Black Bean Salad

6 - 8

Preparation Time: 25 minutes

Cook Time: n. a.


Need a flavorful, yet ridiculously healthy side dish for a barbecue, buffet, potluck or tailgating? This salad is filled with nutritious ingredients and is packed with flavor. It's best served cold, but unlike mayonnaise-based salads, this can be left out of refrigeration with no spoiling. There's a lot of prep work involved with this, but it's well worth it. The recipe can be easily doubled or tripled to feed a crowd. Expect a lot of clean plates and tons of compliments! If you cannot buy sherry vinegar at your grocery store, red wine vinegar is an acceptable substitute.


  • 2 cans no salt added black beans, drained and rinsed
  • 15 oz. can no salt added kernel corn, drained
  • 2 Roma tomatoes, diced (remove the seeds)
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 1/4 cup diced scallions
  • 1/4 cup diced pineapple
  • 1 tbsp. chopped cilantro leaves
  • 1 jalapeño, seeded and minced (if you like heat, you can certainly throw the whole thing in)
  • 4 tbsp. sherry vinegar
  • Juice of half a lime
  • 3 tbsp. honey
  • 1 tbsp. kosher salt
  • 1 tsp. black pepper
  • 1/4 tsp. ground cumin


Mix all the ingredients in a large bowl and refrigerate overnight to let all the flavors meld fully. If there isn't that much time available, refrigerate for at least an hour.

NOTE: 1 tablespoon of salt might seem like a lot, but keep in mind that if no salt added black beans and no salt added kernel corn are used, the full amount of salt will be needed. If using regular black beans and kernel corn, start the salt at 1 teaspoon and keep adding it to taste, up to 1 tablespoon.

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