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+ servings

Mexican Black Bean and Tomato Salad

4 from 1 vote
Course Salads
Cuisine Gluten-free, Mexican, Spicy Food, Vegan, Vegetarian
Servings 4


  • cups cooked black beans or one (16-ounce) can, rinsed and dried
  • 1 to 2 chopped fresh tomatoes (or a pint of halved cherry tomatoes)
  • 1 green bell pepper, chopped
  • a little red onion or a couple of green onions chopped
  • several sprigs of fresh cilantro chopped


  • 2 tbsp olive or vegetable oil
  • 2 tbsp fresh lemon or lime juice
  • 1 to 2 cloves garlic crushed
  • 1 to 2 tsp cumin powder
  • 1 to 2 tsp chili powder
  • Pinch of salt


  • In a medium bowl, mix the dressing ingredients. Then add the remaining ingredients and toss thoroughly.


— Robin Taylor, Featherstone Farm CSA member
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