19 Delicious Black Bean Salad Recipes Healthy

Dive into a world of vibrant flavors with our roundup of 19 Delicious Black Bean Salad Recipes! Perfect for health-conscious home cooks across North America, these salads are not just nutritious but bursting with taste. Whether you’re craving a quick lunch, a hearty side, or a protein-packed meal, we’ve got a recipe to satisfy your taste buds. Keep reading to discover your next favorite dish!

Spicy Black Bean Salad with Avocado and Lime Dressing

Great news for anyone looking to spice up their meal prep with something both nutritious and bursting with flavor! I stumbled upon this Spicy Black Bean Salad with Avocado and Lime Dressing during a lazy Sunday experiment, and it’s been a staple in my kitchen ever since. The combination of creamy avocado, tangy lime, and the kick of spice is just unbeatable.

Ingredients

• For the salad:
  • 2 cups cooked black beans, drained and rinsed
  • 1 large avocado, diced
  • 1/2 cup corn kernels (fresh or frozen)
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced
• For the dressing:
  • 3 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 1 tsp honey
  • 1/2 tsp ground cumin
  • Salt to taste

Instructions

1. In a large bowl, combine the black beans, diced avocado, corn kernels, red onion, and minced jalapeño.
2. In a small bowl, whisk together the lime juice, olive oil, honey, ground cumin, and salt until well blended. Tip: Adjust the honey based on your preference for sweetness.
3. Pour the dressing over the salad and gently toss to coat all the ingredients evenly. Tip: Be gentle to keep the avocado pieces intact.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld together. Tip: This resting time enhances the taste significantly.

Mouthwatering doesn’t even begin to describe this salad. The creamy avocado pairs perfectly with the crisp corn and spicy jalapeño, while the lime dressing adds a refreshing zing. Serve it over a bed of greens for an extra crunch or alongside grilled chicken for a hearty meal.

Southwestern Black Bean Salad with Corn and Bell Peppers

Remember those lazy summer afternoons when you crave something light yet bursting with flavors? That’s exactly how I stumbled upon this vibrant Southwestern Black Bean Salad, a dish that’s as colorful as it is nutritious. Perfect for picnics or a quick weekday lunch, it’s become my go-to recipe for using up those garden-fresh bell peppers and sweet corn.

Ingredients

• For the salad:
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen and thawed)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/4 cup red onion, finely chopped
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the black beans, corn, red bell pepper, green bell pepper, and red onion.
2. In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and black pepper until well blended.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.
4. Serve the salad chilled or at room temperature. Tip: For an extra crunch, add some diced avocado right before serving.
5. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Tip: This salad tastes even better the next day as the flavors continue to develop.

Zesty and refreshing, this salad is a delightful mix of textures, from the creamy black beans to the crisp bell peppers. Serve it over a bed of greens for a hearty meal, or scoop it up with some tortilla chips for a fun twist.

Black Bean and Quinoa Salad with Cilantro Lime Dressing

Unbelievably, this Black Bean and Quinoa Salad with Cilantro Lime Dressing has become my go-to dish for both quick lunches and potluck dinners. It’s a vibrant, nutrient-packed meal that’s as easy to make as it is delicious, and I love how the flavors meld together even better the next day.

Ingredients

• For the salad:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 red bell pepper, diced
  • 1 avocado, diced
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp lime juice
  • 1/4 cup cilantro, chopped
  • 1 tsp cumin
  • 1/2 tsp salt

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
3. While the quinoa cooks, prepare the dressing by whisking together olive oil, lime juice, cilantro, cumin, and salt in a small bowl. Tip: For a smoother dressing, blend all ingredients in a blender for 30 seconds.
4. In a large bowl, combine the cooked quinoa, black beans, corn, and red bell pepper.
5. Pour the dressing over the salad and toss gently to combine. Tip: Add the avocado last to prevent it from getting mushy.
6. Gently fold in the diced avocado until just combined.

Perfect for meal prep, this salad’s creamy avocado and crunchy bell pepper offer a delightful contrast, while the cilantro lime dressing adds a zesty kick. Serve it in a hollowed-out bell pepper for a fun, edible bowl presentation.

Mango Black Bean Salad with Honey Lime Dressing

How many times have I found myself staring into the fridge, craving something fresh yet satisfying? That’s exactly how this Mango Black Bean Salad with Honey Lime Dressing was born—a vibrant, no-cook dish that’s as nutritious as it is delicious. Perfect for those sweltering summer days when the last thing you want to do is turn on the oven.

