Loaded Black Bean Salad

This Loaded Black Bean Salad is packed with delicious ingredients and tossed with a simple lime juice dressing. Make this black bean salad for parties, potlucks, BBQs, or even for yourself alone. Enjoy with tortilla chips and crackers, or fill a taco with this flavorful vegetarian black bean salad.

Loaded Black Bean Salad Recipe Ingredients and Substitutions

This salad recipe contains several ingredients, so feel free to omit what you don’t have on hand and add extras of what you do.

• Beans – For this recipe, I used one can of black beans and one can of chickpeas. I like having them both in, but you can use two cans of black beans instead.
• Corn – Canned, fresh, or frozen corn will work. Thaw the frozen corn completely before adding it to your salad. I used canned corn.
• Tomatoes – You can use whatever kind of tomatoes you like for this recipe. I found a pack of tri-colored cherry tomatoes and used those. If using cherry tomatoes, cut them in half or in fourths, depending on their size.
• Bell Peppers – I used a combination of red and green bell peppers. However, any color of bell pepper would work, including orange and yellow.
• Avocado – I used one large avocado, but you can also use two small ones. 
• Queso Fresco – I added about one cup of crumbled queso fresco cheese. It mixes into the dressing, making this black bean salad a bit creamy. You can use cojita cheese or feta instead.
• Radishes – I had some leftover radishes from my potato salad last week, and they went perfectly in this loaded salad! They add nice color, crunch, and a little spiciness. 
• Red onion – Any color onion will work in this salad; I prefer red onion.
• Cilantro – You can’t have a black bean salad without cilantro! At least in my opinion. If you don’t like cilantro, you can substitute parsley, mint, or green onions.
• Jalapeno – I used about 1/4 cup of diced, fresh jalapeno, but you can use it as much as you like. Pickled jalapeños would be a great option, too; they are a bit tamer than fresh jalapeno.
• Dressing – The dressing is very simple and made with olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper.

How To Make Easy Black Bean Salad

1. Add the black beans and chickpeas to a large bowl. Then, add the corn, tomatoes, bell peppers, radishes, onion, avocado, cilantro, queso fresco, jalapeno, and garlic.
2. Next, pour over the olive oil and lime juice. Add the cumin and chili powder. Mix salad together well and then season with salt and pepper to taste. Feel free to omit any ingredients you don’t have on hand or enjoy and add extras of what you like.
3. Black Bean salad is great served immediately but can be refrigerated for a few hours before serving. Enjoy with corn chips or crackers.

Black Bean Salad Recipe Frequently Asked Questions

• Is this recipe gluten-free? Yes!
• Is this black bean salad vegan? My recipe used queso fresco, but you can either omit it or use a vegan version. Vegan feta may be the closest thing you can find at the grocery store.
• Can this salad be made ahead of time? Yes, it can be made in advance, but I recommend leaving out the avocado and dressing until ready to serve.
• How long do salad leftovers last in the refrigerator? Leftovers will last for a few days if stored in an airtight container. However, the avocado may start to brown, and the salad will not look as fresh as when you first make it. It will still taste good, though!
• How should this Loaded Black Bean Salad be served? It can be enjoyed as a side salad or a dip with corn chips or crackers.

Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!

Looking For More Southwestern-Inspired Salad Recipes?

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Chipotle Roasted Sweet Potato Salad

Loaded Black Bean Salad

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5 from 1 review

• Author: She Likes Food
• Total Time: 25 minutes
• Yield: 8-10 1x
• Diet: Vegetarian

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Description

This Loaded Black Bean Salad is packed with so many delicious ingredients and it’s tossed with a simple lime juice dressing. Make this black bean salad for parties, potlucks, BBQs or just for yourself! Enjoy with tortilla chips or crackers or fill a taco with this flavorful vegetarian black bean salad!

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Ingredients

Scale 1x2x3x

• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup corn kernels, fresh, canned or frozen (thawed completely) will work
• 2 cups diced tomatoes, about 12 oz total (I used cherry tomatoes)
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 cup thinly sliced radishes
• 1 cup diced red onion
• 1 large avocado, peeled, pitted and diced
• 1 cup crumbled queso Fresco
• 3/4 cup chopped fresh cilantro
• Diced jalapeno, to taste (fresh or pickled)
• 2–3 cloves garlic, minced
• 1/3 cup olive oil
• 1/3 cup fresh lime juice
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• Tortilla chips or crackers, for serving

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Instructions

1. Add the black beans and chickpeas to a large bowl.  Next, add in the corn, tomatoes, bell peppers, radishes, onion, avocado, cilantro, queso fresco, jalapeño and garlic.
2. Next, pour over the olive oil and lime juice.  Add in the cumin and chili powder.  Mix salad together well and then season with salt and pepper, to taste.  Feel free to omit any ingredients you don’t have on hand, or enjoy, and add extras of what you do like.
3. Black Bean salad is great served immediately, but can be refrigerated for a couple of hours before serving.  Enjoy with corn chips or crackers.

Notes

Black Bean Salad is best when served immediately, but can be refrigerated for a couple hours before serving, if needed.

• Prep Time: 25 mins
• Cook Time: 0 mins
• Category: Side, Vegetarian
• Method: No Cook
• Cuisine: Mexican Inspired