Mexican Black Bean Salad Recipe Is a High-Fiber, High-Protein Appetizer, Snack or Side Dish (10 Minutes) High Fiber Recipes High Protein Recipes Mexican Recipes Vegetarian Appetizers Salads Side Dishes Vegan

Summer is the time to eat fresh, healthy, lighter, nutritious foods – and if it's a no-cook recipe, it's even better! This Mexican black bean salad recipe is high in fiber, high in protein and can be served as a healthy snack, cold appetizer or as a light side dish with dinner. Learn about the health benefits of fiber and the health benefits of protein!

The refreshing black bean and corn salad recipe gets most of its fiber and protein from the black beans. The health benefits of black beans cannot be denied. Loaded with fiber, protein, minerals and vitamins, black beans are a superfood that can be added to so many dishes to up the nutrition.

To make this cold bean salad recipe you will need the following healthy, gluten-free ingredients: black beans, Mexican-style whole kernel corn (read about the health benefits of corn), a can of tomatoes with green chiles, fresh tomatoes, a cucumber or avocado, green onions and optional fresh cilantro. For the light dressing you will need olive oil, limes for juicing and zesting, white wine vinegar, chili powder and ground cumin.

Serve the vegetable salad as an appetizer or snack with tortilla chips or as a side dish with your favorite dinners. You can also use the salad as a topping for grilled chicken, fish or shrimp or add a big spoonful to lettuce salads or grain bowls.

Cuisine: Mexican / Tex-Mex
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 12

Ingredients

Salad

• 45 ounces (3 cans) black beans, drained and rinsed
• 11 ounces (1 can) Mexican-style corn, drained
• 10 ounces (1 can) diced tomatoes with green chiles, drained
• 2 tomatoes, diced
• 1 small seedless cucumber or ripe avocado, chopped
• 2 bunches green onions, chopped
• 1/4 cup cilantro leaves (optional)

Dressing

• 1 lime, juiced and zested
• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin

Here's how to make it: 

1. Combine all the dressing ingredients in a small bowl, mason jar or salad dressing cruet. Season with salt and pepper, taste taste. Whisk or shake to combine. Set aside.
2. Put all the salad ingredients into a bowl. Stir gently to combine. (If you're not serving immediately, wait until you want to serve to add the avocado. Cucumber is best if not eating right away.)
3. Add the salad dressing and stir again to combine. Taste and add more salt, pepper and lime juice, if needed. Serve immediately or cover and refrigerate until ready to serve. Store the salad in an airtight container in the fridge.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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