and want to have enough!

    • This is an old post, so not sure adding to it helps.

      But, the yield is (6) 1/2 cups. That means it’s 3 cups total.

      If you halved the recipe it would be 1.5 cups, or (3) 1/2 cups. The difference being for any food, is that the total yield depends upon size of your ingredients. Your mileage may vary on the corn cob size and the jalapeno. I wouldn’t discard a bit of con on the cob if it ended up being more than the recipe just like I wouldn’t get another corn on the cob to meet the measurement if my corn on the cob was smaller than the 9 oz called for.

      That’s just me though. I always consider recipes “give or take,” a bit here and there. As long as the proportions are nearly the same, it’s all good. Baked goods like bread, cakes, muffins and the like may require more strict reliance on the recipe.

  165. I'm not sure if anyone has mentioned this, but I've been making this exact recipe for years and add one packet of Sazon Goya Mexican seasoning to it. You can find it in the Mexican food aisle at Target (orange box). It gives it a little extra punch for no extra points!

    • That has MSG, so add your own spices as an alternative. 

      • Honestly, I don’t see the problem with MSG. It’s not any up healthier than say, table salt, and for the vast majority of people doesn’t actually have any side effects – it’s the placebo affect which often causes headaches and such.

      • Himoni, there is a problem with MSG. It is chemicals that are harmful to us. My husband had a heart attack and MSG is on the AVOID list!!!

      • Incorrect, the backlash against MSG had nothing to do with science, but with racism: http://fivethirtyeight.com/features/how-msg-got-a-bad-rap-flawed-science-and-xenophobia/.

  166. Made this today. Substituted canned Garbonzo bean rather than black beans and it turned out totally delish. So fresh. Your recipes are totally great.

  167. Made this tonight and served it as a side dish to some brown rice & baked pork chops…YUMMY!! Can't wait to have it tomorrow for lunch; I just know it'll be even better then! Thanks Gina for a dish my husband even liked!

  168. This salad is amazing as a meal. I thought the dressing was missing something so I added about a quarter teaspoon of cumin and the same of garlic powder. Gave it just the right kick!

  169. This recipe is delicious! I appreciate the portion and points values as well as I'm on WW and this makes it so much easier for me to track! I had some of this salad with a scramble egg this morning…WONDERFUL!! Thanks for all the great recipes & nutritional information! This site is one of my favorites!!

  170. Made this salad over the weekend and doubled it: this salad was incredible! I brought some of it to a get together and it was gone in no time! Such great flavor, really good for spring/summer. Good job and thanks!

  171. This is an awesome Salad..I added half a red pepper for some more crunch and added some parsley also, since I am just getting used to cilantro, they mixed well 😀

  172. Hi Gina,

    I LOVE your recipes! I have been making one similar to this for years… Instead of lime juice I use 3 TBSP of red wine vinegar. The acidity in the vinegar helps the avocado to stay green longer. I can refrigerate and eat the leftovers for 2-3 days and the avocado is still green!

  173. I make this but add a red pepper and cubed mango. The dressing has a tiny bit of cayenne pepper.

  174. This is amazing salad! Made it with chick peas instead and it was delicious. Thank you for the great recipe!

  175. I made this salad to go with tacos over the weekend. I put it on top of romaine lettuce w/ feta cheese & a lime basil vinaigrette. You honestly do not need anything but the salad though! DELICIOUS!!!

  176. It's really colorful, high fiber and high protien recipe. I always find a healthful recipe from your blog.
    Thanks for sharing such a delicious and healthful recipe to everyone.

  177. Let me just say… DELISH! Even my daughter (who hates beans) gobbled this up. I used fire roasted frozen corn that I found at Trader Joe's. Used it as a side dish to chicken tacos. Very refreshing. Very tasty.

  178. this one is dangerous! so tasty i cant stop eating it. i omitted the avacado which is sad because i love them so much but i didnt have any on hand. and also left out the red onion and subbed more green onion. i also added a jalapeno and only used 1 tbsp of olive oil. all these slight changes made it only 2 points so that was nice. i would love to stuff this in a tortilla with cheese and make quesadillas!

