Mexican Black Bean Salad

With fresh flavours and the perfect combination of textures between the crunch of the capsicum and Spanish onion and the softness of the black beans and avocado, you’ll look forward to this vegetarian dish on your weekly menu.

About this Recipe

By: Erin O’Neill – Accredited Practising Dietitian

Mexican black bean salad is a dish full of vegetables, legumes, spices and seasonings that make it mouthwatering.  Being a salad, you can take a bit of creative license with what goes into this recipe. This just makes this easy recipe all the more appealing to prepare.

It is a great addition to your list of go-to vegetarian recipes because it is versatile, easy to make and also very healthy. Enjoy it as a meal on its own, as a dip or as a side dish with a lean piece of meat, chicken or fish.



Ready In:

15 mins

Skill Level:


Good For:

Dinner or lunch


  • 2 cups black beans (canned)
  • 1 red capsicum (chopped)
  • 1/4 red onion (chopped)
  • 1 avocado (diced)
  • 1/4 cup lime juice
  • 1/4 tsp chilli powder
  • 1/4 tsp cumin (ground)
  • pinch salt

Step by Step Instructions

Step 1

Begin by chopping your red capsicum, red onion and avocado into small chunks.  Then drain your canned black beans and rinse them under running water until the water runs clear (this will help to reduce their “gas” effect later).  Then you can combine them all in a large mixing bowl.

Step 2

 Now you combine the lime juice, chilli powder, cumin and salt in a jar.  Seal the jar with a lid and give it a good shake until it is all combined.  Pour the dressing over the black beans and vegetable mixture and stir it gently (be careful not to mash the avocado if it is quite ripe) it all until it is combined.

Step 3

Place it all in the fridge for 20-30 mins to chill it before serving.


– If you want to increase the flavour you could add coriander (unless you’re one of those who despise it – p.s you’re weird. ha!), tomato, corn or hot sauce.

– If you don’t have any black beans you could also make this salad with canned lentils or chickpeas.

– Leftovers will keep in the fridge for up to 3 days (that’s if it lasts that long!).

Photo's of baked chicken and tomato, avocado and spinach salad in grey bowl..

Mexican Black Bean Salad

Prep Time15 mins
Total Time15 mins
Course: Main Course, Salad, Side Dish
Cuisine: Mexican
Keyword: gut health, quick, summer, vegetarian
Servings: 4


  • 2 cups black beans canned
  • 1 red capsicum chopped
  • ¼ red onion chopped
  • 1 avocado diced
  • ¼ cup lime juice
  • ¼ tsp chilli powder
  • ¼ tsp cumin ground
  • pinch salt


  • In a large mixing bowl combine the black beans, capsicum, onion and avocado.
  • Add the lime juice, chilli powder, cumin and salt to a jar. Seal with a lid and shake until combined. Pour the dressing over the black bean mixture and stir until evenly coated.
  • Serve chilled and enjoy.


Calories 210
Fibre 12g
Protein 9g
Fat 8g
Saturated fat 1g
Carbohydrate 30g
Sodium 85mg