Black Bean Salad Recipe
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This healthy black bean salad is a perfect side dish or main course for hot summer nights. It’s a wonderful mix of black beans, veggies, mango, and a simple citrus dressing. It makes a delicious summer side dish to many types of main dishes and is an awesome, make-ahead bean salad. It’s also great for lunchboxes, or meal prep, and packed with fiber and plant-based protein.
Want More High Fiber Lunch Ideas?
If you love the idea of this easy bean salad recipe but prefer different flavors, try a different recipe such as my Tuscan White Bean Salad, my Mexican Dense Bean Salad, or my High-Protein Dense Bean Salad.
Why You’ll Love This Black Bean Salad
- It’s high fiber with lots of delicious flavor.
- It’s perfect for meal prep
- It comes together in under 15 minutes
- It’s naturally gluten-free and vegan
FAQ’s
Can I Use Dry Black Beans Instead Of Canned?
Yes, just cook them fully before adding them to the salad. You’ll need about a half cup of dry beans to make 1.5 cups cooked (about 1 can of beans).
Is Black Bean Salad Good For Meal Prep?
Absolutely. It keeps well for up to four days in the fridge. Plus, letting it sit for a bit lets the flavors meld well.
What Should I Serve This With?
It’s great on its own, or you can serve it with grilled chicken, in tacos, or on roasted sweet potatoes.
Can I Freeze Black Bean Salad
It’s not recommended for this recipe. The texture changes too much in the freezer.
Recipe Variations And Add-Ins
- Toss in some cooked quinoa for more bulk and complete protein.
- Add feta cheese crumbles for a bit of tang.
What You’ll Need To Make Black Bean Salad
Cherry tomatoes – Or grape tomatoes.
Avocado
Red onion – In a pinch, yellow onion will work as well.
Mango
Black beans – If canned, no sugar added.
Parsley
Chili pepper
Lime juice
Lime zest
How To Make Black Bean Salad
Collect, prep, and measure all the ingredients as indicated below.
Place diced avocado and mango into a cup. Add halved tomatoes and cooked beans.
Add finely chopped onion and parsley
Add small finely chopped chili, lime juice, and zest. Mix. Add salt and pepper to taste.
Serve.
Storage
Store in an airtight container in the fridge for 3–4 days. Stir well before serving.
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Ingredients
- 1 cup cooked black beans (drained and rinsed if canned)
- 1 cup halved cherry
- 1 cup chopped avocado
- ½ cup chopped red onion
- 1 cup chopped, fresh mango
- ¼ cup chopped parsley
- 1 medium chili pepper (chopped – optional for spice)
- 1 medium lime (juice and zest)
Instructions
- Collect, prep, and measure all the ingredients as indicated below.
- Place diced avocado and mango into a cup. Add halved tomatoes and cooked beans.
- Add finely chopped onion and parsley
- Add small finely chopped chili, lime juice, and zest. Mix.
- Serve.
Notes
Nutrition
