Planning a Mexican dinner, then this Warm Black Bean salad recipe should be on top of your list. This Bean salad is so delicious by itself or wrapped inside a burrito or enchilada.
Mexican dinners are very often made in my house and I love to include bean recipes whenever I am making them. Usually, for quick fixes on weeknights, I just open a can of refried beans, heat it up, and use it as a side.
But lately, we all have started to not like refried beans. That is when I started making this Warm Mexican Black Bean Salad and it is definitely far more delicious than that can of refried beans.
If time permits and if I am well-planned, I soak the black beans and cook them to make this Mexican black bean salad. But, most of the time, I just used canned black beans. I buy the ones with reduced sodium (salt) or the no-salt ones. This way I have control over how much salt I add.
When using the canned ones, I wash the beans well under running water for few times and then use them in the recipe. It is definitely a time saver and helps during unplanned meals.
I have used chili powder in the recipe, but if preferred, you could use finely chopped jalapenos for the heat. Since I was serving this for my boys as well, I stayed away from the jalapenos, but if I was making it just for adults, I would definitely be using the jalapenos as it adds a very nice layer of flavor to the salad.
Ingredients to make a black bean salad
- Black beans - 1 can (15.5 oz)
- Onion - ½ cup (finely chopped)
- Tomato - 1 (deseeded and finely chopped)
- Garlic - 1 clove (minced)
- Roasted cumin powder - 1 tsp
- Chili powder - ½ tsp
- Cilantro - 2 tablespoon (finely chopped)
- Lime juice - 2 teaspoon (adjust as needed)
- Oil - 1 tsp
- Salt - to taste
Procedure -
Rinse the canned black beans well under running water.
In a pan, heat the oil and add the chopped onions. Sauté until translucent and then add the minced garlic. Cook for 15 more seconds.
- Now add the chopped tomatoes and cook for about 2 minutes until the tomatoes are slightly softened. Make sure that you don’t make it mushy. Add the dry spice powders and salt and mix well.
- Now add the black beans and cook for 2 more minutes for flavors to combine. Add the chopped cilantro and give it one final mix.
- Take the bean salad off the flame and then add the lime juice. Mix to combine and serve the Warm Black Bean Salad.
Serving suggestions
I usually serve it as a side with Enchilada dinner.
This can also be used as a layer in this Baked Mexican Tortilla Pie .
This is also a great black bean recipe to fill inside this Mexican bean Wrap .
Also, we can use this black bean salad recipe in the Mexican Pizza instead of refried beans.
More Mexican Dishes
- Stuffed Poblano | Poblano Peppers Stuffed With Beans And Rice
- Pizzadilla - Fusion Of Pizza And Quesadilla
- Baked Tortilla Chips with Homemade Nacho Cheese Sauce
- Vegetarian Chimichangas | Black Bean, Cheese and Rice Chimichangas
Recipe
Equipment
- ▢ bowl
- ▢ pan
- ▢ spatula
Ingredients
- ▢ 1 can Black beans 15.5 oz
- ▢ ½ cup Onion Finely chopped
- ▢ 1 Tomato Deseeded and finely chopped
- ▢ 1 clove Garlic Minced
- ▢ 1 teaspoon Roasted cumin powder
- ▢ ½ teaspoon Chili powder
- ▢ 2 tablespoon Cilantro FInely chopped
- ▢ 2 teaspoon Lime juice Adjust as needed
- ▢ 1 teaspoon Oil
- ▢ to taste Salt
Instructions
- Rinse the canned black beans well under running water.
- In a pan, heat the oil and add the chopped onions. Sauté until translucent and then add the minced garlic. Cook for 15 more seconds.
- Now add the chopped tomatoes and cook for about 2 minutes until the tomatoes are slightly softened. Make sure that you don’t make it mushy. Add the dry spice powders and salt and mix well.
- Add the black beans and cook for 2 more minutes for flavors to combine. Add the chopped cilantro and give it one final mix.
- Take it off the flame and then add the lime juice. Mix to combine and serve the Warm Black Bean Salad.
Nutrition
More Salad
- Asian Miso Salad Dressing
- Karamani Sundal | Black Eyed Peas Savory Sundal
- Pasta Salad with Sun Dried Tomatoes
- Mediterranean Chickpea Salad
Warm Black Bean Salad – Mexican Black Bean Salad
Equipment
- bowl
- pan
- spatula
Ingredients
- 1 can Black beans 15.5 oz
- ½ cup Onion Finely chopped
- 1 Tomato Deseeded and finely chopped
- 1 clove Garlic Minced
- 1 teaspoon Roasted cumin powder
- ½ teaspoon Chili powder
- 2 tablespoon Cilantro FInely chopped
- 2 teaspoon Lime juice Adjust as needed
- 1 teaspoon Oil
- to taste Salt
Instructions
- Rinse the canned black beans well under running water.
- In a pan, heat the oil and add the chopped onions. Sauté until translucent and then add the minced garlic. Cook for 15 more seconds.
- Now add the chopped tomatoes and cook for about 2 minutes until the tomatoes are slightly softened. Make sure that you don’t make it mushy. Add the dry spice powders and salt and mix well.
- Add the black beans and cook for 2 more minutes for flavors to combine. Add the chopped cilantro and give it one final mix.
- Take it off the flame and then add the lime juice. Mix to combine and serve the Warm Black Bean Salad.
