This Simple Black Bean Salad was one of the favorites at our take out shop. It can be put together in less than 30 minutes and is high in protein and low in fat. This salad is good cold or room temperature making it perfect for a picnic or anywhere refrigeration isn’t to be had and is great with anything barbecued.
All this takes is a can opener, a large bowl and a few measuring utensils. Make this a few hours ahead and you're ready to go.
Black beans are a favorite of mine, be it in chili or salads such as the Southwestern Vegetable Couscous Salad or the Black Bean Chili.
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Why You'll Love This Recipe
- It's super fast to make and literally foolproof.
- This salad uses basic ingredients easily available in any market.
- It's packed with flavor that belies its ease of making.
- A bowl, a whisk and a few measuring ingredients are all that's needed to make this. Quick, easy, simple and delicious - it doesn't get much better than that!
- It's perfect to take along for any meal and you're sure to be asked for the recipe.
Recipe Ingredients
Ingredients read left to right.
BACK ROW: Black Beans, pimentos, vegetable oil
MIDDLE ROW: Green onions, green chiles, corn
FRONT ROW: Salt, red pepper flakes, red wine vinegar, sugar
Be sure to see the recipe card below for the full ingredient list and instructions.
Substitutions
If desired, diced red peppers and fresh corn can be substituted for the jarred or canned variety.
Step by Step Instructions
Step 1. To make the dressing, place the oil, vinegar and red pepper flakes in a small container. I just use the cup I measured them in.
Step 2. Whisk the dressing ingredients together. Set aside.
Step 3. Drain the beans and rinse them until the water runs clear. Drain the corn, and pimentos very well. Place them in a bowl along with the beans, chopped green onions and green chiles. Pour the dressing over them; mix well. Refrigerate for several hours or up to a week.
Recipe FAQs
Yes they are. Simply drain them and rinse until the water runs clear.
It depends upon the ingredient, how it is to be used and how quickly you want to make the recipe. While many canned goods are overcooked or otherwise undesirable, many are not including beans, red peppers or pimetos, green chiles and corn.
Of course. It will just take longer.
Expert Tips
- Make sure to rinse the beans well.
- Drain the corn and pimentos or jarred red peppers really well.
- Let the items to be drained sit in a strainer for a bit, shaking them gently from time to time to make sure they are dry. Otherwise, the water will weaken the dressing.
- When mixing the ingredients, toss gently so the beans don't break up.
More Salads Sure to Please
If you tried this Simple Black Bean Salad recipe or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went in the 📝 comments below. I love hearing from you!
Simple Black Bean Salad
Ingredients
- 2 - 15 oz. cans black beans
- 1 - 10 oz. can corn or 6 ounces fresh or frozen corn
- 1 - 4 ounce can chopped green chiles
- 1 - 7 oz. jar pimentos, fresh or roasted red peppers
- ½ cup green onion tops only
- 1 tablespoon chopped cilantro, optional
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ cup vegetable or canola oil
- ¼ cup red wine vinegar
- 1 teaspoon red pepper flakes or to taste
Instructions
- Drain the black beans and rinse under cold water until the water runs clear.
- Drain the canned corn and pimentos.
- Chop the green tops of the green onions.
- Place the beans, corn, pimentos, green onions and green chiles in a large bowl. Sprinkle the with the salt and sugar.
- Combine the oil, vinegar, and red pepper flakes. Whisk to combine completely. Pour over the salad ingredients and gently toss. Refrigerate for a few hours or up to a week.
Notes
-
- It's super fast to make and literally foolproof.
- This salad uses basic ingredients easily available in any market.
- It's packed with flavor that belies its ease of making.A bowl, a whisk and a few measuring ingredients are all that's needed to make this. Quick, easy, simple and delicious - it doesn't get much better than that!
- It's perfect to take along for any meal and you're sure to be asked for the recipe.
- Make sure to rinse the beans well.
- Drain the corn and pimentos or jarred red peppers really well.
- Let the items to be drained sit in a strainer for a bit, shaking them gently from time to time to make sure they are dry. Otherwise, the water will weaken the dressing. When mixing the ingredients, toss gently so the beans don't break up.
Nutrition
Judy Imanse says
This salad is delicious, especially the dressing. I didn't have canned corn, so used a package of frozen grilled corn from Trader Joe's. Very good. Not sure I wrote back to tell you how wonderful the grill chicken was marinated in the strawberry balsamic jam. Loved it! Thanks again for a wonderful blog. Judy
Helen S Fletcher says
Hi Judy, I often use frozen corn also. So glad you enjoyed the Strawberry Chicken Salad. More to come.
Sharon says
Your updated website is beautiful and the recipes are delicious and clearly explained, too. Thank you for sharing your expertise.
Helen S Fletcher says
Well thank you Sharon. I very much appreciate your kind words.
Linda says
One of the best for camping dinners. Easy and tasty!
Helen S Fletcher says
For sure it is. And it's as good a room temp as cold.
David Stong says
I've made this so many times since I first saw it here, Helen. It's delicious, and a must have for my summer refrigerator. I use it as an easy side dish with grilled salmon, or sandwiches, and as a ready snack. As a snack probably my favorite. With some chips? Or a tortilla? Fantastic. I've started using apple cider vinegar just because I always have it on hand. Thank you for this one; it's deceptively simple.
Helen S Fletcher says
Hi David, I agree. I make the whole batch for myself and my husband. It is so good with so many things. And quick! I eat it as lunch sometimes.