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Black Bean Salad Recipe

Southwest Black Bean Salad with corn, quinoa, tomatoes, scallions, cilantro, lime and avocado- a tasty vegan salad that can be made ahead.

4.8 from 147 votes
30 mins
Total Time
6
cups
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Black Bean Salad

How to Make the Best Black Bean Salad

This vibrant Southwest Black Bean Salad is the ultimate crowd-pleaser that checks all the boxes—it’s hearty, fresh, and bursting with flavor. The combination of protein-packed quinoa and black beans makes it satisfying enough to serve as a main course, while the fresh vegetables and zesty lime dressing keep it light and refreshing.

What makes this salad truly special is the balance of textures and flavors. The charred corn adds a subtle smokiness, the creamy avocado brings richness, and the cilantro-lime dressing ties everything together with its bright, tangy notes. The warm spices—cumin, coriander, and a hint of chipotle—give it that authentic Southwest character without being overwhelming.

Best of all, this salad is perfect for meal prep. You can make the quinoa and dressing ahead of time, and the flavors only get better as they meld together in the refrigerator. Just add the avocado right before serving to keep it perfectly green and creamy.

Black Bean Salad

Black Bean Salad

Southwest Black Bean Salad with corn, quinoa, tomatoes, scallions, cilantro, lime and avocado- a tasty vegan salad that can be made ahead.

4.8 from 147 votes
CourseSalad
CuisineSouthwest
Keywordblack bean salad, southwest black bean salad, black bean quinoa salad, black bean and corn salad, tex mex black bean salad, vegan quinoa salad
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings6 cups
Calories273kcal
AuthorRare Ivy
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Ingredients

Quinoa

Salad

Dressing

Instructions

Prepare the Quinoa

  1. Rinse quinoa well to remove bitterness, drain, and place in a small pot with the water and oregano.
  2. Bring to a simmer, cover, and cook on low heat until all the water is gone and quinoa is tender, about 15 minutes.
  3. Let stand 5 minutes, then fluff and cool to room temperature.

Prepare the Salad

  1. In a dry skillet, char the corn kernels over medium-high heat until lightly charred.
  2. In a large bowl, add black beans, tomatoes, charred corn, scallions, red onion, cilantro, and toss in the room temperature quinoa.
  3. Add all the dressing ingredients to the bowl: olive oil, lime zest, lime juice, maple syrup, garlic, cumin, coriander, chili powder, smoked paprika, chipotle powder, salt, and pepper.
  4. Give a good stir and adjust seasonings, adding more salt, lime, and chipotle powder to taste.
  5. Once satisfied, gently fold in the diced avocado (or wait to add until right before serving).
  6. Garnish with lime wedges and fresh cilantro.

Notes

  • This salad can be made ahead—just wait to add the avocado until right before serving to keep it fresh.
  • For extra heat, increase the chipotle powder or add 1-2 teaspoons of finely diced jalapeño.
  • Frozen roasted corn works great in this recipe and adds extra flavor.
  • The salad will absorb some of the salt as it sits, so you may need to adjust seasoning before serving.
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