  179. This was a great compliment to the enchiladas I made from your website. Everyone could not get enough of it and it was so easy!

  180. this was really good but instead of chopped tomato i put a small can of ROTEL that really zipped it up left out the avacado my husband hates them but it was great without it.LOVE this

  181. I used an extra lime in the marinade because I like that flavor and then omitted salt. I served it just as a side salad. I would consider using celery instead of tortilla chips.

  182. I love this salad. I add diced peppers (green, yellow, orange, and/or red) and sprinkle a little cumin in too. I also like to serve it with tortilla chips (bake your own with corn tortilla cut into triangles, sprayed with olive oil cooking spray, and sprinkled with sea salt for a healthy alternative to store bought chips.)

  183. This salad is my favorite. I do add the packaged small red, orange, and red peppers finely chopped. Adds even more color and flavor. Chopped fresh cilantro is a must to complete all the flavors.

  184. Hi Gina,

    I know this is an old recipe but I just made it for the first time yesterday. Super delicious! Also, I've been keeping track of my calories on my iPad on the my fitness pal app. When I searched for this recipe (not really thinking it would be there), it was!! Probably seems silly but I was thrilled and just wanted to say thanks!

  185. I have been making this for years now, but couldn't remember where I got the recipe. It is always a hit as a dip or side. Try with a lime/cilantro marinated, 3 oz grilled chicken breast, and yellow saffron rice. Delicious, and only ~10 points.

    Thanks, Gina.

  186. This is great as a dip with baked tortilla chips. I added some diced jalapeno too and my husband and I both loved it! Very filling and yummy!!

  187. This was delicious! I cut down the EVOO by a tbsp & served it over a bed of baby spinach and it was great!

  188. This was SO good! I made this to snack on this afternoon and my fiance loved it. The cilantro and lime made it so refreshing. Thanks for another wonderful recipe!

  189. I made this as a side dish to the bbq cajun-dill rainbow trout….and it was delicious….I love the texture of the avocado mixed with the beans and corn!

  190. Just whipped up this ultra delicious sounding recipe to bring to a potluck Xmas party.

    I also cut up some raw veggies and I'm bring baked tortilla chips to pair it with (so that I can pig out and no one will know it's healthy).

    Smells so good. Hope everyone likes it.

    Thanks for all the awesome recipes!

    Pam

  191. This is delicious, Gina! The only thing I did different was add about a 1/2 cup of jicama, because I love it so much! I've been eating this salad everyday for the last 3 days, and now I just made another batch to take to a potluck tomorrow, along with your skinny baked jalapeno poppers.

  192. Followed the recipe and it was devine! Added it in with shredded chicken tacos. I love all of your recipes!

  193. Tastes amazing!!!! I will be eating this for the next few days!!!

  194. It's so nice to find something flavorful that keeps well. I made it without avocado but with jalapeno and my husband brought it to work a few days. Goes really well with grilled chicken (which I also made ahead) and your mediterranean meatballs.

  195. This has got to be one of the best recipes (besides the grape dessert,which is outstanding), especially in the summer with fresh veggies! Since I've found it, I've made it every other week for the last two months. I don't usually put the avocado in as I usually have the salad for a week. I do, however, chop a jalapeno (seeds and all) and add it for some heat. Yummmmm!! Well done, Gina!

  196. That's very kind, thank you!!

  197. Gina, loved this dish! I've been looking through your blog for the past week and had such a hard time deciding which dish to make first. I don't usually love beans but this was exceptional. Looking forward to trying out your other recipes. You have a huge following, just amongst my friends!

  198. I made this recipe for a carne asada taco night with friends and it was such a hit! I'm making a double recipe this weekend for a family bbq. Super flavorfull and easy to make. I loved this!

  199. Hmm, such an old recipe I would have to remake it to check.

  200. Adding chopped jicima would be good too.

  201. This sounds amazing!! I can't wait to make it! You don't have the fat content listed…do you happen to know what it is?

  202. I just made this and it's chilling in the fridge. I added a bit of fresh garlic too. I'm not strong enough to wait until dinner time so I snuck a taste. It's delicious! Thanks, Gina!

