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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.

Southwestern Black Bean Salad

5 from 36 votes
1
Cals:79.5
Protein:3
Carbs:12
Fat:3.5
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.
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.
Prep: 5 mins
Cook: 0 mins
Marinate Time: 30 mins
Total: 35 mins
Yield: 13 servings
Serving Size: 1 /2 cup

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.

Last Step:

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Nutrition

Serving: 1 /2 cup, Calories: 79.5 kcal, Carbohydrates: 12 g, Protein: 3 g, Fat: 3.5 g, Saturated Fat: 0.5 g, Sodium: 127 mg, Fiber: 3 g, Sugar: 1 g

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301 comments on “Southwestern Black Bean Salad”

  1. Avatar photo
    Jamie Timmins

    Great salad!  I’ve made it many times.  How far ahead can I make this?  I will add avocado at serving time.

    Thanks!

  2. 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.

  3. Avatar photo
    Marlene Martens

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

  4. 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.

  5. Avatar photo
    CHRISTINE J MEADOWS

    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.

  6. 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?

  7. 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. 

  8. 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!!!

  9. 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!!!

    1. 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 

  10. Avatar photo
    Julie Weaver

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

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

    1. Good idea, James! I totally agree. It’s really helpful for vegans who are looking specifically for vegan recipes.. 🙂

  12. Avatar photo
    Liz from Colorado

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

  13. 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

  14. 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.

  15. Avatar photo
    Frederick Huicochea

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

  16. 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?

  17. 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! 

  18. 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!

    1. Thanks for your question Lauren! I’ve made this many times and enjoyed it. But today I was thinking of adding quinoa to the mix and logged on here to post a comment. Then read yours! So glad to hear you liked it! Thanks 🙂

  19. 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! ??