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Black Bean Salad Picks - 14 recipes

Get the protein that you need with one of our black bean salads! Whether you mix the black beans with grilled corn and toss in a light dressing, or mix with quinoa, black beans are the perfect base for a hearty salad.

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Top Recipe

By Sandybehr

Rate this recipe 4.5/5 (15 Votes)
Cucumber, Black Bean, Avocado, Corn & Tomato Salad 1 Picture
Details

Servings 4
Preparation time 15
Cooking time 15

  • 1 English cucumber, diced
  • 1 can black beans, rinsed
  • 1 1/4 cups corn
  • 1 red pepper, diced
  • 1 cup cherry tomatoes (I used half red, half yellow)
  • 1/2 cup packed fresh cilantro, chopped
  • 1 lime
  • 1 avocado, diced
  • Salt and pepper, to taste

See this recipe

Everyone is going to thank you for making this refreshing salad

Top rated Black Bean Salad recipes

By

Black bean and rice salad loaded with carrots, corn, tomatoes and onions

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lime juice
  • 1 teaspoon ground cumin
  • 1 1/2 cups cooked basmati rice, cooled
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup carrots, finely diced
  • 3/4 cup raw corn kernels
  • 3/4 cup tomato, finely chopped
  • 1/4 cup Italian parsley, minced
  • 1/4 cup fresh cilantro, minced
  • 2 tablespoons red onion, finely chopped
  • Salt and pepper, to taste
4.7/5 (13 Votes)

By

The pineapple adds a subtle sweetness to this easy black bean salad recipe

  • 4 1/2 cups cooked black beans or 3 (14-ounce) cans, drained and rinsed
  • 2 cups pineapple, chopped
  • 5 stalks green onions, chopped
  • 1 bunch cilantro, chopped
  • 2 sweet red pointed peppers, chopped
  • 3 ears corn, cooked and kernels removed
  • 1/2 cup white or red onion, finely chopped
  • 1/4 cup fresh pineapple juice
  • 1/4 cup white balsamic vinegar
  • 1 tablespoon lime juice
  • Fresh ground pepper, to taste
4.6/5 (27 Votes)

By

Super easy, super delicious black bean and lime salad is great as an accoutrement to tacos, as a side dish, or serv

  • 2 cans black beans, drained and rinsed
  • 3 to 4 ears fresh corn
  • 2 avocados, chopped
  • 1 large red bell pepper, chopped
  • 1 small bunch cilantro, chopped
  • 1 shallot, chopped fine
  • 1/4 cup fresh lime juice
  • Fresh ground pepper, to taste
4.4/5 (20 Votes)

By

Chock-full of healthy ingredients and fresh herbs, this Thai inspired black bean salad will have everyone coming ba

  • 1 cup frozen corn
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 small onion, chopped
  • 1 celery rib, thinly sliced
  • 1 small sweet red pepper, chopped
  • 1/4 cup fresh cilantro, minced
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger root, minced
  • 1/2 teaspoon salt
4.4/5 (22 Votes)

By

Back bean and corn pasta is very easy to make and always a great salad to take to any occasion!

  • 1 (16-ounce) box rotini tri-colored pasta, cooked
  • 2 cans black beans, rinsed and drained
  • 1 small bag frozen corn, thawed
  • 1 can Rotel
  • 4 green onions, chopped
  • 1/2 cup bell pepper, chopped
  • 1/2 cup white onion, chopped
  • 2 1/2 tablespoons fresh cilantro chopped
  • 3/4 of a large bottle of Zesty Italian dressing
4.4/5 (25 Votes)

By

You can purchase edamame caviar at the deli, or you can make your own at home with easy-to-find ingredients

  • 1 can garbanzo beans
  • 1 can black beans
  • 2 cups edamame
  • 1/2 red onion
  • 1 red pepper
  • 1 yellow pepper
  • 2 to 3 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • Dash salt
  • Dash pepper
  • 1 to 2 tablespoons fresh parsley, chopped
4.4/5 (24 Votes)

By

It doesn't get any better than this chilled spicy black bean salad served with tortilla chips

  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 (15.25-ounce) can whole kernel corn, drained
  • 1 red onion, diced
  • 3/4 cup salsa, or as desired
  • 1/2 cup olive oil
  • 1/2 cup fresh cilantro, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
4.4/5 (18 Votes)

By

If you can't find fresh jicama root, substitute organic corn chips or your favorite healthy cracker for scooping th...

