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    You are here: Home » Food » Side Dish Recipes

    Black Bean Salad – Perfect BBQ Side Dish

    February 7, 2020 By Sean Martin 6 Comments

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    Jump to Recipe
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    black bean salad pin
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    black bean salad pin

    This Black Bean Salad is an easy and fresh BBQ side dish with flavors from fresh tomatoes, heat from jalapeños and finished with a citrus vinaigrette.

    It makes a great accompaniment to dishes like a brisket spread, baby back ribs, or even a relish for burgers. Heck, you can even eat it with chips!

    black bean salad served with chips

    And is this dish healthy? We think so, but check out this article for more details on the health benefits of black beans.

    Jump to:
    • Do You Cook Black Beans For Salad?
    • How to Make a Black Bean Salad
    • Black Bean Dressing Recipe
    • Variations for the Salad
    • Other Great BBQ Sides
    • Black Bean Salad Recipe With Lime and Pepper Dressing

    Do You Cook Black Beans For Salad?

    No. It’s easier to use canned low sodium black beans, rinse them in a strainer and then add them to the salad. The texture is soft, the flavor is still very good and there is no need to spend time soaking and cooking the black beans.

    How to Make a Black Bean Salad

    It cannot be any easier. Simply rinse the beans, prep your fresh ingredients, and then add them together in a large bowl. Add the dressing and stir.

    Black Bean Salad ingredients
    The color and fresh flavor is amazing

    Season as needed and serve. You can prep this salad a day in advance, it is great on day two for leftovers.

    Black Bean Dressing Recipe

    When making a black bean salad dressing, or even cowboy caviar, we use three flavor profiles to build our dressing. We start with acid, add olive oil and finish with our herbs or spices. It’s so easy to modify to your palate.

    • Acid – Red Wine Vinegar is great, alternatively you can use rice wine vinegar, white balsamic vinegar, or even white wine vinegar. We also add lime, which in addition to acid, gives a fresh bright flavor to the dressing.
    • Extra Virgin Olive Oil – The oil is great to bind together the acid and other ingredients. You can use a flavored version like garlic or jalapeno, or use a high quality olive oil. Arbuequna style olive oil is fruity and amazing with this dish.
    • Herbs or Spices – We love keeping it simple with a good quality kosher salt and pepper. But you can add cumin, cayenne, thyme, or any host of flavors that you like. Start small and add more after you taste it in the salad.

    We really want the freshness of the black bean salad to be the star. So we add a little bit of a dressing to give some acidity and a binding agent. But we don’t go overboard and we only make a little bit.

    Add the dressing just before serving, because the black beans will absorb the dressing if made in advance.

    Variations for the Salad

    • Add Cumin for some earthy flavor
    • Double the dressing portion for a relish
    • Use a flavored vinegar or olive oil
    • Add other beans for more flavor and color like White Beans

    Other Great BBQ Sides

    • Grilled Shishito Peppers are great when in season.
    • Mac and Cheese is always a go to.
    • Cold Lentil Salad with smoked sausage is another great option.
    close up of black bean salad

    Black Bean Salad Recipe With Lime and Pepper Dressing

    The perfect BBQ side dish that can double as a relish and topping for a variety of dishes.
    4.38 from 45 votes
    Print Pin Rate Save Saved!
    Prep Time: 15 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6 people
    Calories: 107kcal
    Author: Mary Cressler | Vindulge
    Cost: $15.00

    Ingredients

    • 2 15 ounce cans low sodium black beans, drained and rinsed
    • 1 15 ounce can sweet corn, drained
    • 1 cup quartered cherry tomatoes
    • ½ cup diced red onion
    • ¼ cup diced orange bell pepper
    • ¼ cup diced red bell pepper
    • ¼ cup diced avocado
    • ¼ cup diced jalapeños, ribs and seeds removed
    • ¼ cup cilantro

    Dressing

    • ¼ cup extra virgin olive oil
    • 1 lime fresh squeezed
    • 1 tablespoon red wine vinegar
    • ¼ teaspoon kosher salt
    • ¼ teaspoon coarse black pepper
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    Instructions

    Dressing

    • In a small bowl, combine all ingredients and whisk to incorporate.

    Black Bean Salad

    • In a large bowl, combine all ingredients and mix using your hands (it's easier).
    • Add the dressing and then using a large spoon mix.
    • Add additional salt and pepper to taste.

    Nutrition

    Calories: 107kcal | Carbohydrates: 5g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 610IU | Vitamin C: 30mg | Calcium: 10mg | Iron: 1mg
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge

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    Reader Interactions

    Comments

    1. Katie says

      September 08, 2022 at 3:10 pm

      This is delicious but your nutrition facts are way off!!

      Reply
      • Mary says

        September 11, 2022 at 3:46 pm

        Thank you. We use an automated system but for portion sizes revalidating the information seems consistent with what we published.

        Reply
    2. Dawn says

      May 27, 2022 at 12:59 pm

      5 stars
      I make a similar recipe and add a can of chopped mandarin oranges! Reserve the juice and use for the acid portion of the dressing. Very good and you can even eat it like salsa. This is such a fantastic versatile recipe.

      Reply
      • Sean Martin says

        May 27, 2022 at 1:16 pm

        Love the addition of the citrus, especially as an added dressing. We agree that there are so many ways to modify this to your own preference for sure.

        Reply
    3. Sandi says

      February 08, 2021 at 7:28 am

      5 stars
      We made this last night and it was delicious!! Do you have the nutrition facts for this recipe?

      Reply
      • Sean Martin says

        February 08, 2021 at 9:20 am

        Thank you Sandi! We just updated the recipe card to include the nutrition information.

        Reply

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    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

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