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Calico Black Bean Salad

This salad reflects the Caribbean culture here in South Florida. The combination of black beans, tomatoes and onions with a vinaigrette is great alongside pork or chicken. It’s perfect for picnics and convenient, too, since you can make it a day ahead. —Linda Holland, Lantana, Florida
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    6 servings


  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 4 green onions, thinly sliced
  • 2 plum tomatoes, chopped
  • 1 medium onion, chopped
  • 1 large sweet red pepper, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil


  • In a salad bowl, combine the beans, green onions, tomatoes, onion and red pepper.
  • In a small bowl, whisk the dressing ingredients. Drizzle over vegetables and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts
3/4 cup: 123 calories, 5g fat (1g saturated fat), 0 cholesterol, 336mg sodium, 16g carbohydrate (4g sugars, 4g fiber), 4g protein.

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Average Rating:
  • ms11145
    Feb 10, 2017

    Love this salad. I actually use it as a dip with Tortilla chips. I used lime juice instead of lemon and added chopped avocado and cilantro. Will definitely make this again.

  • chrisela
    Jun 28, 2013

    No comment left

  • organicmother
    Dec 15, 2011

    No comment left

  • jsoc
    Nov 5, 2011

    Have made this recipe twice and compliments both times. My husband and I really like it. I would make it anytime at all!

  • Surfensusie
    Aug 3, 2011

    Great Black Bean Salad, as there is only two of us, I only used one can of Black Beans......which was just great, very tasty, my husband would like more!