Best 10 Spicy Black Bean Salad Recipes

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**Spicy Black Bean Salad: A Vibrant and Flavorful Dish**

Indulge in the tantalizing flavors of Spicy Black Bean Salad, a vibrant and refreshing dish that's sure to tantalize your taste buds. Packed with wholesome ingredients and a delightful blend of spices, this salad offers a satisfying balance of textures and flavors. Discover a symphony of colors and textures with every bite, as tender black beans, crisp bell peppers, juicy tomatoes, and sweet corn dance harmoniously on your palate. Enhanced with the zesty kick of jalapeños and the tangy brightness of lime juice, this salad delivers a delightful interplay of heat and acidity. Get ready to embark on a culinary journey with our collection of Spicy Black Bean Salad recipes, each offering unique variations to suit your preferences. From classic renditions to innovative twists, these recipes will guide you in creating a flavorful and satisfying salad that will be the star of your next gathering.

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

SPICY BLACK BEAN SALAD



Spicy Black Bean Salad image

Great with tortilla chips. Serve chilled.

Provided by Kelly Michael Hammer

Categories     Salad     Beans     Black Bean Salad Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

2 (15 ounce) cans black beans, drained and rinsed
1 (15.25 ounce) can whole kernel corn, drained
1 red onion, diced
¾ cup salsa, or as desired
½ cup olive oil
½ cup chopped fresh cilantro
3 cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 ½ teaspoons ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Mix black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.

Nutrition Facts : Calories 221.4 calories, Carbohydrate 25.3 g, Fat 11.6 g, Fiber 7.3 g, Protein 6.9 g, SaturatedFat 1.6 g, Sodium 805.2 mg, Sugar 2.5 g

SPICY CORN AND BLACK BEAN SALAD



Spicy Corn and Black Bean Salad image

This delicious salad doubles as a great Southwestern-style side dish or as a salsa with chips. The lime and jalapeno give it the perfect zest and kick. My family loves this. So will yours!

Provided by Kari

Categories     Salad     Beans     Black Bean Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
4 cups corn kernels
1 ½ tablespoons fajita seasoning
½ teaspoon ground black pepper
1 (15 ounce) can black beans, drained and rinsed
1 red bell pepper, chopped
½ cup chopped green onion
1 jalapeno pepper, seeded and diced, or to taste
¼ cup chopped fresh cilantro
¼ cup fresh lime juice
2 tablespoons orange juice
1 pinch salt to taste

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir corn, fajita seasoning, and black pepper in the hot oil until corn is lightly browned, 6 to 8 minutes. Remove from heat and set aside to cool.
  • Mix corn mixture, black beans, red bell pepper, green onion, jalapeno pepper, cilantro, lime juice, orange juice, and salt together in a bowl; cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 26.9 g, Fat 2.8 g, Fiber 6.4 g, Protein 6.1 g, SaturatedFat 0.4 g, Sodium 296.9 mg, Sugar 3.7 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

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.

GRILLED SPICY LIME CHICKEN WITH BLACK BEAN AND AVOCADO SALAD



Grilled Spicy Lime Chicken With Black Bean and Avocado Salad image

Make and share this Grilled Spicy Lime Chicken With Black Bean and Avocado Salad recipe from Food.com.

Provided by lik2fish

Categories     Meat

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1/3 cup lime juice
1/2 cup fresh cilantro, chopped
1/4 cup olive oil
2 chipotle chilies
2 tablespoons adobo sauce
1 tablespoon honey
3 medium garlic cloves, minced
2 teaspoons ground cumin
table salt & fresh ground pepper
8 skinless chicken breasts
2 (16 ounce) cans black beans
1/2 cup chopped scallion
1 red bell pepper, sliced thin
1 ripe avocado, sliced thin

Steps:

  • Preheat grill.
  • Whisk lime juice, cilantro, olive oil, chilies, Adobo sauce, honey, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in small bowl.
  • Toss chicken with 1/4 cup lime juice mixture in separate large bowl.
  • Season with salt and pepper.
  • Marinate chicken in refrigerator while grill continues to preheat.
  • Toss black beans, scallions, red pepper, and avocado with 1/4 cup lime juice mixture in serving bowl.
  • Season with salt and pepper to taste.
  • Grill chicken over very hot fire until well browned on both sides and cooked through, 8 to 13 minutes.
  • Transfer chicken to serving platter and drizzle with remaining lime juice mixture.
  • Serve immediately with black bean and avocado salad.

