Mexican Black Bean Salad
I’m always looking for something to munch on, and being very busy, I prefer to keep my meals simple yet filling. I love how I can make this Mexican Black Bean salad in just 10 minutes, with pantry staples and a few extra veggies! Hearty and refreshing, with an array of textures, this salad always hits the spot.

Sometimes salads lack the content to keep you full for a long time, especially the vegetarian ones. But that is not the case with this salad! This one is filling and satisfying with lots of protein from the beans and fibre from the fresh veggies. I usually prepare a big batch for Taco Tuesday or a barbecue party and serve it with other Mexican favorites, such as homemade salsa and fried churros for dessert.
Table of contents
What excites me most is how easy it is to make this salad, rinse, chop, and toss everything, and the brilliantly delicious and vibrant salad is ready. Did I mention how versatile it is? You can customize it with what you have on hand. Dress it up or down, based on your dietary preferences. For example, I love it with the olive oil lime dressing, and my husband adores it with homemade Catalina dressing.
Whether you choose to make it for a light dinner or lunch, or to serve it at a potluck or barbecue party, this salad will be the best choice, as it’s delicious on its own and pairs well with many other dishes.

Why you will love it:
- Fuss-free: This is one of the easiest recipes you can make, but cutting on preparation time does not mean we cut on flavor. The salad is made with pantry staples and fresh veggies, and it’s bursting with flavor. Toss all the ingredients into a bowl and you’re done!
- Versatile: This salad is highly customizable; add or exclude vegetables based on your preference. Also, I recommend making it with your favorite beans!
- Crowd-pleaser: If you have to choose a side dish for a barbecue party, this is the one that everyone will love. It’s hearty enough for vegetarians and light enough for carnivores to enjoy with some meat or seafood.
- Budget-friendly: This Mexican Black Bean salad won’t break the bank; it’s made with very affordable ingredients, making it a perfect choice for delicious frugal meals.
What you will need

- Canned: I used canned beans, which I rinsed and drained. They are such a staple in Mexican cuisine, and I like them as a protein boost in vegetarian recipes. I also use a can of sweet corn, rinsed and drained.
- Peppers: I like the crunchiness and sweetness of bell peppers, and they also add a nice pop of color to any salad. I also added a deseeded and diced jalapeno pepper, because we can’t skip them in a Mexican recipe.
- More goodies: Juicy and sweet cherry tomatoes, a creamy avocado, and chopped green onions.
- Herbs and spices: Chopped finely, fresh cilantro adds a lemony, pungent taste with a hint of pepper. Freshly minced garlic adds a more piquant and savory taste, resulting in a bold flavor. No Mexican recipe is complete without the citrusy, nutty, and spicy flavors of ground cumin and chili powder.
- Dressing: I have made a simple dressing using lime juice, like zest, red wine vinegar, and olive oil. This tangy and aromatic dressing pairs perfectly with the hearty salad!
How to make
Drain and rinse: I start by draining and rinsing the canned black beans and corn, and add them to a large bowl.
Chop and slice: I chop and slice the remaining ingredients, then toss them together with the beans and corn, plus add the herbs and spices.

Dressing: I mix the dressing ingredients in a bowl and add the mixture to the salad. I toss the salad, taste it, and adjust the seasoning with salt and pepper.
Chill and serve: For optimal flavor, I chill the black bean salad for at least a few hours, allowing the flavors to absorb fully. I add the garnish right before serving.

Expert tip
Chilling the salad
You may have noticed that many of my recipes, such as this Mexican black bean salad, instruct you to let them chill in the refrigerator for several hours before serving. The reason for this is not just to make them cold. Allowing your ingredients to absorb the flavors of the juices, aromatics, herbs, and spices is crucial to the overall flavor profile. Sure, it will taste good right after you make it, but it tastes 10x better after a few hours in the fridge.
More tips to consider
- I always get low-sodium canned black beans and corn for my salad. This way, you can add as much salt as you like.
- Be sure to remove the seeds from the jalapeno before slicing unless you want an extremely spicy salad.
- Also, use disposable kitchen gloves when slicing and rinsing jalapenos. The oil will soak into your skin and can cause burns if it gets into your eyes. Take it from someone who has experienced this pain. You do not want this to happen to you!

