Name: Easy No-Cook Black Bean Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels (fresh, canned, or thawed if frozen); 1 red bell pepper, diced; 1/4 cup red onion, finely chopped; 1 cup cherry tomatoes, halved; 1/4 cup fresh cilantro, chopped; 2 tablespoons lime juice; 2 tablespoons olive oil; 1 garlic clove, minced; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper

This easy no-cook black bean salad is fresh, colorful, and packed with flavor. I like how it comes together in minutes with simple ingredients, making it a perfect side dish or light meal. The mix of beans, veggies, and a zesty dressing makes every bite refreshing and satisfying.

Easy No-Cook Black Bean Salad

Why You’ll Love This Recipe

I like this recipe because it’s quick, healthy, and requires no cooking at all. I can throw it together on a busy day and still enjoy something filling and nutritious. It’s also very versatile—I enjoy it as a salad, a dip with chips, or even as a topping for tacos.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

canned black beans, drained and rinsed
corn kernels (fresh, canned, or frozen and thawed)
red bell pepper, diced
red onion, finely chopped
cherry tomatoes, halved
fresh cilantro, chopped
lime juice
olive oil
garlic, minced
cumin
salt
black pepper

Directions

I start by adding the black beans, corn, bell pepper, onion, tomatoes, and cilantro to a large mixing bowl.
In a small bowl, I whisk together lime juice, olive oil, garlic, cumin, salt, and pepper.
I pour the dressing over the salad and toss everything until well coated.
I like to let it sit for at least 10 minutes before serving so the flavors blend nicely.

Servings and timing

This recipe makes about 4 servings. It usually takes me 10–15 minutes to prepare, and since it’s no-cook, it’s ready to enjoy immediately.

Variations

I sometimes add avocado for creaminess, or jalapeños when I want a little heat. When I need more protein, I mix in grilled chicken or shrimp. For a heartier meal, I serve it over quinoa or rice.

storage/reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. I don’t reheat it since it’s meant to be enjoyed cold or at room temperature. If I add avocado, I usually mix it in right before serving so it stays fresh.

FAQs

Can I use dried black beans instead of canned?

Yes, I cook dried beans ahead of time and let them cool before using them in the salad.

Can I make this salad ahead of time?

Yes, I often prepare it a few hours in advance and keep it chilled until serving. It tastes even better as the flavors develop.

What can I serve this black bean salad with?

I like to serve it with tortilla chips, alongside grilled meats, or as a topping for tacos and burritos.

Can I use lemon juice instead of lime?

Yes, I sometimes use lemon juice when I don’t have limes, and it gives a slightly different but still bright flavor.

Is this recipe vegan?

Yes, the salad is naturally vegan and gluten-free, which makes it a great option for sharing at gatherings.

Conclusion

This easy no-cook black bean salad is one of my go-to recipes when I need something quick, healthy, and flavorful. I like how refreshing it is and how easily I can change it up with different add-ins. Whether I enjoy it as a side dish, snack, or light meal, it always hits the spot.