SPICY JUMBO LUMP CRABMEAT AND BLACK BEAN SALAD WITH ROASTED RED PEPPER SAUCE AND CILANTRO OIL



Spicy Jumbo Lump Crabmeat and Black Bean Salad with Roasted Red Pepper Sauce and Cilantro Oil image

Provided by Bobby Flay

Time 40m

Number Of Ingredients 19

1/4 cup fresh orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
2 fresh basil leaves, chiffonade
2 tablespoons finely diced red onion
1 1/4 cups olive oil
Salt and pepper
2 tablespoons olive oil
2 red onions, minced
1 jalapeno pepper, minced
1 pound dried black beans, cooked until tender and drained
1/2 cup Citrus Vinaigrette
1 teaspoon ancho chile powder
4 red bell peppers, roasted, peeled and seeded
1/2 medium red onion coarsely chopped
1 canned chipotle pepper
6 tablespoons fresh lime juice
1 cup pure olive oil
Salt and freshly ground pepper

Steps:

  • Combine juices, basil and onion in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified and season with salt and pepper.;
  • Heat oil in a large saute pan. Add the onions and jalapeno and cook until soft. Place beans in a medium bowl, add citrus vinaigrette and ancho chile powder, mix well and season with salt and pepper.;
  • In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth. With the motor running, add the olive oil in a thin stream until emulsified. Season to taste with salt and pepper.
  • CILANTRO OIL: 1 cup olive oil 2 cups cilantro leaves Salt and pepper
  • Combine oil, cilantro and salt and pepper in a food processor and process until smooth. Strain into a squeeze bottle.
  • CRAB: 2 pounds jumbo crabmeat, picked over 1/4 cup Roasted Red Pepper sauce 1 tablespoon fresh lime juice 2 teaspoons honey 1 tablespoon pureed canned chipotle pepper 1/4 cup chopped cilantro Salt and pepper
  • In a mixing bowl, combine the crab, red pepper sauce, lime juice, honey, chipotle puree and cilantro. Season to taste with salt and pepper.
  • ASSEMBLY: Place black beans on a large platter. Top with the crabmeat mixture. Dress with roasted red pepper sauce and squirt cilantro oil around salad.

CHICKEN AND BLACK-BEAN SALAD WITH SPICY RANCH DRESSING



chicken and black-bean salad with spicy ranch dressing image

Make and share this chicken and black-bean salad with spicy ranch dressing recipe from Food.com.

Provided by Chef Christine

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
1/2 cup chopped cilantro
1 teaspoon grated lime zest
3 tablespoons lime juice
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
3/4 teaspoon salt
12 ounces cooked chicken breasts, cut into 3/4 inch cubes (3 cups)
1 (15 ounce) can black beans, rinsed and drained
2 ears corn, cooked and cut from cob
1 red bell pepper, diced
1/4 cup diced red onion
2 heads bibb lettuce, separated into leaves

Steps:

  • stir together mayonnaise, sour cream, cilantro, lime zest, lime juice, cumin, ground red pepper, and salt in a large bowl; gently stir in chicken, beans corn, bell pepper,and onion.
  • divide lettuce evenly among four plates and top with chicken salad.

SPICY BLACK BEAN SPINACH SALAD



Spicy Black Bean Spinach Salad image

Make and share this Spicy Black Bean Spinach Salad recipe from Food.com.

Provided by katie in the UP

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (15 1/2 ounce) can black beans, rinsed
6 cups fresh spinach, cleaned and dry
1/2 cup chopped sun-dried tomato
1 large shallot, chopped
3 tablespoons key lime juice
1 teaspoon key lime zest
6 tablespoons olive oil
1/4 teaspoon cayenne pepper
1 teaspoon salt
3 tablespoons pine nuts, toasted

Steps:

  • Heat in a large skillet, 2 tbls olive oil.
  • Add shallots and cook until translucent.
  • Add spinach (2 cups at a time) until just wilted.
  • Once spinach is wilted add tomatoes, salt, cayenne pepper and black beans.
  • Remove from heat and place in serving bowl.
  • Mix 4 tbs olive oil and 3 tbls of lime juice and zest in a small mixing bowl.
  • Pour on spinach mixture and toss.
  • Sprinkle with pine nuts.
  • Serve at room temperature.

