Black Bean Salad

Last week on the blog I cooked a pound of dried beans to show how easy and inexpensive it is to prepare beans. But I also wanted to show what you can do with a pot of beans, such as use the beans in other dishes.

It’s easy to use the beans in soups and stews and even pastas. I love the idea of stretching dishes, especially those heavy with protein, in order to make them healthier. But there are also so many other ways to use cooked beans.

Today I’m going to make a bean salad. This is not an exceptional or “gourmet” recipe; in fact, you can really change it up to make it your own. But it’s a hearty, healthy, satisfying salad. I must say that whenever I’ve taken a bean salad to parties, people go nuts over them. And they’re so simple!

So hopefully this is a dish that you’ve never thought of making before, and are willing to try it out! It’s definitely wonderful to take to a pot luck, and it can be made ahead of time.

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Plus, you can use many different kinds of vinaigrettes or citrus-based dressing with bean salads. I even posted a bean salad on the blog a while back using a home-made green goddess dressing. So the options are endless!

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Black Bean Salad

Black beans, no liquid included
Raw zucchini, chopped
Fresh cherry tomatoes, halved
Onion, finely chopped
Chile peppers, finely chopped
Fresh cilantro leaves
Dressing (see below)

Begin by placing cooked beans in a medium-sized bowl. Then begin adding what you want to the beans. I’ve listed what I used, but the fun thing about these bean salads, is that you can use what you like.

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Continue to add the ingredients, then pour in the dressing and give everything a toss.

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I served my salad with some pickled jalapenos on the side, but you can offer anything you’d like.

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And that’s it! Think about how you can make this salad your own with your favorite ingredients, like including avocado, corn, and bell peppers, for example. It all works, and it’s all wonderful!

Lemon Garlic Dressing

Juice of 1 lemon
Olive oil, about 1/3 cup
1 clove fresh garlic
1/2 teaspoon ground cumin
1/4 teaspoon oregano
Salt, to taste

Place everything in a blender jar and puree until smooth. If you don’t want a Southwestern-flavored dressing, omit the cumin and oregano.

By Published On: April 13th, 201539 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

39 Comments

  1. spiritedcook April 13, 2015 at 8:09 AM - Reply

    Mimi, black bean salad is one of my all time faves and I haven’t made it in awhile, so thanks for the reminder! This looks great! Happy Monday!

  2. Chef Amy at Remke Markets April 13, 2015 at 8:23 AM - Reply

    Mimi this looks to delicious and just perfect for spring!!! :)

  3. Julie is Hostess At Heart April 13, 2015 at 9:39 AM - Reply

    I love this stuff! I like that you Added zucchini! It just says look out summer is on its way!

    • chef mimi April 13, 2015 at 3:38 PM - Reply

      Hahaha! I love raw zucchini in saladss!

  4. oceanviewkitchen April 13, 2015 at 10:45 AM - Reply

    Love black bean salad! I always have couple of cans in my pantry! Yum!!!

  5. Main St. Cuisine April 13, 2015 at 10:55 AM - Reply

    We love our black beans here! And, a big pot them can be used in many different ways as you pointed out. Love the colors and the brightness of a citrus vinaigrette.

  6. Vinny Grette April 13, 2015 at 11:16 AM - Reply

    I’m going to try your salad for lunch – but I must admit, I use canned beans :(. Did you ever see my post about beans? An amazing and sometimes lethal starch! – https://cookupastory.wordpress.com/2012/03/05/shooting-down-the-bad-guys-behind-mr-beans-back-door/

    • chef mimi April 13, 2015 at 3:39 PM - Reply

      i must have missed it – i’ll check it out!!!

  7. David April 13, 2015 at 11:47 AM - Reply

    This is one of my “go-to” dishes when I am in my “getting healthy going to lose weight” mode :) Great with diced cucumbers and garbanzo beans as well.

    You could bring this to a party at my house any weekend!

  8. apuginthekitchen April 13, 2015 at 1:29 PM - Reply

    Love black beans and your salad.

  9. hotlyspiced April 13, 2015 at 10:27 PM - Reply

    That’s a really pretty salad. I’ve made bean salad before but not with black beans. I like how you made your own dressing xx

    • chef mimi April 14, 2015 at 7:24 AM - Reply

      Thank you! I can proudly say that I’ve never purchased a salad dressing, although there might be some good ones out there. But they’re just s much fun to create!

  10. jothetartqueen April 13, 2015 at 11:02 PM - Reply

    Lovely sounding dressing! I always love a good salad.. this one sounds really delicious!

  11. thecompletebook April 14, 2015 at 6:46 AM - Reply

    I have been on a bit of a bean kick lately so your recipe is perfect timing.
    Have a super day Mimi.
    :-) Mandy xo

  12. lapetitepaniere April 14, 2015 at 6:51 AM - Reply

    This looks very appetizing :) Love the colors!

  13. yummychunklet April 14, 2015 at 7:54 AM - Reply

    Colorful and tasty looking bean salad.

  14. tinywhitecottage April 14, 2015 at 3:58 PM - Reply

    What a delightful salad. Such a wonderful mix of ingredients and your lilacs are gorgeous! I never think to make a bean salad. Thank you for the idea and your recipe.

    • chef mimi April 14, 2015 at 4:56 PM - Reply

      Oh, every kind of bean makes a great bean salad!!!

  15. eliotthecat April 14, 2015 at 7:15 PM - Reply

    I just made some delicious refried black beans but they would have been so much better if I had taken the time to cook dried ahead of time instead of opening a can. You are right; it is so much cheaper. I just have to find the time.

    • chef mimi April 15, 2015 at 7:51 AM - Reply

      well if you don’t have the time, at least canned beans are a good product!

  16. anotherfoodieblogger April 14, 2015 at 11:37 PM - Reply

    I do love black beans too, but I think I already said that. I have a good recipe for black bean salad with a cilantro-lime dressing. I need to make that again soon. Your salad looks lovely and refreshing. Yes, I would add the jalapenos for sure!

    • chef mimi April 15, 2015 at 9:50 AM - Reply

      That’s why I love black bean salads so much – there are so many different ingredients you can use in them, and so many different ways to make the dressings!!!

  17. dianeskitchentable April 15, 2015 at 5:47 PM - Reply

    A bean salad is something I’ve got to get used to making. Take off those jalapeños & this one looks perfect :)
    Are those your own lilacs in the photos? I how I wish mine were in bloom. Our daffodils are just popping their heads up now so we’re running little late on flowers this year.

    • chef mimi April 16, 2015 at 10:01 AM - Reply

      The lilacs have come and gone. And we’ve had all the bulbs bloom already. But our summers are pretty hot and terrible. I’d gladly trade!

      • dianeskitchentable April 17, 2015 at 2:25 PM

        Oh sure Mimi – NOW you want to trade. Where was the offer in January :)

  18. Karen April 21, 2015 at 2:44 PM - Reply

    I like that you added the zucchini to your salad…I’ll have to try that the next time I make black bean salad.

    • chef mimi April 24, 2015 at 10:07 AM - Reply

      Do try it! It’s really good raw, although I do dice it!

  19. thehungrymum April 27, 2015 at 1:10 AM - Reply

    I have never cooked black beans, only eaten them at Mexican restaurants, but I love them! This looks like a v substantial and colourful salad.

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