No-Cook Black Bean Salad

Why You’ll Love This Recipe

This salad is easy to prepare, nutritious, and full of bold flavors. It’s high in plant-based protein and fiber, making it satisfying and energizing. Plus, being no-cook, it saves time in the kitchen and keeps ingredients fresh and crunchy.

ingredients

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

• 2 cans (15 oz each) black beans, drained and rinsed

• 1 cup cherry tomatoes, halved

• 1/2 cup red bell pepper, diced

• 1/4 cup red onion, finely chopped

• 1/2 cup fresh corn kernels (optional)

• 1/4 cup fresh cilantro, chopped

• Juice of 1 lime

• 2 tablespoons olive oil

• 1 teaspoon ground cumin

• Salt and pepper to taste

directions

1. In a large bowl, combine black beans, cherry tomatoes, bell pepper, red onion, corn, and cilantro.

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

3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.

4. Refrigerate for at least 30 minutes to allow flavors to meld.

5. Serve chilled or at room temperature.

Servings and timing

Makes 4 servings
Preparation time: 10 minutes
No cooking required

Variations

• Add diced avocado for creaminess.

• Mix in cooked quinoa or brown rice to make it more filling.

• Use fresh jalapeño or chili flakes for added heat.

• Substitute fresh cilantro with parsley or basil.

• Add crumbled feta or diced avocado for extra richness.

storage/reheating

Store leftover salad in an airtight container in the refrigerator for up to 3 days. This salad is best served cold or at room temperature and should not be reheated.

FAQs

Is this salad vegan?

Yes, all ingredients are plant-based and vegan-friendly.

Can I use canned corn?

Yes, canned corn works well; just drain and rinse before adding.

How long does this salad last?

Up to 3 days in the refrigerator when stored properly.

Can I prepare this salad in advance?

Yes, it tastes even better after sitting for a few hours to let flavors develop.

Is this salad gluten-free?

Yes, it contains no gluten ingredients.

Can I add other beans?

Yes, black-eyed peas or kidney beans are good alternatives or additions.

How can I make this salad spicier?

Add chopped jalapeño, red pepper flakes, or hot sauce.

Can I use fresh corn instead of canned or frozen?

Yes, fresh corn kernels add a sweet crunch and work beautifully.

What can I serve with this salad?

It pairs well with grilled meats, tacos, or as a standalone light meal.

Can I freeze leftovers?

It’s best eaten fresh or refrigerated; freezing may alter texture.

Conclusion

No-Cook Black Bean Salad is a quick, easy, and nutritious dish packed with flavor and wholesome ingredients. Its versatility and simplicity make it a go-to recipe for busy days, picnics, or healthy meals any time of the year. Try this refreshing salad to enjoy a satisfying, protein-rich addition to your meal rotation.

No-Cook Black Bean Salad

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No-Cook Black Bean Salad is a fresh, vibrant, and protein-packed dish made without any cooking. It combines black beans, crisp vegetables, and a zesty dressing for a healthy side or light meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings
• Category: Salad
• Method: No-cook / Mixing
• Cuisine: Mexican / Southwestern
• Diet: Vegan

Ingredients

2 cans (15 oz each) black beans, drained and rinsed

1 cup cherry tomatoes, halved

1/2 cup red bell pepper, diced

1/4 cup red onion, finely chopped

1/2 cup fresh corn kernels (optional)

1/4 cup fresh cilantro, chopped

Juice of 1 lime

2 tablespoons olive oil

1 teaspoon ground cumin

Salt and pepper to taste

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Instructions

1. In a large bowl, combine black beans, cherry tomatoes, bell pepper, red onion, corn, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.

Notes

• Add diced avocado for creaminess.
• Mix in cooked quinoa or brown rice to make it more filling.
• Use fresh jalapeño or chili flakes for added heat.
• Substitute fresh cilantro with parsley or basil.
• Add crumbled feta or diced avocado for extra richness.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Best served cold or at room temperature; do not reheat.

Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 4g
• Sodium: 210mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 8g
• Protein: 9g
• Cholesterol: 0mg