What is it about a black bean salad that practically shouts, "summer potluck"? The mercury has been edging past a hundred degrees here lately, and I've been getting nostalgic for some of the picnic foods I remember having often as a kid.
Ingredients in Black Bean Salad
The basic structure of a black bean salad is black beans (canned or freshly made) with corn kernels (canned, frozen, or fresh). Parsley, basil, or cilantro add an herby note to the flavors.
Tomatoes or red bell pepper add some sweetness and color. Lemon juice and/or lime juice add some acid. Jalapeño or cumin will give it a kick, and avocado and olive oil will smooth it down.
How To Make the Best Black Bean Salad
I find adding a little bit of sugar almost always helps balance the acid from the citrus and tomatoes, and makes for a better tasting salad.
Obviously, this salad will be extra delicious if you have freshly cooked corn and beans on hand. (Here's how to make beans in a pressure cooker!) But if you don't, just use the canned beans and frozen corn (we used white corn here).
Watch This Easy Black Bean Salad Recipe
Storing Leftover Black Bean Salad
Refrigerate this salad in an airtight container for 3 to 4 days. That said, due to the avocado in the salad and its tendency to oxidize and turn brown, it's best to enjoy this salad on the day you make it.
More Black Bean Recipes to Try!
- Summer Veggie Tacos
- Grilled Lime Chicken With Black Bean Sauce
- Chicken and Black Bean Tostadas
- Quinoa Bowls with Sweet Potatoes, Black Beans, and Spinach
- Easy Black Beans and Rice
Black Bean Salad
We've sampled many brands of canned black beans (see our Black Bean Burrito Bowl for details). Our favorites for flavor are S&W Premium Black Beans, Bush's Best Black Beans, and Goya. If you're using beans you cooked yourself, use 1 1/2 cups.
This black bean salad uses cilantro. For those of you who don't like cilantro, feel free to substitute with fresh basil.
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups corn kernels, defrosted if frozen
1/2 cup chopped scallions or shallots
1/2 jalapeño pepper, seeded and minced, or 1/2 pickled jalapeño pepper, minced but not seeded
1 red bell pepper, seeded and chopped (and/or 3 plum tomatoes, seeded and chopped)
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
1 avocado, cut into chunks
1/2 to 1 teaspoon sugar
Salt and pepper to taste
1/2 cup chopped fresh cilantro
Combine everything but the avocado and herbs:
In a large bowl, gently mix the black beans, corn, scallions, jalapeños, tomatoes or red bell pepper, lime juice, and olive oil.
Then, gently fold in the chopped avocados.
Season and chill:
Add salt and pepper to taste. Sprinkle with sugar to taste, enough to balance the acidity from the lime juice. Chill.
Add the cilantro and serve:
Right before serving, add the chopped fresh cilantro.
|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 8g||29%|
|Total Sugars 3g|
|Vitamin C 37mg||185%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|