Ingredients

• For the salad:
  • 2 cups diced mango (about 2 medium mangoes)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1/2 cup diced red bell pepper
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
• For the dressing:
  • 3 tbsp honey
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground cumin

Instructions

1. In a large bowl, combine the diced mango, black beans, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the honey, lime juice, olive oil, salt, and cumin until well blended. Tip: For a smoother dressing, you can blend these ingredients in a blender for about 10 seconds.
3. Pour the dressing over the salad and gently toss to coat all the ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.
4. Serve the salad chilled or at room temperature. Tip: For an extra crunch, top with toasted pumpkin seeds or serve over a bed of mixed greens.

Digging into this salad is like a burst of summer in every bite—the sweetness of the mango pairs perfectly with the earthy black beans, while the honey lime dressing adds a zesty kick. It’s a versatile dish that works great as a standalone meal or as a colorful side at your next barbecue.

Black Bean Salad with Tomatoes, Corn, and Avocado

Many summer evenings, I find myself craving something light yet satisfying, and this Black Bean Salad with Tomatoes, Corn, and Avocado has become my go-to. It’s a vibrant mix that’s as nutritious as it is colorful, perfect for those warm nights when you want something fresh without spending hours in the kitchen.

Ingredients

• For the salad:
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels (fresh or frozen and thawed)
  • 1 avocado, diced
  • 1/4 cup red onion, finely chopped
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the black beans, cherry tomatoes, corn, avocado, and red onion.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper until well combined. Tip: For an extra kick, add a pinch of cumin or chili powder to the dressing.
3. Pour the dressing over the salad and gently toss to coat all the ingredients evenly. Tip: Be careful when mixing to avoid mashing the avocado pieces.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld together. Tip: If preparing ahead, add the avocado just before serving to keep it from browning.

Vibrant and refreshing, this salad is a feast for the senses with its creamy avocado, sweet corn, and tangy dressing. Serve it as a standalone meal or alongside grilled chicken for a heartier option.

Greek Style Black Bean Salad with Feta and Olives

Zesty and vibrant, this Greek Style Black Bean Salad with Feta and Olives is my go-to for a quick, nutritious meal that doesn’t skimp on flavor. I stumbled upon this recipe during a summer picnic, and it’s been a staple in my kitchen ever since, especially when I need something refreshing yet satisfying.

Ingredients

• For the salad:
  • 2 cups black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red onion, finely diced
• For the dressing:
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large mixing bowl, combine the black beans, cherry tomatoes, Kalamata olives, feta cheese, and red onion.
2. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until well blended. Tip: For a smoother dressing, let it sit for 5 minutes before whisking again.
3. Pour the dressing over the salad ingredients and gently toss to coat everything evenly. Tip: Use a rubber spatula to fold the ingredients gently, preserving the shape of the beans and tomatoes.
4. Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Tip: If you’re in a hurry, you can serve it immediately, but the flavors won’t be as pronounced.

Yielded from this simple process is a salad that’s a delightful mix of creamy, tangy, and crisp textures, with the feta and olives bringing a salty depth that’s irresistible. Try serving it over a bed of greens or alongside grilled chicken for a more substantial meal.

Black Bean and Sweet Potato Salad with Chipotle Dressing

Kicking off the week with a dish that’s as vibrant as it is nutritious, I found myself reaching for the humble sweet potato and black beans—a duo that never fails to impress. There’s something about the smoky chipotle dressing that turns this salad into a weeknight hero, and I’m here to share how you can whip it up in no time.

Ingredients

• For the salad:
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 can (15 oz) black beans, rinsed and drained
  • 1/2 cup corn kernels (fresh or frozen)
  • 1/4 cup red onion, finely diced
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the dressing:
  • 1/4 cup mayonnaise
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1 tsp chipotle powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with olive oil and salt, then spread them out on the prepared baking sheet. Roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through.
3. While the sweet potatoes roast, whisk together all the dressing ingredients in a small bowl until smooth. Set aside.
4. In a large mixing bowl, combine the roasted sweet potatoes, black beans, corn, and red onion.
5. Drizzle the chipotle dressing over the salad and toss gently to coat everything evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
6. Serve the salad at room temperature for the best texture and flavor. Tip: For an extra crunch, top with toasted pumpkin seeds before serving.

Rich in flavors and textures, this salad is a delightful mix of sweet, smoky, and tangy notes. Try serving it over a bed of greens or alongside grilled chicken for a more substantial meal.

