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+ servings
Black Bean Salad

Black Bean Salad

A light and bright - no cook - summer side salad that can go with just about any main dish
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Prep Time 15 mins
Course Salad, Side Dish
Cuisine American, Tex-Mex
Servings 6


  • 2 15oz can Black Beans drained and rinsed
  • 1 15oz can Sweet Corn drained
  • 1 Red Bell Pepper diced
  • 1 Orange Bell Pepper diced
  • ½ Red Onion diced
  • 1 cup Cilantro chopped

For the Vinaigrette

  • ½ cup Avocado Oil
  • ¼ cup Lemon Juice
  • ¼ cup Red Wine Vinegar
  • 1 tsp Garlic Powder
  • 1 tsp Dried Onion
  • 1 tsp Parsley


  • Prepare all of the vegetables and place in bowl.
  • Add vinaigrette ingredients to mason jar. Seal and shake vigorously. Pour over bean mixture. Cover and place in refrigerator until ready to serve (up to 4 days).
Keyword bean salad, bell peppers, black beans, corn, Corn Salad, red onion, vinaigrette
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