Black Bean Salad

Ensalada de Frijoles Negros


Preparation info

  • Difficulty


  • 10


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

Several years ago we were having a cookout and I made too much pico de gallo. Not knowing what to do with it I decided to add some black beans and canned corn to the leftover salsa. After tasting it and tweaking it some more, such as adding diced avocados and red onions, I finally got the taste I was looking for. So here you have it, one of my favorite light, quick, and easy cold salads. Just be sure to double the batch for parties—it goes quickly!


  • cup red wine vinegar
  • cup extra virgin olive oil
  • teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • Juice of 1 lime
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 2 (15-ounce) cans black beans, rinsed and drained (or 4 cups freshly cooked black beans)
  • 4 roma tomatoes, seeded and chopped
  • ½ red onion, finely chopped
  • Handful cilantro, chopped
  • 1 (15-ounce) can corn, drained
  • ½ serrano pepper, finely chopped (optional)
  • 1 avocado, pitted, peeled, and cubed (optional)


In a small bowl make the dressing by combining the red wine vinegar, olive oil, cumin, coriander, lime juice, salt, and ground black pepper.

Put the black beans in a large bowl. Add the tomatoes, red onion, cilantro, corn, and serrano pepper, if using. Add the dressing and toss. Add avocados, if using, and toss gently.

Chill salad for about 30 minutes or overnight to marinate. Mix one more time before serving.