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Black Bean Salad

Prep Time15 minutes
Course: Salad
Cuisine: American
Keyword: black bean salad
Servings: 6 people
Author: Catalina Ruz Gatica, MS, RDN, LDN


  • 1 15 oz can black beans, drained and rinsed low/ reduced sodium
  • 1 cup chopped celery (about 2 stalks)
  • 1/2 avocado, diced in small squares
  • 1/2 cup corn (can use corn from frozen or canned)
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped jalapeño or spicy pepper (can substitute for red pepper if you don't like spicy foods)
  • 1 tbsp olive oil extra virgin
  • 1 tsp apple cider vinegar
  • 2 lemons juiced
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • salt and pepper to taste


  • In a large bowl, combine black beans, celery, avocado, corn, cilantro and jalapeño.
  • In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, garlic powder, cumin, salt, and black pepper. Pour over black bean mixture and stir to combine.
  • Serve at room temperature or chilled. Enjoy!