Black Bean Salad with Vegetables and Vinaigrette

5 from 2 votes

Easy black bean salad with vegetables and vinaigrette. Great for meal prep, fiber-rich, and ready in minutes.

Prep Time15

Cook Time0

Total Time15

Course: Main Dish, Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: budget-friendly, no-cook, under 30 minutes

Servings:

Calories: 222kcal

Author: Veronique Eichler

1 can Black beans, reduced sodium 15 oz can, drained and rinsed
1 Persian or English cucumber (about 1 cup diced)
1 Yellow bell pepper
1 cup Grape tomatoes
1/4 cup Radishes
1/4 cup Red onion
1/4 cup Fresh cilantro (or swap with parsley, mint, chives, or dill)
2 tbsp White wine vinegar (or substitute lemon or lime juice)
3 tbsp Extra virgin olive oil
1 pinch Salt
1 pinch Freshly ground black pepper
Optional add-ins: dried oregano, chili powder, cayenne, smoked paprika, or any spices you like.

Rinse and drain the beans. Place the canned black beans in a colander and rinse them under cold water to remove excess sodium and starch.
Chop the vegetables. Dice the bell pepper, cucumber, and radish into pieces roughly the size of a black bean. Halve the grape tomatoes. Dice the red onion a bit smaller so it blends in nicely, and roughly chop the cilantro or other herb of your choice.
Combine everything in a bowl. Add the drained beans, chopped vegetables, and herbs to a medium mixing bowl.
Season and toss. Pour the vinegar and olive oil directly into the bowl. Add salt and pepper to taste, then toss until everything is evenly coated.
Taste and adjust. Give it a taste and adjust seasoning if needed. At this stage, you can also sprinkle in dried oregano, chili powder, smoked paprika, cayenne or any spices you love to change up the flavor.
Serve or store. Serve right away or refrigerate, covered, for up to 3 days. If serving from the fridge, let it sit on the counter for about 10 minutes so the olive oil isn’t solidified.

You can swap black beans for chickpeas, red beans, white beans, or lentils to mix up both flavor and nutrients.
Change up the flavor with fresh herbs like parsley, mint, dill, or chives, or add a pinch of dried oregano, chili powder, or cayenne for a little kick.