Black Bean Salad with Cucumber, Red Onion, and Cilantro

How many times have I found myself staring into the fridge, craving something fresh yet satisfying? Too many to count. That’s when this Black Bean Salad with Cucumber, Red Onion, and Cilantro comes to the rescue—a dish that’s as easy to make as it is delicious.

Ingredients

• For the salad:
  • 2 cups canned black beans, rinsed and drained
  • 1 large cucumber, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup fresh cilantro, chopped
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. In a large bowl, combine the black beans, diced cucumber, chopped red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper until well blended.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.
4. Give the salad a final toss and adjust the seasoning if necessary. Tip: If you’re not a fan of cilantro, parsley makes a great substitute.
5. Serve the salad chilled or at room temperature. Tip: For an extra crunch, add some diced avocado right before serving.

So there you have it—a salad that’s bursting with freshness and flavor, with the perfect balance of crunch and creaminess. It’s fantastic on its own, but also makes a great side for grilled meats or fish.

Black Bean and Corn Salad with Lime Vinaigrette

Unbelievably fresh and bursting with flavors, this Black Bean and Corn Salad with Lime Vinaigrette is my go-to dish for those lazy summer evenings when I crave something light yet satisfying. I remember the first time I whipped this up; it was a hit at our backyard BBQ, and since then, it’s been a staple in my recipe rotation.

Ingredients

• For the salad:
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen and thawed)
  • 1/2 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
• For the lime vinaigrette:
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp honey
  • 1/2 tsp cumin
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the black beans, corn, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, honey, cumin, salt, and pepper until well blended.
3. Pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

Here’s the beauty of this salad: the crispness of the vegetables paired with the creamy black beans and the tangy lime vinaigrette creates a symphony of textures and flavors in every bite. Serve it as a standalone dish or alongside grilled chicken for a more substantial meal.

Black Bean Salad with Roasted Peppers and Goat Cheese

Perfect for those lazy summer evenings when you crave something light yet satisfying, this black bean salad with roasted peppers and goat cheese has become my go-to. It’s a dish that reminds me of backyard barbecues and the joy of sharing food with friends.

Ingredients

• For the salad:
  • 2 cups black beans, rinsed and drained
  • 1 cup roasted red peppers, chopped
  • 1/2 cup crumbled goat cheese
  • 1/4 cup red onion, finely diced
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp honey
  • 1/2 tsp cumin
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the black beans, roasted red peppers, and red onion.
2. In a small bowl, whisk together the olive oil, lime juice, honey, cumin, salt, and pepper until well blended. Tip: Adjust the honey based on your preference for sweetness.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
4. Sprinkle the crumbled goat cheese over the top of the salad just before serving. Tip: For an extra touch of flavor, lightly toast the goat cheese under a broiler for 1-2 minutes until slightly golden.

Delightfully fresh with a creamy contrast from the goat cheese, this salad is a vibrant addition to any meal. Try serving it alongside grilled chicken or as a standalone dish with some crusty bread for a complete experience.

Black Bean and Avocado Salad with Lime Dressing

Vibrant flavors and fresh ingredients are what make this Black Bean and Avocado Salad with Lime Dressing a staple in my summer meal rotation. I remember the first time I whipped this up for a last-minute potluck, and it was such a hit that I’ve been making it ever since, tweaking the dressing to perfection.

Ingredients

• For the salad:
  • 2 cups black beans, rinsed and drained
  • 1 large avocado, diced
  • 1/2 cup corn kernels (fresh or frozen)
  • 1/4 cup red onion, finely chopped
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the black beans, diced avocado, corn kernels, and finely chopped red onion.
2. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and black pepper until well blended. Tip: For a smoother dressing, you can blend these ingredients in a blender for 10 seconds.
3. Pour the dressing over the salad and gently toss to combine, ensuring the avocado is evenly coated to prevent browning. Tip: Adding the avocado last and coating it immediately with the dressing helps maintain its vibrant color.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld together. Tip: If you’re preparing this ahead of time, add the avocado just before serving to keep it fresh.

How the creamy avocado pairs with the tangy lime dressing and the hearty black beans is nothing short of magical. Serve it over a bed of greens for a light lunch or alongside grilled chicken for a more substantial meal.

Black Bean Salad with Mango, Cucumber, and Red Pepper

Just last week, I found myself staring into my fridge, wondering what to whip up for a quick, refreshing lunch. That’s when I spotted a ripe mango and some crisp cucumbers, and the idea for this vibrant black bean salad was born. It’s the perfect blend of sweet, tangy, and crunchy, and it’s become my go-to for busy days.

