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4.66 from 87 votes

Black Bean Salad

Recipe from Two Peas and Their Pod

This easy Black Bean Salad can be made in minutes and is a great appetizer or side dish to any meal. Serve it as a salad or dip with tortilla chips!
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Mexican
Keyword: black bean salad
Servings: 6
Calories: 117kcal


  • 15 oz can black beans, rinsed and drained
  • 1 cup corn, 1 large ear of sweet corn or 1 cup defrosted frozen corn
  • 1 cup halved cherry or grape tomatoes
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped red onion
  • 1/2 cup chopped cilantro
  • Juice of 1 1/2 limes
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1 large avocado, pitted, peeled, and chopped


  • In a large bowl, combine black beans, corn, tomatoes, red pepper, onion, cilantro, lime juice, olive oil, salt, chili powder, and cumin. Stir to combine. Gently stir in the avocado and season with additional salt, if necessary. Serve.


Store the salad in the fridge for up to 2 days.


Serving: 6g | Calories: 117kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 397mg | Potassium: 356mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1240IU | Vitamin C: 41.3mg | Calcium: 11mg | Iron: 0.5mg