Simple Summer Black Bean Salad

Black beans are a staple in my summer kitchen. Rich in nutrients from folic acid (256 mcg per cup) to calcium (46 mg per cup), black beans are a good source of plant protein (15 g per cup) and a very high source of fibre at (15 g per cup). Use this recipe as a guide, and add in whatever you have on hand. Bean salads like this one are great on nights when it is too hot to turn on the stove, and perfect as a light summer lunch. Serve with crackers and green salad if desired.


2 cups cooked black beans (1 large can or 1 cup dried beans, soaked and cooked)

1 small bunch (or 1/2 a large bunch) Cilantro

1 red pepper chopped

fresh tomato, chopped (optional)

1/2 an English cucumber, diced

1/2 – 1 avocado, cubed (add later if taking for lunch the next day)

1 atulfo mango, diced (optional)

1-2 green onions, chopped (optional, if not using garlic in the dressing)


1/4 – 1/2 cup olive oil

fresh lime juice (approx 2 tbsp, or the juice of 1-2 limes)

1/2 tsp ground dried coriander

1 tsp ground dried cumin

1 clove finely chopped or minced fresh garlic (optional)

Sea salt to taste (less if using canned beans)

Combine salad ingredients in a bowl. Combine dressing ingredient in a jar, and shake to blend. Pour dressing over salad, toss. Eat!

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