  • 2 tablespoons black sesame seeds
  • Pinch sea salt
  • Pinch black pepper
  • Pinch ground cumin
  • 4 fresh scallions, thinly sliced on a bias
  • 3 Roma tomatoes, diced
  • 1 large avocado, pitted and diced
  • 1 (15-ounce) can (about 1 3/4 cups) black beans, drained and rinsed
  • 1 (15-ounce) can (about 1 cup) chickpeas, drained and rinsed
  • 1 large ear sweet corn, kernels cut off
  • 1 small jalapeno, minced
  • 1 lime, juiced
  • 1 red bell pepper, seeded and diced
  • 1 medium jicama root, peeled and sliced into flat rounds or half moons
4.5/5 (6 Votes)

By

This simple, healthy and colorful side dish is the perfect accompaniment to chicken, fish or pork

  • 3 1/2 cups water
  • 2 cups black rice
  • 4 cups microgreens and/or shredded cabbage
  • 4 small carrots, sliced and/or coarsely chopped
  • 8 ounces sugar snap peas, trimmed, halved lengthwise and coarsely chopped
  • 4 green onions, diagonally sliced
  • 1/4 cup fresh lime juice
  • 1/4 cup honey
  • 1/3 cup tamari sauce
  • 1/3 cup canola oil
  • 2 teaspoons wasabi paste
  • 1/2 cup Marcona almonds
4.5/5 (6 Votes)

By

This recipe was inspired by one of my readers, Ellen Koh, who sent me a fabulous Mexican Bean Salad recipe

  • 2 (15-ounce) cans black beans, rinsed and drained
  • 3 ears fresh corn, cooked, cooled and kernels cut off the cob
  • 2 red bell peppers, diced
  • 2 cloves garlic, minced
  • 2 tablespoons shallots, minced
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons sugar
  • 9 tablespoons extra virgin olive oil (I like Colavita)
  • 6 tablespoons fresh lime juice
  • 1 teaspoon lime zest (be sure to zest limes before juicing them)
  • 1/2 cup cilantro, chopped, plus more to garnish
  • 2 Hass avocados, diced
4.5/5 (4 Votes)

By

A super easy way to make individual salads, whether you're entertaining or meal prepping for the week

  • 5 wide mouth quart size mason jar salads
  • 1 1/4 cup salsa
  • 1 6 ounce container plain Greek yogurt
  • 1 quart cherry tomatoes, halved
  • 1 red onion, chopped
  • 2 cans black beans, drained and rinsed
  • 1 (12-ounce) package frozen corn, thawed
  • 2 avocados, peeled and chopped
  • 5 ounce block pepper jack cheese, cut into small cubes
  • 4 to 5 cups romaine lettuce, chopped
  • 1/4 cup or more cilantro, chopped (optional)
4.2/5 (13 Votes)

By

One of those crowd-pleasing, make-ahead recipes that everyone loves

  • SALAD:
  • 2 ears fresh corn
  • 1 cup red onion, chopped
  • 1 (14.5-ounce) can black beans
  • 1 red bell pepper, diced (about 1-cup)
  • 1/2 cup loosely packed fresh chopped cilantro (plus a bit more for garnish, if desired)
  • 1 avocado
  • DRESSING:
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice, from 1 to 2 limes
  • 2 tablespoons honey
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1 large garlic clove, roughly chopped
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 canned chipotle peppers in adobo sauce (2 peppers, not 2 cans; use smaller peppers and if they are all large, use only 1-1/2)
4.1/5 (9 Votes)

By

Quick and easy to make, just toss the ingredients in a bowl and let marinate for up to 6 hours

  • 1 shallot, finely chopped
  • 1 tablespoon finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 (15-ounce) can butter beans or lima beans, rinsed
  • 1 (15-ounce) can black-eyed peas or navy beans, rinsed
  • 1/2 pound green beans, trimmed, cut into 1/2-inch pieces
  • 1/2 cup chopped fresh dill
  • 1/3 cup extra-virgin olive oil
  • Kosher salt, freshly ground pepper
4/5 (3 Votes)

Any burning questions? Our chefs answer!

Three Bean Salad Cucumber, Black Bean, Avocado, Corn & Tomato Salad