• 200 grams cooked black beans
  • 1 ripe avocado
  • 1 large tablespoon sweet corn
  • 5-6 cherry tomatoes
  • 1/2 onion
  • 1 small chili
  • 1 lemon (or lime)

Dressing ingredients

  • Juice of 1/2 lemon (or lime)
  • Salt
  • Pepper
  • 1 sprig of coriander (cilantro) or parsley
  • 2-3 large tablespoons olive oil

Author of this recipe

Inma - Platos Plis Plas

Inma - Platos Plis Plas

Food blogger / food writer

I love to cook using quality ingredients and prepare beautifully presented dishes to share and enjoy. Read more

This black bean salad is a fantastic salad with tons of colour and flavour, and typical for its homeland: beautiful and beloved Mexico! It's great to see how easy it can be to prepare a tasty and nutritious salad with a few select ingredients that come together perfectly.

One observation: As an alternative to green chili, like they would typically use in Mexico, I have substituted a red chili. I hope you don’t hate me for it :) It is the only "Spanish" touch I've given this recipe. I hope you try this salad because you will surely love it. Enjoy!

Total votes: 534


  1. Drain the black beans, and peel and slice the onion thinly. Cut the cherry tomatoes in half and chop the chilli.
  2. Put above ingredients into a bowl, then add the corn.
  3. Cut avocado in half, remove the pit and cut into cubes. Sprinkle with a bit of lemon juice to avoid it browning.
  4. Add to the bowl with the beans and remaining ingredients.
  5. Mince the coriander (or parsley) and mix well.
  6. In another small bowl, combine dressing ingredients and drizzle over salad.
  7. Mix well and serve.

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