Southwest Black Bean Salad

A quick and easy Southwestern-inspired bean salad came to me on the day of a picnic when what I had laying around for ingredients would have to do. It was a hit!


  • 2 15 ounce cans black beans, well drained
  • 1 1/2 cups corn
  • 1 orange bell pepper, diced (any color will do but orange made this salad very colorful!)
  • 1 avocado, diced (optional, but do not add until serving)
  • 1 cup grape tomatoes, halved
  • 1/2 red onion, diced
  • 1 cup baby spinach, chopped
  • 1/3 cup lime juice
  • 1/3 cup olive oil
  • 1/2 tsp salt, or to taste
  • 1/8 tsp cayenne pepper


In a large mixing bowl, combine the beans, corn, bell pepper, avocado, tomatoes, onion and spinach and gently toss.Whisk together the remaining ingredients, then pour over the beans mixture and gently stir to combine. Chill for at least an hour to allow flavors to mingle.Optional: Add avocado before serving

4 thoughts on “Southwest Black Bean Salad

  1. This a delicious salad! I have been a vegetarian for many years and a vegan for over two. I LOVE your website-thanks for sharing all the wonderful recipies. I have also made the Soba Noodles with Cashew sauce-awesome! I really enjoy your posts, especially the Vegan in Season as I know the challenges that traveling brings to a Vegan and I love basketball:) Thanks for sharing your wisdom!

    • Thank you so much for this amazing post. We’re so happy you enjoy the site and can’t thank you enough for following us.

      The soba noodles are one of our favorites. You may also like the spicy sesame noodles. Again, thank you. All the best!

      • I saw the spicy sesame noodles and thought they sounded wonderful…will be trying them soon!

  2. Pingback: Quinoa Cakes «

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