Ingredients

• For the salad:
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 large mango, diced
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the black beans, mango, cucumber, red bell pepper, and red onion.
2. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and black pepper until well blended. Tip: For a smoother dressing, you can blend these ingredients in a blender for a few seconds.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.
4. Serve the salad chilled for the best taste and texture. Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.

Crunchy, sweet, and slightly tangy, this black bean salad is a feast for the senses. I love serving it over a bed of greens for a more substantial meal or alongside grilled chicken for added protein.

Black Bean and Rice Salad with Cumin Lime Dressing

This summer, I’ve been all about meals that are as vibrant to look at as they are to eat, and this Black Bean and Rice Salad with Cumin Lime Dressing is no exception. It’s the perfect dish for those sweltering days when you want something refreshing yet satisfying, and it’s become a staple in my weekly meal prep.

Ingredients

• For the salad:
  • 1 cup cooked brown rice, cooled
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen and thawed)
  • 1 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the cooled brown rice, black beans, corn, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and black pepper until well blended.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.
4. Give the salad a final toss and adjust the seasoning if necessary. Tip: If you’re not a fan of cilantro, fresh parsley makes a great substitute.
5. Serve the salad chilled or at room temperature. Tip: For an extra crunch, top with toasted pumpkin seeds before serving.

Delightfully fresh and packed with textures, this salad is a celebration of summer in every bite. The cumin lime dressing adds a zesty kick that perfectly complements the sweetness of the corn and the earthiness of the black beans. Try serving it in a hollowed-out bell pepper for a fun and edible presentation that’s sure to impress.

Black Bean Salad with Grilled Corn and Jalapeno

Kicking off the summer with a bang, I found myself craving something fresh, vibrant, and with a bit of a kick. That’s when I stumbled upon this black bean salad with grilled corn and jalapeno recipe. It’s become my go-to for backyard barbecues and quick weeknight dinners alike.

Ingredients

• For the salad:
  • 2 cups black beans, rinsed and drained
  • 1 cup grilled corn kernels
  • 1 jalapeno, finely diced
  • 1/2 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 400°F) for the corn.
2. Grill the corn, turning occasionally, until charred in spots, about 10 minutes. Let it cool before cutting off the kernels. Tip: Grilling the corn not only adds flavor but also a nice smoky texture to the salad.
3. In a large bowl, combine the black beans, grilled corn kernels, diced jalapeno, chopped red onion, and cilantro.
4. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and black pepper until well combined. Tip: Adjust the honey based on how sweet you like your dressing.
5. Pour the dressing over the salad and toss gently to combine. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

Great for a summer picnic or as a side dish, this salad packs a punch with its creamy black beans, sweet corn, and spicy jalapeno. The lime dressing ties everything together beautifully, making it a refreshing dish that’s as colorful as it is tasty.

Black Bean and Tomato Salad with Balsamic Vinaigrette

Back when I first stumbled upon this Black Bean and Tomato Salad with Balsamic Vinaigrette at a friend’s potluck, I was skeptical. How could something so simple steal the show? But one bite was all it took to convert me. Now, it’s my go-to for quick, nutritious meals that don’t skimp on flavor.

Ingredients

• For the salad:
  • 2 cups black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/4 cup cilantro, chopped
• For the vinaigrette:
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup olive oil

Instructions

1. In a large bowl, combine the black beans, cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together the balsamic vinegar, honey, salt, and black pepper until the honey is fully dissolved.
3. Slowly drizzle in the olive oil while continuously whisking to emulsify the vinaigrette.
4. Pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
5. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

Perfect for those who love a dish that’s as vibrant in taste as it is in color, this salad offers a delightful crunch from the vegetables and a sweet-tangy kick from the vinaigrette. Try serving it over a bed of greens or alongside grilled chicken for a heartier meal.

Black Bean Salad with Pineapple and Coconut

Craving something tropical yet easy to whip up on a busy weeknight? I stumbled upon this vibrant Black Bean Salad with Pineapple and Coconut during a summer potluck, and it’s been a staple in my kitchen ever since. The combination of sweet, tangy, and creamy textures makes it a crowd-pleaser, and the best part? It comes together in just about 15 minutes.

