Name: No-Cook Black Bean Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican-Inspired
Ingredients: 1 (15 oz) can black beans, drained and rinsed; 1 cup corn (frozen and thawed or canned and drained); 1 red bell pepper, diced; 1/2 cup cherry tomatoes, halved; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1 avocado, diced (optional); 2 tbsp lime juice (about 1 lime); 2 tbsp olive oil; 1/2 tsp ground cumin; Salt and pepper to taste

This No-Cook Black Bean Salad is one of my favorite quick meals when I want something fresh, filling, and full of flavor—without turning on the stove. It’s made with canned black beans, colorful veggies, and a zesty dressing that ties everything together. I can toss it together in minutes and serve it as a side, a light main, or scoop it up with tortilla chips.

Why You’ll Love This Recipe

I love how fast and versatile this salad is. There’s no cooking involved, and it’s loaded with protein, fiber, and crunch. It works as a meal prep option, picnic side, or last-minute lunch. I also like that it’s plant-based, naturally gluten-free, and easy to customize depending on what I have on hand. It tastes even better after sitting for a while, letting all the flavors mingle.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned black beans, drained and rinsed
Corn (frozen and thawed or canned, drained)
Red bell pepper, diced
Cherry tomatoes, halved
Red onion, finely chopped
Fresh cilantro, chopped
Avocado, diced (optional but highly recommended)
Lime juice
Olive oil
Cumin
Salt and pepper

Directions

I start by combining the black beans, corn, bell pepper, tomatoes, onion, and cilantro in a large bowl.
In a small bowl, I whisk together lime juice, olive oil, cumin, salt, and pepper to make the dressing.
I pour the dressing over the salad and toss everything gently to coat.
If I’m adding avocado, I fold it in last to keep the pieces whole.
I let the salad sit for 10–15 minutes to let the flavors come together—or longer if I have time.

Servings and timing

This recipe makes about 4 servings as a side dish or 2 servings as a main. It takes just 15 minutes to put together—no cooking required.

Variations

Sometimes I add diced cucumber or green onions for extra crunch. When I want more heat, I toss in chopped jalapeño or a splash of hot sauce. I’ve also mixed in quinoa or bulgur to turn it into a heartier grain salad. If I want it creamy, I add a spoonful of Greek yogurt or a drizzle of tahini.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It tastes even better the next day. I don’t reheat this salad—it’s best served cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I often make it a few hours in advance. I just add the avocado right before serving to keep it fresh and green.

What beans work best?

I stick with black beans for this version, but I’ve also used pinto beans or chickpeas when I’m out—they all taste great.

How can I serve this?

I eat it on its own, scoop it up with tortilla chips, spoon it over greens, or wrap it in a tortilla for an easy veggie burrito.

Is this salad spicy?

Not unless I add jalapeño or hot sauce. It’s mild by default but easy to spice up if I want more kick.

Can I freeze it?

I don’t recommend freezing it because the veggies and beans lose their texture. It’s best eaten fresh or within a few days.

Conclusion

This No-Cook Black Bean Salad is one of those recipes I turn to again and again. It’s fresh, fast, and full of vibrant flavor. Whether I’m making a healthy lunch or a colorful side dish, this salad always delivers—and I love how easy it is to make with whatever I’ve got in the kitchen.