SWEET & SPICY BLACK BEAN SALAD (OR DIP)



Sweet & Spicy Black Bean Salad (Or Dip) image

I could honestly eat this for days in a row...nothing else. It's a great combination of sweet corn and black beans and lots of other tasty things! It's worth the bit of mincing and is a great dish to make ahead of time. This can be served as a salad, but I've always made it as an appetizer dip, served with tortilla chips.

Provided by Mmmama

Categories     Low Cholesterol

Time 1h20m

Yield 6 settings, 6 serving(s)

Number Of Ingredients 11

2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups sweet corn (I use frozen, thawed)
2 fresh jalapeno peppers, seeded and minced
1/2 cup green onion, minced
1/2 cup fresh cilantro, minced
1/4 cup fresh lime juice
1/4 cup canola oil
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground pepper

Steps:

  • In a jar or container with tight-fitting lid, combine lime juice, oil, brown sugar, mustard, salt and pepper. Shake until completely blended.
  • In a separate bowl, combine beans, corn, green onions, jalapeno and cilantro.
  • Pour dressing over bean mixture and toss to coat.
  • Cover and chill for atleast an hour or up to a day. If a day, give it a stir or two.
  • To serve as a salad, arrange with cabbage or lettuce leaves. Add more cilantro to make it pretty on top, if you wish.
  • To serve as an appetizer, I like to eat it with tortilla chips.

SPICY BLACK BEAN POTATO SALAD



Spicy Black Bean Potato Salad image

Potato salad with a Texas flair - I get many requests to bring this to picnics. Nice blend of potatoes, black beans, green onions, bacon, and jalapenos. Sometimes I sprinkle dried crushed red hot peppers over top for color and taste.

Provided by TCSTEFFEY

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h40m

Yield 12

Number Of Ingredients 11

8 medium red potatoes
4 eggs
8 slices bacon
1 (15 ounce) can black beans, drained and rinsed
3 green onions, diced
3 fresh jalapeno peppers, diced
½ green bell pepper, diced
2 ½ cups mayonnaise
2 tablespoons brown mustard
1 teaspoon Cajun seasoning
salt and pepper to taste

Steps:

  • Place potatoes in a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, dice, and cool.
  • Place eggs in a pot with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover saucepan, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel and chop.
  • Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble and set aside.
  • In a large bowl, mix chopped eggs, 1/2 the bacon, black beans, green onions, jalapeno peppers, bell pepper, mayonnaise, mustard, and Cajun seasoning. Gently mix in diced, cooled potatoes. Season with salt and pepper, and sprinkle with remaining bacon. Cover, and refrigerate until ready to serve.

Nutrition Facts : Calories 503 calories, Carbohydrate 28.3 g, Cholesterol 86.1 mg, Fat 40.9 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 6.9 g, Sodium 502 mg, Sugar 2.2 g

SPICY BLACK-BEAN SALAD



Spicy Black-Bean Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 10

Juice of 1 lime
2 tablespoons extra-virgin olive oil
1/4 teaspoon ground cumin
1 1/2 cups cooked black beans, drained
1/2 red bell pepper, stem and seeds removed, diced
1/4 red onion, diced
1 jalapeno, seeded and thinly sliced
1/4 cup fresh cilantro, chopped
2 cups baby spinach or arugula
Coarse salt

Steps:

  • In a small bowl, whisk together lime juice, oil, and cumin.
  • In a large bowl, combine beans, red pepper, onion, jalapeno, cilantro, and spinach. Drizzle with vinaigrette and season with salt.

Tips:

  • Use fresh, high-quality ingredients: Fresh black beans, crisp vegetables, and flavorful herbs will make all the difference in this salad.
  • Don't overcook the black beans: Black beans should be cooked until they are tender but still hold their shape. Overcooked black beans will be mushy and unappetizing.
  • Use a variety of vegetables: This salad is a great way to use up leftover vegetables. Feel free to add or subtract vegetables as you like.
  • Don't be afraid to experiment with different dressings: The dressing in this recipe is just a suggestion. You can use any type of dressing you like, or even make your own.
  • Make it ahead of time: This salad is a great make-ahead dish. It will keep in the refrigerator for up to 3 days.

Conclusion:

This spicy black bean salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. So next time you are looking for a quick and easy salad, give this one a try. You won't be disappointed!

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