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Colorful Black Bean Salad

Cherry tomatoes and yellow pepper add splashes of color this black bean salad. "I like to let it stand for at least 15 minutes before serving to allow the flavors to blend," suggests Laurie Mace of Los Osos, California.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    8 servings


  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 pint cherry tomatoes, quartered
  • 1 medium sweet yellow or green pepper, julienned
  • 4 green onions, chopped
  • 3 tablespoons minced fresh cilantro
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • In a salad bowl, combine the beans, tomatoes, yellow pepper, onions and cilantro. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over vegetables and toss to coat. Chill until serving.
Nutrition Facts
3/4 cup: 137 calories, 4g fat (0 saturated fat), 0 cholesterol, 480mg sodium, 18g carbohydrate (0 sugars, 7g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

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  • sgronholz
    Aug 7, 2016

    This salad was so easy to make and absolutely delicious! I'm always looking for great recipes to showcase my garden produce and this one was perfect! I can't wait to make it again!

  • ruxpin
    Jun 9, 2014

    My whole family really likes this salad. I have taken the salad to work pot lucks and it was well liked there also.

  • 4angels9798
    Sep 1, 2012

    A wonderful summer salad. I have been making this salad, with my garden's help, since I found this recipe in 2002. I lost all my Quick Cooking magazines, this website is an excellent resource for me.

  • rowensplus3
    Dec 31, 2009

    No comment left

  • mbdumee
    Sep 17, 2007

    No comment left