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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.
Southwestern Black Bean Salad
Southwestern Black Bean SaladSome 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
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.
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:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.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
YUM!
We just made this for dinner with tortillas as a taco.
Great salad!  I’ve made it many times.  How far ahead can I make this?  I will add avocado at serving time.
Thanks!
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.
This has been my “go to” summer salad since the day it was posted! always delish!
This was so delicious. Â Husband ate it on tortilla chips but I ate it as a salad. Â We both loved it!
Your recipes are great! Â Do you have any plans to publish an all vegetarian cookbook?
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.
Try using the recipe builder instead of the calculator. 🙂
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.
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?
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.Â
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!!!
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!!!
This is outstanding. With the flavors of everything mixed up it makes it so deliciousÂ
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 recipeÂ
This dish has become one of my “go to” party foods. Super easy and delicious! I’ve shared the recipe several times.
I made this but added garlic. It is so delicious. I made it for a family BBQ and everyone raved over it.
How far ahead can you make this? Â Overnight ?? Â Thanks!
Looks like a great Vegan option. Don’t be shy about making that more apparent.
There’s always that one person who has to put label on everything. It’s a salad. Get over it.
Good idea, James! I totally agree. It’s really helpful for vegans who are looking specifically for vegan recipes.. 🙂
Great recipe. Â I took this to a party and the kids all said this was their favorite. Â They polished it off quickly!
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
My husband and I love this salad! So fresh tasty and healthy! Thanks!
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.
Made this tonight (10/11/18) served on the side with some rotisseried chicken. Was a grate hit! will do again!
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?
Love this salad! Added a sprinkle of cumin….YUM!!!
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!Â
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!
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 🙂
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! ??
Im already making it for the second time this week.Â