Mexican Black Bean Salad

This tasty side takes about 10 minutes to prepare and tastes even better when made the day before and left in the refrigerator overnight to allow all the flavors to marry.

Recipe by Rori Trovato; photo by Luca Trovato

Mexican Black Bean Salad

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    1/2 red onion, minced fine 1 1/2 teaspoon kosher salt
    2 cloves garlic, minced 3 tablespoons fresh lime juice
    1/4 cup chopped cilantro 1/3 cup olive oil
    1 jalapeno, chopped fine (use more or less depending on desired heat) 2 15-ounce cans black beans, drained and rinsed
    1 tablespoon ground cumin


    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      In a large bowl, mix all the ingredients except the beans with a whisk until well blended

    • 2

      Add the beans and mix we

    • 3

      Adjust seasoning with additional salt if desired.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving