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Cold Black Bean Salad

Cold Black Bean Salad

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Cold black bean salad with a bite! It makes a great side dish for any Mexican or Southwestern dish. This recipe has become a healthy favorite in our family. Adjust the amount of serrano pepper to suit your spice tolerance.

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 890 mg
  • 36%

Based on a 2,000 calorie diet


  1. In a medium serving bowl, mix together the black beans, tomatoes, chilies, bell pepper, vinegar, oil and salt. Chill for 1 hour before serving.
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So great! I added some corn and cilantro--what a refreshing salad! Thanks for the recipe.


This was great! I have to say I didn't have serrano peppers, but I used chipotle instead and it was delicious. I also added a green chile pepper, for color. Thanks Lindalu!


I had to really work with this. If prepared as the recipe stands it has a few problems, at least for me, but they were easily remedied. First, three serrano peppers is a LOT of peppers, particular if they happen to be really hot (mine were) - so I significantly cut back on them so that they acted more as seasoning, and I filled the gap with green bell pepper. Vegetable oil didn't appeal to me, nor did the ratio of vinegar to oil. I used olive oil and white wine vinegar in a ratio of 3:1 instead. Finally, salt alone was not enough to season this, but again, it was easy enough to add some cumin and garlic powder. Kind of blah and too tangy as written, excellent (five stars in my view!) with a little tinkering.