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–+ servings

Black Bean Salad

Brighten up your next cookout with this vibrant black bean salad. Perfect as a side dish, light lunch, or dip with tortilla chips.
Shared notes will appear here.
Soups, Salads & Bowls
Mediterranean
Kitchen Pace : 🕒
Servings: 4
Recipe by NAVA Kitchen
Black bean salad with corn, tomato, red onion, parsley, and avocado in a black bowl on a light stone surface.
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Ingredients:

Beans & Veg
  • 1½ cups cooked black beans, about 1 standard 15-oz can, rinsed & drained
  • ½ cup corn, about ⅓ of a standard 15-oz can, rinsed & drained
  • 1 Roma tomato, finely diced
  • ¼ cup red onion, finely diced
  • ¼ cup fresh parsley, chopped
  • ½ jalapeño, minced
Dressing + Seasoning
  • 1 garlic clove, small, pressed
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • ½ tsp ground cumin
  • ¼ tsp paprika
  • ¼ tsp black pepper, freshly ground
  • ½ tsp salt, to taste

Method:

Start Cooking
  • Add beans, corn, tomato, onion, parsley, and jalapeño to a bowl.
  • In a small cup, whisk olive oil, lime juice, garlic, cumin, paprika, black pepper, and salt.
  • Pour dressing over the salad and toss gently.
  • Adjust salt or lime if needed. Let rest 20 - 30 minutes at least before serving. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Rinse the diced onion under cold water if you want a softer bite.
  • Roma tomatoes work best here because they’re firm and not watery.
  • If the salad tastes flat, it almost always needs a pinch more salt or another squeeze of lime.
 
Make it yours
  • Use halved cherry tomatoes for a brighter, more colorful look.
  • Slice the red onion into thin julienne strips instead of dicing for a prettier presentation.
  • Add diced bell pepper or shredded lettuce for extra crunch.
  • Use more tomato if you like it fresher and brighter.
  • Add a little extra corn if you prefer a sweeter salad.
  • Sprinkle in chili flakes if you want more heat.
 
At the table
  • Enjoy this naturally high in fiber and plant-based protein salad just as it is, straight from the bowl.
  • Perfect for tea time, potlucks, or easy everyday meals.
  • Serve as a fresh dip with tortilla chips.
  • Finish with sliced avocado before serving.
  • It pairs beautifully with grilled chicken, fish, or warm pita.
  • It holds up well in the fridge for up to 3–4 days, making it an easy grab-and-go lunch for busy weekdays.

My notes:

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Nutrition:

Calories: 179 kcal | Carbohydrates: 22 g | Protein: 7 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Cholesterol: 1 mg | Sodium: 80 mg | Potassium: 368 mg | Fiber: 7 g | Sugar: 2 g | Vitamin A: 598 IU | Vitamin C: 9 mg | Calcium: 33 mg | Iron: 2 mg
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