Easy Tex-Mex Black Bean Salad | Vegan

GFGluten FreeGRGrain FreeNFNut FreeVVegan

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This Tex-Mex Black Bean Salad is packed with colorful veggies, hearty black beans, and a tangy lime dressing! A wholesome and fuss-free vegan recipe that’s perfect for picnics, lunches, or meal prep.

I’ve been all about bean salads recently, and this Tex-Mex Black Bean Salad is no exception! It’s the perfect hearty-but-fresh meal, especially during warm weather! You only need 10 minutes to make it, and there’s no cooking required…need I say more?!

white bowl of tex mex black bean salad topped with fresh cilantro. A gold fork is in the bowl, and the bowl rests on a wood cutting board. Lime wedges and a bowl of tortilla chips are off to the side.

INGREDIENTS + INSPIRATION

Ingredients for black bean tex mex salad arranged on white background. Clockwise text labels read cilantro, black beans, bell pepper, red onion, spices, lime, oil, pickled jalapeños, corn, and tomatoes

This salad is a good source of plant-protein, colorful veggies, and flavor, thanks to a few simple ingredients! Creamy black beans add some fiber and protein while crunchy veggies like corn, onion, and bell pepper and some sweet and spicy flavor. Pickled jalapeños add an extra tang, and a lime/oil/spice dressing helps everything to come together!

HOW TO MAKE TEX-MEX BLACK BEAN SALAD

Overhead photo of Tex-Mex black bean salad in large bowl topped with fresh cilantro and gold serving spoons

This recipe literally comes together in 1,2,3:

  1. Prep and chop your veggies and drain your beans,
  2. Mix everything together in a big ol’ bowl, and
  3. Serve and enjoy!

I recommend letting the salad sit for at least 10 minutes to allow all of the flavors to mingle, but you can also let it sit in the fridge overnight for an even better flavor.

love this salad for so many reasons: it’s incredibly hearty and filling, it’s packed with good-for-ya veggies, and it holds up well on both a picnic table and a fridge! It’s perfectly delicious on its own, but you can stretch it even further by serving it over a grain or lettuce. Need a last minute party dip? It’s also great on top of some crunchy tortilla chips!

close-up photo of ingredients of salad in mixing bowl above photo of tex mex black bean salad in small white bowl with fresh cilantro and a gold fork

If you’re looking for more fresh and fuss-free salad recipes, you’ll also love this Dilly White Bean and Cucumber Salad, this Mediterranean Farro Salad, and this Sheet Pan Niçoise Salad!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Print

Tex-Mex Black Bean Salad

This Tex-Mex Black Bean Salad is packed with colorful veggies, hearty black beans, and a tangy lime dressing! A wholesome and fuss-free vegan recipe that’s perfect for picnics, lunches, or meal prep.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 10 minutes
  • Yield: Serves 3 to 4 1x
  • Category: Main
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 2 cans black beans, drained and rinsed
  • 2 ears of fresh corn (or ~ 2 cups frozen corn, thawed)
  • 1 small orange bell pepper, diced*
  • 1/2 cup pickled jalapeños, roughly chopped
  • 8 ounces grape or cherry tomatoes, cut in half
  • 1/2 bunch cilantro, stems and leaves finely chopped
  • 1/4 cup diced red onion
  • 1 1/2 tablespoons avocado or olive oil
  • Juice of 2 limes (about 23 tablespoons)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon sea salt

Instructions

  1. Prep: drain and rinse the black beans and prep all of the vegetables
  2. Mix: add the beans, corn, bell pepper, pickled jalapeños, tomatoes, cilantro, and red onion to a large mixing bowl. Drizzle the oil, lime juice, and spices on top, then mix well using either a spatula or serving utensils. Let sit (I like to stick it in the fridge) for at least 10 minutes, to let all of the flavors combine. Add more salt to taste, if necessary.
  3. Serve as desired; this is a filling and hearty salad, but can also double as a dip! Store leftovers in the fridge for up to 5 days.

Notes

  • Vegetables: if you’d like to save some prep time, pulse the bell pepper, jalapeños, cilantro, and onion in a food processor until finely chopped.
  • Oil-Free: you can omit the oil from this recipe if you’d like, but the final flavor will be less creamy

Keywords: tex mex salad, vegan black bean salad, vegan bean salads, black bean salad, healthy black bean salad

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. So simple, yet so flavorful! Just made this for dinner tonight & it was absolutely delicious. Thank you for another phenomenal vegan dinner Caitlin! Xoxo.

  2. This is DELICIOUS!!! We don’t eat oil, so we omitted it and I added an avocado to give it that creaminess! It’s great on its own, or as a side dish. We rolled it up in a tortilla with some refried beans and called it a meal. Super refreshing and perfect for summer. Thank you Caitlin!!