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Black Bean Salad with Cumin-Lime Dressing

Quick and easy Black Bean Salad with a Cumin Lime Vinaigrette makes lunch or dinner fast and nutritious!

black bean salad on a bowl of greens in a white bowl

Years ago, the Atlanta Journal Constitution ran a column each week called the 5:30 challenge. The challenge was for cooks to send in recipes that could quickly be made after work—5 ingredients put together in 30 minutes.

I loved this column so much that when they came out with a cookbook, I purchased one for myself and then about 3 more for friends. Five ingredients keeps things relatively healthy and I loved the ease of preparing those dishes.

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Chickpea Salad - simple salad with chickpeas and fresh herbs

One of my favorites and probably most often made is this Black Bean Salad. I've adapted the recipe to suit our tastes and often throw this together for lunch at home. It's a healthy, filling, protein-rich dish which keeps for a couple of days in the refrigerator and it's great for a meatless main meal or as a side with fish or chicken.

roasted red pepper and green onions on a cutting board with a knife

How to Make Black Bean Salad

All you need are a couple of cans of black beans, cumin, fresh lime, scallions, and roasted red peppers. Salt and pepper don't count in the 5 ingredient challenge, so add those to taste as well. Rinse and drain the beans.

In a large serving bowl, whisk the cumin and lime juice together.

olive oil and spices in a bowl

Rinse and drain the beans and add to the cumin mixture. Add chopped roasted peppers and scallions and stir gently. Then stir in a tablespoon of olive oil for a richer flavor.

Other suggestions for additions are cubed Pepper-Jack cheese, corn, chopped celery or green tomatoes.

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Black Bean Salad with Cumin-Lime Dressing

Black beans, lime and cumin make this dish a great summer lunch or meatless main meal.
4.75 from 4 votes
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Course: Salad
Cuisine: American
Keyword: black bean salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 213kcal
Author: Lucy Brewer


  • ½ teaspoon ground cumin
  • cup fresh lime juice
  • 2 15- ounce cans black beans, rinsed and drained
  • 3-4 scallions, chopped
  • ¾ cup roasted red pepper, chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste


  • Whisk cumin and lime juice in a large bowl.
  • Add beans, scallions and red peppers and mix gently.
  • Stir in olive oil, salt and pepper.


Serve over a bed of arugula or as a filling in warm tortillas. Can add cubed Pepper-Jack cheese, corn, chopped celery or chopped green tomatoes. 


Serving: 4servings | Calories: 213kcal | Carbohydrates: 34g | Protein: 11g | Sodium: 365mg | Fiber: 11g
Recipe Rating


Wednesday 24th of April 2013

I made this yesterday. It was a big hit. I added a little dry Greek oregano, and more oil. You will not find a Greek who measures olive oil with a spoon. So more olive oil, added the corn and cheese and sliced avocado. No leftovers....


Tuesday 13th of March 2012

Wow, that looks good! I'm dealing with salad fatigue so, this will be a great change. 'Can't wait to give it a try!

I'm sooo getting that book, I just found it on Amazon :)