Barb's Black Bean Salad

Barb's Black Bean Salad

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Barbara Scott


I just love this salad in the summertime but have made it all through the year, too. People ask me to bring this to gatherings because they like it so well. Enjoy!


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20 Min
No-Cook or Other


  • 1/3 c
    lime juice
  • 1/2 c
    avocado or olive oil
  • 1 tsp
    garlic powder
  • 1 tsp
  • 1/8 tsp
    cayenne pepper, or to taste
  • 2
    4 oz. cans diced green chilis, don't drain
  • 3
    15 oz. cans black beans, drained and rinsed
  • 2 c
    corn, drained (or more to taste)
  • 1
    ripe avocado, peeled, pitted and diced
  • 1 large
    red bell pepper, chopped
  • 2 large
    tomatoes, peeled, seeded, and chopped
  • 1/2
    medium cucumber, seeded and diced finely
  • 6
    green onions, thinly sliced
  • 1/2 c
    fresh chopped cilantro (more or less to taste)

How to Make Barb's Black Bean Salad


  1. In a medium bowl, add first 5 ingredients and whisk well. Set aside.
  2. In a large bowl, add the rest of the ingredients. Mix well. Whisk dressing again and pour over veggies. With a large spoon, gently and thoroughly mix together. Refrigerate overnight for best results.
  3. NOTE: I've also turned this into a rice salad on occasion. Use 2 cups of cooked Basmati rice and double the dressing recipe (the first five ingredients) above. It's all good!

Printable Recipe Card

About Barb's Black Bean Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Southwestern
Other Tag: Quick & Easy

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