Colorful, crunchy, and full of flavor, this black bean salad is an effortless way to kick off summer. With just a handful of pantry staples and fresh garden produce, it makes a bright, satisfying dish that shines on any table.
If you can open a can and chop a pepper, you can make this salad. It’s ideal for busy weeknights, potlucks, or a festive #TacoTuesday addition.
This recipe is the essence of convenience cooking—simple, economical, and nourishing. Black beans add protein, while corn, tomatoes, and pepper contribute vegetables and vibrant color. A creamy sour cream dressing finishes the salad with a tangy touch.
Variations
Swap ingredients freely based on what you have. Any canned beans will work in place of black beans, or cook dried beans ahead of time for lower sodium. Use frozen or fresh corn instead of canned, and fresh diced tomatoes if you prefer. Red or yellow bell peppers are great alternatives to green.
For seasoning, chili powder or red pepper flakes can replace packaged taco seasoning if you want a simpler spice profile. Garden-fresh produce will make this salad especially bright and flavorful.
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Black Bean Salad Recipe
Ingredients:
- 14 oz black beans (canned)
- 14 oz whole kernel corn (canned or frozen)
- 14 oz diced tomatoes (canned or fresh)
- 1 large green bell pepper, diced
- 1/4 cup sour cream
- 1 tablespoon taco seasoning
Directions:
- Open the beans, drain and rinse until the water runs clear.
- Drain the corn and tomatoes if using canned.
- Chop the green pepper into roughly 1/4-inch pieces.
- Combine the beans, corn, tomatoes, and chopped pepper in a medium bowl or a 2-quart serving dish.
- Add the sour cream and taco seasoning, then stir until everything is evenly coated.
Approximate Nutritional Information
Servings per recipe: 6. Per serving: Calories ~167; Fat ~3g; Cholesterol ~5mg; Sodium ~476mg; Carbohydrates ~32g; Protein ~7g.
Make It a Meal
Serve this salad with tortilla chips as a snack or side. It also makes a tasty taco filling with grilled chicken or seasoned ground beef, or serve it over lettuce with a sprinkle of cheese for a satisfying lunch.
The charm of this salad lies in its flexibility—use your favorite beans, peppers, and seasonings to suit your tastes. It keeps well in the refrigerator for up to five days, making it a great option for lunches. Note that it does not freeze well, as the peppers become soft when thawed.
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