Black Bean Salad

Black Bean Salad

This Black Bean Salad has only five ingredients, so it definitely falls into the easy recipe category, but what’s unexpected is how bright and tangy this satisfying salad can be.

Perhaps the best part about this black bean and corn-based side dish is its versatility. Pair it with anything that complements its Southwest flair. Steak Fajitas and Margarita Chicken come to mind.

But consider this hearty salad as a well-balanced lunch on its own, especially on days when spare time is hard to come by, this Black Bean Salad recipe is clutch.

Black Bean Salad ingredients

Our colorful Black Bean salad has only five ingredients and takes just minutes to prepare.

It makes enough servings for a week of delicious side dishes or snacks, so it’s terrific for meal prep. Get other colorful meal prep ideas here.

Black Bean Salad

black bean salad
3.86 from 21 votes

Black Bean Salad

Our colorful Black Bean salad has only five ingredients and takes just minutes to prepare.

Course Salad
Prep Time 10 mins
Cook Time 0 mins
Total Time 2 hrs 10 mins
Servings 8 servings, approx. ¾ cup each
Calories 116 kcal
Author BODi


  • 2 cans (15 oz. each) black beans drained, rinsed
  • 1 can (15 oz.) corn rinsed, drained
  • 2 medium red bell peppers chopped
  • ¼ cup finely chopped fresh cilantro
  • ¼ cup fresh lime juice


  1. Combine beans, corn, bell peppers, and cilantro in a large bowl; mix well.
  2. Drizzle with lime juice; toss gently to blend.
  3. Chill, covered, in refrigerator for 1 to 2 hours before serving

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Black Bean Salad
Amount Per Serving (1 serving)
Calories 116 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 417mg18%
Carbohydrates 24g8%
Fiber 7g29%
Sugar 3g3%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents
½ Green
1 Yellow

2B Mindset Plate It!
Makes a great FFC side as part of breakfast or lunch.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.

Cover photo by Hannah Rex. Other photos by Kirsten Morningstar.