Savor This Southwestern Black Bean Salad

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This savory black bean salad with a southwestern flair is easy on the lips and the hips! Healthy ingredients come together to make a low-fat treat you can really dig into. Not to mention, it’s a brilliantly colorful side dish or appetizer if served with chips. It’s also great as a topping for taco salads or served with grilled fajita meat and fresh tortillas.

Bonus: This salad is low in saturated fat and loaded with antioxidants! It’s a perfect summer side dish for grilled meat, fish, or chicken. It is best when you use sweet fresh roasted corn — but, if corn is not in season — frozen, thawed corn will work just fine in its place.

Southwestern Black Bean Salad

black bean salad


  • 15.5 oz can black beans, rinsed and drained
  • 9 oz cooked corn, fresh or frozen (thawed if frozen)
  • 1 medium tomato, chopped
  • 1/3 cup red onion, chopped
  • 1 scallion, chopped
  • 1 1/2 – 2 limes, juice of
  • 1 tbsp olive oil
  • 2 tbsp fresh minced cilantro (or more to taste)
  • salt and fresh pepper
  • 1 medium hass avocado, diced
  • 1 diced jalapeno (optional)


In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.

Makes about 6 1/2 cups.

Recipe by, April 2013.