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Homemade Mexican black bean and corn salad or Texas caviar bean dip lime dressing, Served with tortilla chips and fresh ingredients. Blurred background.

Black Bean Salad

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  • Author: Ashley Haugen


This is a quick and easy chilled bean salad that always delights and never fails.


Units Scale
  • 2 16oz cans of black beans
  • 1 16oz can corn niblets
  • 1 14oz can diced tomatoes
  • 1/2 large green pepper, finely chopped
  • 1/2 large sweet red pepper, finely chopped
  • 2 green onions, thinly sliced
  • 2 Tbsp fresh cilantro
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/8 tsp freshly ground black pepper
  • 1 1/2 Tbsp olive oil
  • 1 1/2 Tbsp balsamic vinegar


  1. Pour black beans and corn into a strainer, drain and rinse thoroughly with cold running water and drain again. Pour into a large bowl.
  2. Chop tomatoes and add to bowl, reserving juice. Add the chopped green pepper, red pepper, green onions, cilantro, basil, oregano and pepper.
  3. Whisk olive oil and balsamic vinegar together. Stir in half the reserved tomato juice. Pour over vegetables, adding remaining tomato juice to taste, if desired. Serve immediately or cover and refrigerate 2-8 hours.