Southwestern Black Bean Salad


I have been serving this black bean salad to family and friends for at least 20 years – so long that I have no idea where the original recipe came from. That is to say that it was given to me by a friend, but where she found it, I cannot say. It’s a gem to have in your repertoire because its so fast and easy to make and it keeps well for days in the refrigerator. I have  removed the oil from the original recipe but this is a tried and true family favourite. I often take it to pot lucks and barbecues where, without fail, someone will always ask for the recipe.

When at home I eat this on its own for lunch, along side a small baked yam for dinner (my favourite) or I’ll throw it over cooked grains, such as farro or quinoa. so, try  it – it doesn’t get much easier than this!



  • 1 can black beans, thoroughly rinsed and drained
  • 1 cup corn, fresh or frozen, thawed
  • ½ cup red onion, finely minced
  • ½ cup red pepper, finely diced
  • 1 tbsp. pickled jalapenos, drained, finely chopped
  • ½ cup fresh cilantro, coarsely chopped


  • 1 tsp. cumin
  • 1 clove garlic, minced
  • Juice from 1 lime
  • Celtic or Himalayan sea salt, to taste


Place all of the salad ingredients in a large bowl. In a separate bowl, mix together the dressing ingredients and pour over the salad just before serving. Toss to blend the salad ingredients with dressing. Salad keeps well, refrigerated, for several days.


The pickled jalapeños and fresh cilantro are key flavours in this recipe and I wouldn’t attempt it without either of them. Fresh lime juice is preferable to fresh lemon juice but either could be used in a punch.

Yield: 6 generous servings (or a larger crowd if served as a side dish).



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