Black Bean Salad Recipe

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Black Bean Salad
Preparation Time:
10 minutes
American Cuisine
Skill Level:

Black Bean Salad Ingredients

Black beans : 1 ½ cups

Sweet corn kernels : 1 ½ cups

Shallots or green onions : ½ cup

Medium-sized tomatoes : 3

Basil         : ¼ cup

Avocado (peeled and diced) : 1

Chopped cilantro         : ¼ cup

Jalapeño peppers (or you can use 1 pickled  Jalapeño) : 2

Lime juice (or the juice of 1 lime) : 2 tablespoons

Olive oil         : 1 tablespoon

Sugar : 1 teaspoon

Salt and pepper         : to taste

Preparation Method for Black Bean Salad Recipe

Wash the beans thoroughly and drain them in a colander. Use a large bowl, preferably the one in which you will be serving the dish. Add beans, onions, corn, tomatoes, jalapeño peppers, avocado, cilantro and basil putting a few largish cilantro leaves aside. Then mix in the olive oil, lime juice, salt, pepper and sugar. The purpose of the sugar is to take out the sharpness from the lime juice and tomatoes. Stir the entire mixture entirely until the sugar gets dissolved.  One you have blended all the ingredients; garnish the top with the large cilantro leaves. Refrigerate for half an hour. 

Servings: 5

Nutritional Facts

As they are leguminous, black beans are very nutritious. They are high in protein, fiber, folates and vitamin B. They also contain antioxidants which make black beans the ideal food if you are looking to detoxifying your digestive system. The fiber contained in black beans has cholesterol-reducing properties. They are also rich in minerals such as molybdenum, manganese, magnesium, phosphorus and iron. 


While blending the ingredients, mix gently to avoid crushing the ingredients. This helps the salad to remain crisp.

The salad will taste extra good if you have freshly cooked corn and beans in hand. Otherwise you can use canned beans and frozen corn (we used white corn here.)

 Try not to refrigerate for more than ½ hour, as the salad tends to get soggy