  203. This recipe is a winner! I added some julienned jicama to it for a little for crunch. Delicious!

  204. I love this recipe. I used Blood Orange flavored EVOO and it tasted amazing. I've lost 30lbs on WW and recipes off your site. Everything always tastes great and I don't feel like I'm missing out. Thanks for making healthy eating tasty and exciting.

  205. I was wondering how many points+ it would be without the avacado??

  206. This is so good…I added a 1/2 cup of chopped green pepper and I did not add the olive oil but it turned out great. This recipe is a keeper!! and 3+points for a whole cup if you do not add the olive oil….YUMMY!

  207. This is so wonderful to eat throughout the summer, good with chips, or as a side dish, or even for lunch.

  208. We had this tonight and it was delicious! I was so hesitant to put in the avocado because I really don't like them, but I did and we all loved it. I could have eaten this and nothing else! And it's SO EASY!! We are going to have this a lot this Summer.

  209. It was delicous even without the scallions!

  210. If you are watching sodium be sure to grab the black beans with no/low salt.

  211. I'm new to your blog and I love it! I made this recipe last night and it turned out beautifully. I brought some to work for lunch today and I added some chopped orange bell pepper and some chopped fresh strawberries to it. Yum!

  212. Julie, that's something I would do!!

    Miju – gracias!

  213. esta ensalada me ha ganado por su colorido
    Buen dia

  214. Hi Gina! I love your blog! Thanks for the great recipes! On a crazy cooking whim this week, I used your southwestern black bean salad in my turkey burgers. That's right! I mixed the salad in with about 1 pound of turkey meat. I added salt and pepper, formed the patties, and cooked up some delicious burgers! The black bean salad kept the turkey from drying out. The result was a moist, delish burger that I topped it with salsa and light sour cream. Thanks again!

  215. Made this tonight with no avacado (forgot it) and extra tomato and 1 chopped jalapeno!! Yummy!

  216. I made this for a work potluck and brought tortilla chips too. It was a hit! I added a small can of green chilies for a kick. Very good. Thanks!

  217. Loved this! Couldn't wait for Summer to try it so made it yesterday. Really good and the lime juice keeps the avocado from turning brown. Thanks for all the great recipes and ideas.

  218. This was a HUGE hit at a party we went to last night. I chose to bring it because it travels well (had a 1.5 hour drive) and I knew it would pair great with the smoked turkey and pork that the hosts were providing. I subbed diced red peppers and celery for the tomato, used just scallions, and added a sprinkle of Splenda to the dressing because the lime tasted a little bitter. Awesome recipe, thanks so much!!!

  219. Made this tonight and it was wonderful! My 4 yr olds ate it up! I served it to them alongside cheese quesadillas. Thanks for sharing the great recipes!

  220. Thanks!! 🙂

  221. I love the idea of adding jalapeno and pineapple. Savory and sweet, love it!

  222. I just discovered this blog a few weeks ago and this is the second recipe that I've made…All I have to say is that I love it! I'm chewing as I type as a matter of fact. I punched it up with half of a diced jalapeno and some small chunks of pineapple for extra sweetness. I served it over pork chops and it's taking all the will power I have not to dip my spoon in for a second serving! Thank you so much Gina for your fabulous recipes…Who knew cooking 'skinny' could be so YUMMY!

  223. Enjoy it!!

  224. I just made this recipe last night for dinner and then used the leftovers as a filling for my papaya with some tuna salad on top…..it was amazing!

  225. What is the complete nutrition information for this? There are no calories, fat, fiber, etc as listed in other recipes.

  226. so fresh and delicious!

  227. This was fabulous!! The only thing I did different was I added half a cup of italian dressing and omitted the onions. It was delicious! We actually used it as a topping for taco salads, using your crockpot pork carnitas recipe for the meat. Thanks for the wonderful recipes!!

  228. This would last longer without the avocado. Maybe 4 days? With the avocado it should be eaten right away.

  229. I'm not sure what to select for the profile so I am anonymous. I am new to all of this and I'm "lost in the kitchen" so I appologize for any stupid questions. But I would like to know how long I can keep this salad in the refrigerator? I would like to make a huge batch on Sundays for my work week. Is that too long? And also, I forgot to add the avacado, what would the points be without the avacado?

