Mexican Black Bean Salad With Chili Lime Vinaigrette is a refreshing summer salad that brings together a medley of colorful ingredients and bold flavors. This cold bean salad is made without corn.
This summer side dish is bursting with fresh flavors. It's a perfect addition to any warm-weather gathering or as a light and satisfying meal on its own.
Mexican black bean salad not only makes a perfect side salad but also doubles as a dip. Serve it in your favorite chip dish!
You can also pair it with shrimp tacos for an exceptional summer appetizer that comes together in 10 minutes.
- Black beans
- Red onion
- Green bell pepper
- Red bell pepper
- Jalapeño pepper
For the Chili Lime Vinaigrette
- Extra-virgin olive oil
- Red wine vinegar or apple cider vinegar
- Fresh key lime juice or lime juice
- Ground cumin
- Chili powder
- Sea salt
- Freshly ground black pepper
- For the black beans, you can sub kidney beans, garbanzo beans, or pinto beans)
- I've used red and yellow bell peppers. You can use any color as long as they're fresh.
- For the lime, you can substitute fresh lemon juice.
- Another great add-in would be a fresh mango. In the summertime, everyone has them in their yards down here in the Keys. If that's you, dice up half a mango and toss it in the salad for sweetness and added flavor.
- You can always substitute habanero or serrano peppers for additional heat.
How To Make The Salad
First, make the dressing. In a small bowl, whisk the dressing ingredients together or mix it all up in a small glass jar.
The key to this salad is chopping the vegetables very small, similar to the size of the beans. The tomatoes were kept a little larger.
Pour the can of beans into a large colander. Run water over the beans until the water runs clear. Shake the colander a few times to remove the excess water.
Pour the beans into a large bowl. Add the remaining ingredients.
To Garnish The Salad
Place the salad in an attractive serving bowl with a serving spoon. You can garnish the salad with some crumbled Cotija cheese.
Cotija is salty and crumbly white Mexican cheese similar to Parmesan. You can also serve a small bowl of sour cream alongside the salad. Fresh sprigs of cilantro can decorate the top of the salad.
What Goes with Mexican Black Bean Salad
Of course, black bean salsa is a great chip dip and goes with a bag of tortilla chips! Try lime-flavored Siete tortilla chips which are grain and corn free. They taste great and they're a lot healthier for you.
Shown here is Florida Keys Grouper collar served with this Mexican black bean salad and congri, a Cuban side dish, made with rice and black beans.
How To Store
Store the salad in an airtight container in the refrigerator for up to 3 days.
This classic Mexican Black Bean Salad without corn is an easy recipe to pull together.
This is a great side dish for fish and meat dishes.
You can use the Mexican Bean Salad as a topper for a green salad of Romaine lettuce or baby spinach. The Mexican Bean salad already has salad toppings chopped and mixed with dressing. What an easy meal!
Yes, you can prepare the salad ahead of time. In fact, it often tastes better as the flavors have more time to meld. Just be sure to store it in the refrigerator, and add the avocado just before serving to prevent it from browning.
Certainly. If you opt for dried black beans, follow the cooking instructions on the package, allowing them to cool before incorporating them into the salad.
Yes, you can substitute lemon juice for lime juice if you prefer or if that's what you have on hand. The lemon juice will complement the salad well.
When you dice the jalapeños, add the seeds. You can also add a pinch of cayenne pepper to the dressing. Adjust the spice level according to your preference.
Mexican Black Bean Salad With Chili Key Lime Vinaigrette
For the Chili Lime Vinaigrette
- ¼ cup olive oil
- 1 tablespoon red wine vinegar or apple cider vinegar
- 3 tablespoons fresh key lime or lime juice about 6 key limes or 2 limes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
For The Salad
- 1 (15 oz. can) black beans, rinsed
- 1 diced red onion
- 2 diced bell peppers (any colors)
- 1 cup diced fresh tomatoes
- 1 1 diced jalapeño pepper,
- ⅓ cup chopped cilantro
- In a small bowl, whisk the dressing ingredients together. Drizzle in the olive oil and continue to whisk until the dressing is emulsified.
- Pour the beans into a large colander and run cold water over them until the water runs clear. Shake the colander a few times to remove the excess water.
- Pour the beans into a large bowl. Add the remaining ingredients. Toss with the dressing. Season to taste with salt and freshly ground black pepper.
- Refrigerate a few hours or overnight to allow flavors to blend.
- Let the salad marinate in the fridge for a few hours for best results.
- Serve chilled with a garnish of fresh cilantro leaves.
- For the black beans, you can substitute kidney beans, garbanzo beans, or pinto beans
- I've used red and green bell peppers. You can use any color as long as they're fresh.
- For the key lime, you can substitute Persian, or regular, lemon juice.
- If you want a sweet salad, add a tablespoon of honey to the dressing.
- Another great add-in would be a fresh mango. In the summertime, everyone has them in their yards down here in the Keys. If that's you, dice a mango and toss it in the salad for sweetness and added flavor.