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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 mins
Total Time 15 mins
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.