Skip to Content

Black Bean Salad

Sharing is caring!

Black Bean Salad

Black Bean Salad

Jessica Braider
This quick and delicious salad will be a hit with everyone at the table.
No ratings yet
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Latin American
Servings 4 servings


  • 15 oz. reduced-sodium canned black beans drained and rinsed, or use any variety, or use 1 1/2 cups home-cooked beans for every 15 oz. can
  • 1/2 red, orange, or yellow bell pepper diced
  • 1 tomato or avocado diced (optional)
  • 1/4 lime juice only, 1 - 2 tsp.
  • 1/8 tsp. ground cumin
  • 1 tsp. balsamic vinegar


  • Combine the black beans with the bell pepper, tomato or avocado (optional), lime juice, cumin, and vinegar.
  • Refrigerate it until ready to serve.


Nutritional Information Per Serving (% based upon daily values): Calories 50, Total Fat: 0g, 0%; Saturated Fat: 0g, 0%; Cholesterol: 0mg, 0%; Sodium: 160mg, 7%; Total Carbohydrate: 10g, 3%; Dietary Fiber: 3g, 12%; Sugar: 1g; Protein: 3g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dairy-Free, Fall, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Low Sodium, Make-Ahead, No Added Sugar, No-Cook, Nut-Free, Picnic, Potluck/Buffet, Salads, Side Dish, Summer, Vegan, Vegetarian
Tried this recipe?Let us know how it was!

    Your Cart
    Your cart is emptyReturn to Shop