Black Bean Salad Recipe

Summer Black Bean Salad Recipe The Honeycomb Home

Every once in a while I take a break from DIY and design to share a recipe. This only happens when a recipe really inspires me because as I have mentioned before, I really don’t love to cook. Since this Black Bean Salad recipe is one of my go-to’s for summer time I decided it was worthy of posting about. It’s technically a salad, but it can be used as a dip with tortilla chips or spooned over grilled chicken, or whatever meat you like. It is the most versatile summer recipe! It’s also very inexpensive to make, feeds a crowd, is low in fat,  and it’s healthy! Holla!

You can swap out an ingredient or two to customize it to your family’s preferences. For example,  I use cucumber in mine, but you could swap out the cucumber for avocado or use both.

To make, you first will drain and rinse the 2 cans of black beans and drain one can of corn. Add them both to a large mixing bowl, then add the chopped tomatoes, cucumbers and onion. Combine the oil, vinegar and sea salt in a separate bowl before adding to the bean mixutre. (printable recipe below)

Black Bean Salad Mix Recipe


It’s that easy! I picked up the striped blue and white place mats at Home Goods recently. They’re so summery. And the rustic “we sell live crabs” sign was a fun find at my favorite flea market.

Summer Bean Salad DIP


Be warned,  this black bean salad is addicting!

Mexican Bean Salad Recipe


Keep in mind,  the recipe calls for 1/2 cup of olive oil, but I actually use a little less than that because it’s a bit too greasy for me. You may want to play around with the ratio to suit your taste. If you like your food with a little kick, you could also add in a hint of hot pepper sauce, or chopped jalapenos peppers. Enjoy!

Black Bean Salad Recipe

Mexican Black Bean Salad Recipe

A delicious side dish that can also be used as a dip with tortilla chips or as a topping for grilled meats. Avocado can be substituted for the cucumber.
Prep Time 15 minutes
Total Time 15 minutes
Servings 8


  • 2 cans 15 ounces black beans rinsed and drained
  • 1 can 11 ounces corn drained
  • 1 tomato chopped
  • 1 cucumber peeled and diced
  • 1/2 cup chopped white onion
  • 1/2 cup vegetable oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon sea salt
  • tortilla chips for serving


  • Combine the beans, corn, tomato, cucumber and onion in a large bowl. In a smaller bowl whisk the oil, vinegar and salt. Pour over bean mixture and toss to coat.

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