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 36 votes
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Southwestern Black Bean Salad

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
WW Points Plus: 2
Keywords: black bean and corn salad, black bean salad, easy bean salad, mexican bean salad, tex mex salad

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301 comments

  1. YUM!

    We just made this for dinner with tortillas as a taco.

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

    Thanks!

  3. 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.

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

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

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

  7. 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.