Ingredients

• For the salad:
  • 2 cups canned black beans, rinsed and drained
  • 1 cup fresh pineapple, diced
  • 1/2 cup shredded coconut
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
• For the dressing:
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the black beans, diced pineapple, shredded coconut, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, honey, salt, and black pepper until the honey is fully dissolved.
3. Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.
5. Tip: For an extra crunch, toast the shredded coconut in a dry pan over medium heat for 2-3 minutes until golden before adding it to the salad.
6. Tip: If you’re not a fan of raw onion, soak the chopped red onion in cold water for 10 minutes to mellow its sharpness.
7. Tip: This salad tastes even better the next day, making it a perfect make-ahead dish for meal prep.

Unbelievably refreshing, this salad is a symphony of flavors and textures with the creamy black beans, juicy pineapple, and crunchy coconut. Serve it over a bed of greens for a light lunch or alongside grilled chicken for a more substantial meal.

Black Bean and Kale Salad with Lemon Tahini Dressing

Deliciously vibrant and packed with nutrients, this Black Bean and Kale Salad with Lemon Tahini Dressing is my go-to for a quick, healthy meal that doesn’t skimp on flavor. I remember the first time I whipped this up; it was a lazy Sunday afternoon, and I was craving something fresh yet satisfying. This salad hit all the right notes, and now it’s a staple in my kitchen.

Ingredients

• For the salad:
  • 2 cups kale, stems removed and leaves chopped
  • 1 cup black beans, rinsed and drained
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
• For the dressing:
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp maple syrup
  • 1/2 tsp garlic powder
  • Salt to taste

Instructions

1. In a large bowl, massage the kale with your hands for 2-3 minutes until it softens and turns a darker green.
2. Add the black beans, cherry tomatoes, and red onion to the bowl with the kale.
3. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, garlic powder, and salt until smooth. Tip: If the dressing is too thick, add a teaspoon of water at a time until desired consistency is reached.
4. Pour the dressing over the salad and toss to coat evenly. Tip: Let the salad sit for 5 minutes before serving to allow the flavors to meld.
5. Serve the salad in a bowl or on a plate. Tip: For an extra crunch, sprinkle some toasted almonds or sunflower seeds on top before serving.

You’ll love the creamy texture of the tahini dressing against the crisp kale and tender black beans. The lemon adds a bright freshness that makes this salad perfect for summer picnics or as a hearty side dish at your next barbecue.

Black Bean Salad with Roasted Sweet Corn and Tomatoes

How many times have I found myself staring into the fridge, hoping for inspiration to strike? Too many to count. That’s how this Black Bean Salad with Roasted Sweet Corn and Tomatoes came to be—a happy accident on a lazy Sunday afternoon.

Ingredients

• For the salad:
  • 2 cups black beans, rinsed and drained
  • 1 cup roasted sweet corn
  • 1 cup cherry tomatoes, halved
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Spread the sweet corn on a baking sheet and roast for 15 minutes, or until slightly charred. Tip: Roasting the corn enhances its natural sweetness.
2. In a large bowl, combine the black beans, roasted sweet corn, and cherry tomatoes.
3. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and black pepper until well combined. Tip: For a smoother dressing, you can blend these ingredients together.
4. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

Mmm, the contrast of the creamy black beans with the smoky sweetness of the corn and the burst of freshness from the tomatoes is simply irresistible. Serve it atop a bed of greens for a light lunch or as a vibrant side at your next barbecue.

Black Bean and Chickpea Salad with Parsley and Lemon

Finally, a salad that’s as nutritious as it is delicious! I stumbled upon this combination during a summer picnic when I was looking for something light yet satisfying. The freshness of parsley and the zest of lemon bring this dish to life, making it a staple in my kitchen for quick lunches or as a vibrant side dish.

Ingredients

• For the salad:
  • 1 cup black beans, rinsed and drained
  • 1 cup chickpeas, rinsed and drained
  • 1/2 cup finely chopped parsley
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the black beans, chickpeas, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well blended. Tip: For a smoother dressing, let it sit for 5 minutes before whisking again.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Use a spatula for folding to keep the beans and chickpeas intact.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld. Tip: If you have time, refrigerate for an hour for even better flavor.

Light and refreshing, this salad offers a delightful crunch from the beans and a bright, tangy flavor from the lemon dressing. Serve it over a bed of greens for an extra nutrient boost or alongside grilled chicken for a complete meal.

Conclusion

Outstanding in both flavor and nutrition, these 19 black bean salad recipes are a testament to how delicious healthy eating can be. Whether you’re meal prepping or looking for a quick, vibrant side, there’s a recipe here for every occasion. We’d love to hear which one becomes your go-to! Don’t forget to share your favorites in the comments and pin this article to your Pinterest boards for easy access later.