Tex-Mex Black Bean Salad

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

5 from 5 reviews

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.


  • 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


  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.


  • 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