Black Bean Chopped Salad

This vibrant and hearty Black Bean Chopped Salad is packed with colorful vegetables, healthy fats, and bold southwest flavors. It’s a quick, wholesome option for a side dish, appetizer, or light lunch.

Why You’ll Love This Recipe

This salad is as flexible as it is flavorful. You can mix and match ingredients based on what you have, and it’s always a hit at potlucks or dinner parties. It’s naturally gluten-free, vegan-friendly, and full of fiber, protein, and healthy fats. It also comes together in minutes and tastes even better after sitting, making it perfect for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 (14.5 oz) can black beans, rinsed and drained
• 3 Roma tomatoes, diced
• 3 garden cucumbers, diced
• 1 large yellow bell pepper, seeded and diced
• 1 large red bell pepper, seeded and diced
• 1 large red onion, diced
• 1 large avocado, diced
• 1 or 2 jalapeños, seeded and minced (adjust based on heat preference)

For the Dressing:

• 4 tablespoons olive oil
• 3 tablespoons freshly squeezed lime juice
• 2 cloves garlic, minced
• 1 tablespoon raw honey
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon sea salt (or to taste)
• 1/2 teaspoon freshly ground black pepper (or to taste)
• Small bunch of fresh cilantro or parsley, minced

Directions

1. In a small jar or bowl, combine all dressing ingredients. Shake or whisk vigorously until well blended.
2. In a large serving bowl, combine black beans, diced tomatoes, cucumbers, bell peppers, red onion, avocado, and jalapeños.
3. Pour the dressing over the salad and toss gently to combine.
4. Let sit for at least 10 minutes before serving to allow flavors to meld.

Servings and timing

Serves: 6
Prep time: 15 minutes
Total time: 15 minutes

Variations

• Use any beans you like such as kidney, pinto, or chickpeas.
• Swap lime juice for lemon juice.
• Add corn, diced mango, or crumbled feta cheese for extra flavor.
• For extra protein, toss in grilled chicken or shrimp.
• Use green onions instead of red onion for a milder flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, add avocado right before serving. This salad is served cold and does not require reheating.

FAQs

Can I make this salad ahead of time?

Yes! Prepare everything except the avocado up to a day in advance. Add the avocado just before serving.

Can I use canned corn in this recipe?

Yes, drained canned corn or frozen/thawed corn makes a great addition.

What can I serve this salad with?

Serve with grilled meats, as a topping for tacos, or with tortilla chips as a dip.

How spicy is this salad?

It depends on the amount of jalapeño you use. Remove seeds to reduce heat.

Can I use bottled lime juice?

Fresh lime juice is highly recommended for the best flavor, but bottled can work in a pinch.

Is this recipe vegan?

Yes, just substitute maple syrup or agave for the raw honey.

Can I omit the oil?

Yes, but it will change the flavor and consistency. Try substituting with more lime juice or a splash of vinegar.

What type of cucumber should I use?

Any cucumber will work, but seedless varieties like English or Persian cucumbers are ideal.

Will this get soggy?

The salad stays crisp for about 24 hours. For best results, stir before serving and add avocado at the end.

Can I double the recipe?

Absolutely! This is a great dish to make in larger batches for gatherings.

Conclusion

This Black Bean Chopped Salad is a bright, refreshing dish that offers both taste and nutrition in every bite. Easy to customize and quick to make, it’s a clean-eating favorite perfect for any occasion.

Print