Ina Garten Black Bean Salad
Ina’s black bean salad is a cold, no-cook salad made with canned black beans, red bell peppers, corn, red onion, and a citrusy vinaigrette. It’s tossed with fresh herbs like cilantro or parsley and sometimes finished with a splash of lime or lemon juice. It’s fresh, protein-packed, and full of flavor.
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Salad
- Cuisine: American
Ingredients
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2 (15-ounce) cans black beans, rinsed and drained
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1½ cups cooked corn (or thawed frozen corn)
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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½ red onion, finely chopped
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1 jalapeño, seeded and minced (optional)
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¼ cup chopped fresh cilantro or parsley
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1 avocado, diced (optional, for garnish)
For the vinaigrette:
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¼ cup freshly squeezed lime juice (about 2 limes)
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2 tablespoons red wine vinegar
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1 teaspoon Dijon mustard
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½ teaspoon ground cumin
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½ teaspoon kosher salt
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¼ teaspoon black pepper
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⅓ cup extra virgin olive oil
Instructions
Dice the bell peppers, chop the red onion, and mince the jalapeño if using. Place all the prepped veggies in a large mixing bowl.
Rinse and drain the black beans thoroughly. Add them to the bowl along with cooked or thawed corn kernels.
In a small bowl, whisk together lime juice, red wine vinegar, Dijon mustard, cumin, salt, and pepper. Slowly drizzle in olive oil while whisking until the dressing is emulsified.
Pour the vinaigrette over the bean and vegetable mixture. Toss gently to coat all ingredients evenly.
Stir in chopped cilantro or parsley. Cover and refrigerate for at least 30 minutes to let the flavors blend.
Just before serving, gently fold in diced avocado if using. Serve chilled or at room temperature.