No-Cook Black Bean Salad

Why You’ll Love This Recipe

• Quick and easy to prepare in just 15 minutes

• Made entirely with pantry and fresh staples—no cooking required

• Rich in fiber, plant-based protein, and healthy fats

• Naturally vegan and gluten-free

• Great for meal prep, picnics, or a light dinner

• Easily customizable to suit different tastes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 (15-ounce) can black beans, drained and rinsed

• 1½ cups corn kernels (fresh, frozen, or canned)

• 1 cup cherry tomatoes, halved

• 1 avocado, diced

• ¼ cup red onion, finely chopped

• 1 jalapeño, seeded and minced (optional)

• ¼ cup fresh cilantro, chopped

• 2 tablespoons fresh lime juice

• 1 tablespoon olive oil

• ½ teaspoon ground cumin

• Salt and pepper to taste

Directions

1. In a large bowl, combine the black beans, corn, tomatoes, avocado, red onion, jalapeño (if using), and cilantro.

2. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.

3. Pour the dressing over the salad and gently toss until everything is evenly coated.

4. Serve immediately, or refrigerate for 30 minutes to let the flavors meld.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Total Time: 15 minutes

Variations

• Add grilled chicken or shrimp for extra protein

• Toss in cooked quinoa or rice for a heartier bowl

• Swap cilantro with parsley if preferred

• Use lemon juice instead of lime for a slightly different tang

• Sprinkle with feta or cotija cheese for a creamy, salty boost

• Add diced mango or pineapple for a tropical twist

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days

• For best freshness, add avocado just before serving

• No reheating necessary, as it’s meant to be enjoyed cold or at room temperature

FAQs

How do I keep the avocado from turning brown?

Toss the diced avocado with lime juice and add it just before serving to keep it fresh.

Can I use frozen corn?

Yes, just thaw it first before mixing into the salad.

Is this salad good for meal prep?

Yes, assemble everything except the avocado in advance. Add avocado before serving.

What other beans can I use?

Kidney beans, pinto beans, or chickpeas are all great alternatives.

Can I make it spicier?

Include more jalapeño or add a dash of hot sauce to heat things up.

Is this recipe vegan?

Yes, it’s completely plant-based.

How long will it keep in the fridge?

Up to 3 days in an airtight container.

Can I make this ahead for a party?

Definitely. Just keep the avocado out until right before serving.

What dishes go well with this salad?

It pairs well with grilled meats, tacos, or can be served as a dip with chips.

Can I add grains to bulk it up?

Absolutely. Quinoa, bulgur, or brown rice work well for added texture and nutrition.

Conclusion

The No-Cook Black Bean Salad is a refreshing, healthy dish that fits seamlessly into any meal plan. Its simplicity, flexibility, and rich flavors make it a repeat favorite for everything from casual lunches to summer gatherings. Whip it up in minutes and enjoy all the goodness it brings to your table.

No-Cook Black Bean Salad

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This No-Cook Black Bean Salad is a fresh, zesty, and wholesome dish that combines black beans, corn, tomatoes, avocado, and lime dressing—ideal for warm days, quick lunches, and meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Salad
• Method: No-Cook
• Cuisine: Mexican-Inspired
• Diet: Vegan

Ingredients

1 (15-ounce) can black beans, drained and rinsed

1½ cups corn kernels (fresh, frozen, or canned)

1 cup cherry tomatoes, halved

1 avocado, diced

¼ cup red onion, finely chopped

1 jalapeño, seeded and minced (optional)

¼ cup fresh cilantro, chopped

2 tablespoons fresh lime juice

1 tablespoon olive oil

½ teaspoon ground cumin

Salt and pepper to taste

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Instructions

1. In a large bowl, combine the black beans, corn, cherry tomatoes, avocado, red onion, jalapeño (if using), and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the salad and gently toss until everything is evenly coated.
4. Serve immediately, or refrigerate for 30 minutes to let the flavors meld.

Notes

• Add avocado just before serving to prevent browning.
• Toss avocado in lime juice for better freshness.
• Can be served as a dip with chips or as a taco topping.
• Chill in advance to enhance flavor.

Nutrition

• Serving Size: 1 cup
• Calories: 240
• Sugar: 3g
• Sodium: 270mg
• Fat: 11g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 8g
• Protein: 8g
• Cholesterol: 0mg