Hearty black beans and corn might seem like humble pantry staples, but together, they make a flavor-packed, filling salad that is anything but basic. Combined with my creamy Southwest tahini dressing, jalapeno, cherry tomatoes, and vegan feta cheese, this Mexican black bean salad is creamy, crunchy and sweet with just the right amount of heat - an absolutely irresistible combo for summer entertaining. Best of all, it requires absolutely no cooking, so you don't have to heat up the kitchen one bit. Perfect for those scorching summer nights!
What is Mexican Black Bean Salad?
This easy black bean salad is super simple, yet has so much flavor packed into every bite.
We're talking lots of fresh limes, cilantro, jalapeno, and vegan feta, which gives it a bold, fresh flavor and heat all balanced out by hearty black beans and sweet corn.
While this isn't a traditional Mexican dish, it's inspired by the bold, fresh flavors common in Mexican cuisine.
I've also adapted the recipe to be vegan, as well, making it suitable for plant-based eaters as well as people who need to avoid eggs or dairy. Don't worry - you are not compromising on flavor here. It's one of the most flavorful dishes you can possibly make without cooking a single thing.
Serve it with your favorite plant-based Mexican recipes, like Vegan Enchilada Verdes for a cozy weeknight meal or alongside this Air Fryer Street Corn at your next backyard BBQ!
Why you’ll love this Mexican Black Bean Salad Recipe
- Super simple salad that requires absolutely no cooking - perfect for those hot summer nights
- Great side dish for summer parties, potlucks, or even meal prepping
- With plenty of fresh vegetables, protein, fiber, and healthy fats, this is a side dish that eats like a main meal
- Loaded with vibrant, fresh flavors everyone loves
- Can be served over a bed of greens or scooped with tortilla chips!
- Fantastic option for meal prep so make a double batch!
Helpful Tip
Make this Mexican bean salad the day before and let it sit overnight in the fridge for the very best flavor.
Ingredients for Mexican Black Bean Salad
You can nearly count the ingredients for this recipe on one hand! It relies on mostly pantry staples, which makes it easy to throw together at the last minute for a summer potluck or party. The flavors are tried-and-true and always taste great together.
- Frozen corn - Frozen corn tastes much fresher than the canned stuff, and thaws very quickly. It adds a nice, sweet flavor and a lovely bite. Feel free to use fresh corn kernels, if you prefer.
- Black beans - Canned black beans are so inexpensive yet add plenty of plant-based protein and fiber to make this salad eat like a main meal.
- Cherry tomatoes - For a fresh, bright flavor.
- Green onion - This adds a nice freshness and a little extra color.
- Jalapeno - I love adding jalapeno peppers for a little heat, although you can substitute red bell pepper if you preferred.
- Vegan feta cheese - This cheese is creamy and salty, which works really well with the beans and corn. You can also use vegan cotija cheese or queso fresco, but those are often harder to find.
- Southwest Tahini Lime Dressing - This is one of my all-time favorite salad dressing recipes because it's so bright, refreshing, and easy. You'll need tahini, fresh lime juice, fresh cilantro, and a little salt. No olive oil needed! The tahini will add plenty of creaminess on its own.
How to Make Mexican Black Bean Corn Salad
This is a great dish during the summer when it's way too hot to cook. You don't have to heat a single thing - just blend the dressing and toss everything together. It's truly that simple.
- Make dressing in a high speed blender by adding tahini, lime juice, water, cilantro, and salt. Blend until smooth and creamy.
- In a large bowl, make salad by adding corn, black beans, tomatoes, green onions, jalapenos, and half the vegan feta.
- Next add the dressing to the salad and mix until well combined. Crumble remaining feta on top.
- Serve and enjoy!
Storing Suggestions
Store any leftover salad in an airtight container in the fridge for no more than 3-4 days. Serve cold.
Tips for Making the Best Mexican Black Bean and Corn Salad
- Grill the corn. Frozen corn is really convenient, but if you want to load up on flavor, grill the ears of corn to caramelize the kernels. So good!
- Make it your own! Toss in red onion, avocado, or crunchy bell peppers for an extra pop of flavor and texture.
- Zest it up. Add lime zest to the dressing for an extra flavor boost.
- Add nuts or seeds. Some toasted pepitas, sunflower seeds, or chopped pecans add a nice crunch.
FAQs
If you aren't a fan of black beans or just want to change things up, try using chickpeas or cannellini beans instead. Both options work really well in salad recipes.
This is intended to be served as a cold side dish or entree. The ingredients will have the best flavor and texture chilled from the fridge, although you can let it set at room temperature for up to 2 hours.
I always have a stash of canned black beans in the pantry because they're ready to serve right away and cost barely anything. But if you prefer to use dried beans, that works too. You can either soak them overnight and then boil the next day, or cook them in the pressure cooker. Just be careful not to overcook them or they can become soft and mushy.
Other Delicious Black Bean Recipes
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Mexican-Inspired Black Bean Corn Salad (Vegan)
Ingredients
Salad Ingredients
- 16 oz frozen corn defrosted
- 15 oz can black beans rinsed and drained well
- 1 cup cherry tomatoes halved
- 1 cup chopped green onion white and green parts
- 1 large jalapeno seeded and diced
- ½ cup vegan feta cheese
Dressing Ingredients
- ½ cup sesame tahini
- 2 limes juiced
- ½ cup water
- 1 bunch cilantro leaves and stems
- ¼ tsp salt
Instructions
- Make dressing in a high speed blender by adding tahini, lime juice, water, cilantro, and salt. Blend until smooth and creamy.
- Make salad by adding to a bowl the corn, black beams, tomatoes, green onions, jalapenos, and half the vegan feta.
- Next add the dressing to the salad and mix until well combined. Crumble remaining feta on top
- Enjoy within 3-4 days for best quality