Best 7 Mexican Black Bean Salad Recipes

Embark on a culinary adventure with this tantalizing Mexican Black Bean Salad, where flavors dance and textures delight. Discover a symphony of ingredients, featuring the humble black bean, transformed into a vibrant and protein-packed star. Crisp bell peppers, juicy corn, and zesty red onion add layers of color and crunch, while fresh cilantro and jalapeño bring a burst of aromatic heat. Tangy lime juice and flavorful cumin harmonize to create a zesty dressing that elevates every bite. Dive into this healthy and satisfying salad, perfect for summer gatherings, light lunches, or vibrant side dishes. With variations like a creamy avocado dressing and a smoky chipotle vinaigrette, this recipe offers a customizable culinary experience that caters to diverse palates. Get ready to relish the vibrant fusion of Mexican flavors in this delightful salad sensation.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN-STYLE BLACK BEAN AND CORN SALAD

Mexican-Style Black Bean and Corn Salad image

Economical with a Mexican flair. Easy, easy, easy!

Provided by smcvey

Categories Salad Beans Black Bean Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

Ingredients

1 (15 ounce) can black beans, rinsed and drained
2 avocados - peeled, pitted, and cut into small cubes
1 (8.75 ounce) can whole kernel corn, drained
1 small red bell pepper, diced
¾ cup picante sauce
½ cup chopped cilantro
¼ yellow onion, diced
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon ground cumin

Steps:

Mix black beans avocado, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until ingredients are well integrated.
Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.

Nutrition Facts : Calories 183.4 calories, Carbohydrate 22.2 g, Fat 9.6 g, Fiber 8.4 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 446.8 mg, Sugar 2.8 g

MEXICAN CORN & BLACK BEAN SALAD

Mexican Corn & Black Bean Salad image

This colorful salad is so easy and refreshing! Its a perfect side dish for Fajitas or Enchilada's. A great salad to make in advance to take to a barbeque or potluck too! Watch it disappear! :) Cook time is chill time.

Provided by Little Bee

Categories Black Beans

Time 15m

Yield 9 serving(s)

Number Of Ingredients 12

Ingredients

2 cups frozen corn (thawed)
1/2 cup black beans (drained and rinsed)
1 tablespoon olive oil
2 tablespoons diced red bell peppers
1 clove garlic, minced
1 small jalapeno pepper, seeded & deveined
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
1 tablespoon fresh parsley, chopped

Steps:

Combine corn, black beans and remaining ingredients in medium size bowl, except fresh parsley and cilantro.
(Salsa can be made 1 day ahead.) Cover and refrigerate for at least an hour.
Bring to room temperature before serving and add freshly chopped parsley and cilantro.
Serving Size: 9.

MEXICAN CHICKEN AND BLACK BEAN SALAD

Mexican Chicken and Black Bean Salad image

I call this diet haters' diet food because simple substitutions mean you won't feel deprived. You shouldn't miss the tortilla chips because you have delicious black beans instead, and you still get the yummy spicy Mexican flavor and cheese. While not necessarily authentic, this salad is easy to make! If you have time, it's is also wonderful topped with onions and maybe fresh jalapenos.

Provided by dian

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 40m

Yield 2

Number Of Ingredients 9

Ingredients

2 (4 ounce) frozen skinless, boneless chicken breast halves
1 (8 ounce) can low sodium tomato sauce
¼ cup water
1 (1 ounce) packet taco seasoning
1 (15.5 ounce) can black beans
4 cups baby spinach leaves
2 tablespoons fat-free sour cream
½ cup shredded Mexican cheese blend
½ cup salsa

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
Place the chicken breasts in the prepared dish. Mix the tomato sauce, water and taco seasoning in a small bowl; pour sauce over the chicken.
Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.
Divide spinach between two plates. Place the chicken breasts on the spinach beds and spoon half the black beans over each piece. Divide sour cream, shredded cheese and salsa to top each salad.

Nutrition Facts : Calories 580 calories, Carbohydrate 63.3 g, Cholesterol 99.5 mg, Fat 14.7 g, Fiber 19.2 g, Protein 49.5 g, SaturatedFat 8.6 g, Sodium 2664.8 mg, Sugar 6.1 g

BLACK BEAN AND CORN SALAD - SPICY MEXICAN SALAD/SIDE DISH

Black Bean and Corn Salad - Spicy Mexican Salad/Side Dish image

A spicy, crisp, fresh vegetable salad. This salad should be made several hours before it is served....to marinate the vegetables and blend the flavors. I personally don't cook the corn I cut from the cobb, just a personal preference. If corn isn't in season a good quality frozen corn is a perfect substitution - I don't even defrost it! The produce you use should be top quality for a superior result.