  230. We love this recipe. I added a little cumin, a can of chopped green chilies and some chopped red bell pepper. I make enough for a couple of meals and add the tomato and avocado so they don't get weary.

  231. DELICIOUS!! The only thing I added was a minced jalapeno. It was so good. 🙂

  232. This always gets great reviews!

  233. I just found this site and very excited. Hoping to start weight watchers online after I have my baby and looking for some good healthy recipes that me and my husband will enjoy! This recipe reminds me of my favorite salad at Chili's..so excited to me making it tonight!

  234. i made this for two different barbecues … everyone loved it and wanted the recipe!

  235. This recipe is so versatile, you can replace scallions with red onion and I'm sure adding bulgar or quinoa would be fabulous.

  236. Gosh…I have all the ingredients except the scallion. I think I will make it and hope it still turns out yummy. I am thinking of making that chicken ropa as well.
    I used to make something similar to this with Bulgar wheat as a salad. It works great even with quinoa. So yummy!

  237. This is best with fresh grilled corn! Glad you enjoyed it!!

  238. Big hit at Memorial Day BBQ. Grilled fresh corn then cut it off the cob. Also added chopped, multi-colored sweet peppers.

  239. Oh, and toss the avocado in the lime juice before adding both to the salad to help with the browning!

  240. I bulked this out with a cup of bulgar wheat (that makes 1 1/2 to 2 cups cooked or soaked). It makes a fantastically filling lunch and the points go up to three full points per 1/2 cup serving. I also substituted 1 ear of grilled corn for the frozen. It give the salad a yummy smoky flavor. I'm going to try adding some zuke next time as well, what a great idea!

  241. Great idea! I planted zucchini this spring. I will have to try this when they start growing.

  242. Hi there! I've made a salad like this for years except I don't use avacado and instead use one medium chopped zucchini and a chopped jalapeño. You definitely have to make it well ahead of time or a day ahead to let the zucchini get "seasoned". Hope you try it this way…especially since I've heard you like zucchini!

  243. Hi, can you tell me that if I don't use avocado, and only use 2 tbs. of olive oil instead of 3, would that make this a 2 point instead of a 2.5 point per serving recipe?

  244. this was great!! I added a jalapeno for some added kick!!

  245. @Jessica- yes, but I would add the avocado right before serving or it will turn black.

  246. Can I make this ahead of time and refrigerate it overnight?

  247. eating leftovers right now 🙂 delicious!

  248. Don't like avocado?? Wow!! Is that possible : ) Yes, this salad gets better the next day. So flavorful and healthy!

  249. This is delicious!! My husband even like it so much he asked me to make it again. I didn't add the avocado, because I really dont like it, but I think I will try it next time. Its even better the next day.

  250. I have been living off this salad all summer, and lost 30 pounds on top of eating delicious healthy food.

  251. Made this today and I really liked it! Thanks for sharing =)

  252. I made this for a potluck at work. Everyone loved it but I recommend making a double batch and serving with Baked Tostitos.

  253. Great idea to add this to a mixed green salad!!

  254. I just wanted to say that I make this twice per week and add a few tablespoons to my green mixed veg salad. It makes eating a green salad very enjoyable!!

  255. I made this last week for a Canada Day BBQ and it was a HUGE hit! Love your recipes! Thanks!

  256. @Aimee & Stacey – Glad you liked it!

  257. I made this for a Fourth of July party. It was so good and everyone loved it! I love your blog and so far everything I have tried has been awesome!!

  258. This was delicious. I made it again today to bring it to a 4th of July picnic.

  259. That is one nice looking salad!

  260. Loved this. I ate it with whole wheat melba snacks. I forgot to add the oil and doubled the lime and it was scrumptious!

  261. @veggiegirl, great idea to ad the quinoa!

  262. Wow, this will be a great filling for the shrimp and pepper jack quesadillas i'm about to make!

  263. I make this all the time!! I also add quinoa to it sometimes to add a grain. It's the best. I've also brought it to potlucks with baked pita chips. Yum.

  264. I love this salad – could eat the whole bowl full!

  265. i keep this in my fridge most of the summer….love it!