Recipe variations and add-ins:
- Add meat: Even though this yummy salad has plenty of beans for protein, you can make it a heartier meal by adding some meat, such as Mexican chicken, turkey, pork, or beef.
- More veggies: Another way to add substance to your Mexican black bean salad is to add other vegetables, such as broccoli, cauliflower, asparagus, and green beans.
- Other beans: Try this recipe with different beans, such as pinto, kidney, or navy beans.
- Extra spicy: To make the salad extra spicy, add a pinch of crushed red pepper flakes.
- Add fruit: If you prefer a touch of sweetness, add some sliced grapes, strawberries, or chopped apples.
- Different vinegar: Instead of red wine vinegar, experiment with other types. Apple cider vinegar adds tanginess, balsamic vinegar gives it a sweeter and richer taste, and white vinegar provides a fresh, crisp flavor.

Serving suggestions:
This is the perfect summer salad for family picnics in the park and backyard barbecues. It goes great with tacos, burritos, and quesadillas. Try it with these delicious Mexican street corn chicken tacos or crispy Baja fish tacos. For a Mexican feast, add some homemade salsa and crunchy corn chips on the side.
This is a perfect barbecue party staple and pairs perfectly with grilled chicken wings, grilled pork chops, and grilled maple salmon. It also goes well with a light dinner to make it heartier. I enjoy it with this pepperoncini chicken. Toss some homemade guacamole and crumbled cotija cheese on top before serving it.
How to store:
- Refrigerate: Place leftovers in an airtight container and store them in the refrigerator for up to a day.
- Making it in advance: Place the prepared ingredients, except the avocado, in individual plastic baggies and store them in the fridge for up to three days. Combine them just before serving the salad.
- Freezing: Freezing this salad is not recommended because the chopped veggies will not thaw well.

Frequently asked questions
The canned version has already been pre-cooked before canning, and the canning process itself further cooks them. So, the answer is no, in case you are thinking that they are still raw and inedible.
Although my family and I love this Mexican black bean salad with its simple lime and olive oil dressing, I sometimes like to change it up by adding one of my favorite dressings or vinaigrettes. My chipotle sauce gives it a rich, spicy, but tangy taste, and this homemade Greek dressing is very light, mild, and healthy.
Prepare the salad ingredients in advance by keeping everything separate so they don’t get soggy. The beans and corn can be left in the cans, and the chopped veggies and herbs can also be kept in baggies in the fridge. Add the dressing and slice the avocado right before serving.

More salad recipes:
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Easy Black Bean Salad
Ingredients
- 3 cans 15.5 oz each black beans rinsed and drained
- 1 15.5 oz can sweet corn rinsed and drained
- 1 red onion diced
- 1 orange bell pepper chopped
- 1 red bell pepper chopped
- 2 cups cherry tomatoes quartered
- 2 avocados chopped
- 1/4 cup green onions chopped
- 1 jalapeño finely chopped
Herbs and seasoning:
- 2-3 cloves garlic minced
- 1/3 cup fresh cilantro finely chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
Light dressing:
- Juice of 1 lime
- Zest of 1 lime
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt to taste
Garnish:
- Lime and sliced avocado crushed corn chips
- Crushed corn chips
- 1/2 cup crumbled cotija cheese optional
Instructions
- Chop the veggies and rinse the beans and corn.
- Mix the dressing ingredients in a small bowl.
- In a large serving bowl, add all of the salad ingredients, plus the herbs and seasoning, the dressing, and toss to combine. Taste and adjust for seasoning.
- For best results, cover and refrigerate for 2-3 hours or overnight to allow the flavors to develop.
Video
Notes
Chilling the salad
You may have noticed that many of my recipes, such as this Mexican black bean salad, instruct you to let them chill in the refrigerator for several hours before serving. The reason for this is not just to make them cold. Allowing your ingredients to absorb the flavors of the juices, aromatics, herbs, and spices is crucial to the overall flavor profile. Sure, it will taste good right after you make it, but it tastes 10x better after a few hours in the fridge.More tips to consider
- I always get low-sodium canned black beans and corn for my salad. This way, you can add as much salt as you like.
- Be sure to remove the seeds from the jalapeno before slicing unless you want an extremely spicy salad.
- Also, use disposable kitchen gloves when slicing and rinsing jalapenos. The oil will soak into your skin and can cause burns if it gets into your eyes. Take it from someone who has experienced this pain. You do not want this to happen to you!