Provided by Jb Tyler

Categories Vegetable

Time 25m

Yield 3-4 cups, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 (15 ounce) cans rinsed & drained black beans
3 ears corn on the cob
3 -4 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 chopped red pepper
2 chopped and seeded tomatoes
3 minced jalapeno peppers, seeds removed
1 chopped purple onion, small
1 chopped peeled seeded avocado
1/4 cup chopped fresh cilantro

Steps:

Cook corn in boiling water to cover 5 minutes; drain and cool. Cup corn from cob.
Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.

MEXICAN BLACK BEAN AND ROASTED CORN SALAD

Mexican Black Bean and Roasted Corn Salad image

Excellent salad for picnics and pot lucks! Very low fat and healthy. Add some grilled chicken or shrimp for a light dinner.

Provided by healthycook26

Categories Vegan

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 large ears of corn
1 (15 ounce) can black beans, drained and rinsed
1 cup diced red bell pepper
1/2 red onion, chopped fine
1 tomatoes, seeds removed, diced
1 jalapeno, seeds removed, chopped fine
1/2 cup cilantro, chopped
2 garlic cloves, minced
2 limes, juice of
2 tablespoons olive oil
1 teaspoon cumin
salt & pepper

Steps:

Preheat oven to 400.
Remove the silks from the ears of corn but do not remove the husks. Run some water over the husks of the corn to make them damp. Place on a cookie sheet and bake for 25-30 minutes Allow to cool slightly.
Mix black beans, red onion, bell pepper, tomato, jalapeno, garlic and cilantro in a large bowl.
In a small bowl, whisk the lime juice, oil and cumin together and set aside.
When corn is cool enough to handle, remove it from the cob with a knife and add to the rest of the vegetables.
Add the dressing and mix well.
Add salt and pepper to taste.
The salad is best when allowed to sit for an hour.

Nutrition Facts : Calories 191.3, Fat 6, SaturatedFat 0.9, Sodium 15.4, Carbohydrate 30.6, Fiber 7, Sugar 6.8, Protein 7.6

MEXICAN RICE, BLACK BEAN AND CORN SALAD WITH SALSA VINAIGRETTE

MEXICAN RICE, BLACK BEAN AND CORN SALAD WITH SALSA VINAIGRETTE image

Categories Salad Side Quick & Easy Healthy Simmer

Yield 4 people

Number Of Ingredients 11

Ingredients

One 6 oz. package Farmhouse® Mexican Rice
One 15.5 oz. can black beans, drained and rinsed
1 cup frozen corn, cooked and cooled
1 red bell pepper, diced
1 cup shredded jack and cheddar cheese blend
Salsa Vinaigrette:
2 Tablespoons lime juice
2 Tablespoons red wine vinegar
1/4 cup salad oil
1 tomato, chopped
1/4 cup cilantro, chopped

Steps:

Prepare rice according to package directions. Let cool. In medium bowl, combine all salsa ingredients and mix well. Combine all remaining ingredients with cooled rice then toss with vinaigrette. Chill for 2 hours before serving.

MEXICAN BLACK BEAN AND HOMINY SALAD RECIPE - (4.5/5)

Mexican Black Bean and Hominy Salad Recipe - (4.5/5) image

Provided by arserrano

Number Of Ingredients 12

Ingredients

15 oz canned black beans, rinsed and drained
15 oz canned hominy, rinsed and drained
1 cup(s) grape tomatoes, halved
1 small yellow pepper(s), diced
1/2 small uncooked red onion(s), diced
1/3 cup(s) cilantro, fresh, chopped
1 medium jalapeño pepper(s), seeded, minced
2 Tbsp fresh lime juice
1 tsp honey
1 tsp olive oil, extra virgin
1/4 tsp ground cumin
1/4 tsp table salt

Steps:

In a medium-size bowl, combine beans, hominy, tomatoes, pepper, onion, cilantro and jalapeno. In a small bowl, whisk together lime juice, honey, oil, cumin and salt; pour over bean mixture and toss well to combine. Yields about 3/4 cup per serving.

Tips:

Use fresh, high-quality ingredients: Fresh, ripe vegetables and herbs will give your salad the best flavor.
Don't overcook the beans: Black beans should be cooked until they are tender but still hold their shape. Overcooked beans will be mushy and bland.
Rinse the beans before using them: This will help to remove any excess starch and make the beans more flavorful.
Use a variety of vegetables: This will add color, texture, and flavor to your salad. Some good options include corn, tomatoes, bell peppers, onions, and cilantro.
Use a flavorful dressing: A good dressing will help to bring all of the flavors of the salad together. Some good options include a vinaigrette made with olive oil, vinegar, and herbs, or a creamy dressing made with yogurt, mayonnaise, and spices.
Serve the salad immediately: Black bean salad is best served fresh. If you need to make it ahead of time, store it in the refrigerator for up to 2 days.

Conclusion:

Mexican black bean salad is a delicious, healthy, and easy-to-make dish that is perfect for any occasion. It is packed with protein, fiber, and vitamins, and it is a great way to get your daily dose of vegetables. With its bold flavors and colorful ingredients, Mexican black bean salad is sure to be a hit at your next party or potluck.