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–+ servings
Bowl of chopped black bean salad with avocado corn and feta on bright marble table.

Chopped Black Bean Salad

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 can black beans 15 oz / 400 g can - or 1½ cups / 230 g cooked beans
  • 1 cup (150 g) green bell pepper finely diced
  • ½ cup (100 g) corn canned or fresh
  • ½ cup (80 g) red onion finely chopped
  • ¼ cup (30 g) pickled jalapeños or to taste
  • ½ cup (75 g) crumbled feta
  • 1 diced avocado diced

Dressing

  • 1 cup (25 g) cilantro sub parsley if you don't like cilantro
  • ¼ cup (60 ml) olive oil extra virgin
  • ¼ cup (60 ml) lime juice
  • 2 tablespoons (30 ml) maple syrup
  • 1 tablespoon (15 g) mustard yellow or Dijon
  • 1 clove garlic grated
  • ½ teaspoon salt or more to taste + black pepper

  • Make the dressing: Add 1 cup cilantro, ¼ cup olive oil, ¼ cup lime juice, 2 tablespoons maple syrup, 1 tablespoon mustard, 1 clove garlic (grated), ½ teaspoon salt, and black pepper to a small blender or food processor. Blend until the cilantro is finely chopped and the dressing looks smooth.
    No blender? Finely chop the cilantro, grate the garlic, and whisk everything in a bowl.
    Step 1 Cilantro lime dressing blended in small blender jar with herbs visible.
  • Make the salad: Drain and rinse 1 can black beans, then shake off the extra water. Add them to a large bowl.
    Add 1 cup green bell pepper, ½ cup corn, ½ cup red onion, ¼ cup pickled jalapeños, and ½ cup crumbled feta.
    If you are serving the salad now, gently fold in the diced avocado. If making ahead, add the avocado just before serving.
    Step 2 Black beans bell pepper corn red onion jalapeños and feta in mixing bowl.
  • Add the dressing: Pour the dressing over the salad. Toss gently to combine.
    Taste and add a little more salt, lime juice, or jalapeños if you like.
    Step 3 Salad mixed with dressing in a bowl.
  • Serve: Serve the salad as it is, or mix it with warm rice, quinoa, or farro for a simple meal.
    Step 4 Bowl of chopped black bean salad served on marble table in natural light.
Substitutions
  • Black beans → Pinto beans, kidney beans, or cooked dried beans
  • Green bell pepper → Red, yellow, or orange bell pepper
  • Corn → Fresh corn, frozen corn, or fire-roasted corn
  • Red onion → Shallots or green onions
  • Pickled jalapeños → Fresh jalapeño, serrano pepper, or chili flakes
  • Feta cheese → Goat cheese or queso fresco
  • Avocado → Diced cucumber for a fresh crunch
  • Cilantro → Flat-leaf parsley
  • Extra virgin olive oil → Avocado oil
  • Lime juice → Lemon juice
  • Maple syrup → Honey or agave
  • Garlic → Garlic-infused olive oil
  • Dijon mustard → Whole grain mustard or a spoon of tahini
 
How to Make It Even More Filling
  • Rotisserie chicken: Stir in shredded rotisserie chicken. Easy and great for mixed diets.
  • Eggs: Top with a soft-boiled or jammy egg. The yolk makes the salad extra creamy.
  • Quinoa or farro: Mix the salad with warm grains for a heartier bowl.
  • More beans: Add chickpeas or white beans to boost protein and make it more filling.
 
Tips
  • Drain well: Shake off extra water from the beans so the salad doesn’t turn watery.
  • Chop small: Dice the veggies finely so every bite has a little bit of everything.
  • Adjust the lime: Taste after mixing and add more lime if it needs brightness.
  • Add avocado last: Mix it in just before serving so it stays green and creamy.
  • Let it sit: If you have time, rest the salad 15–20 minutes so the flavors mingle.
  • Mixed diets: Serve the feta on the side so everyone can customize their bowl.
  • Use good olive oil: A flavorful extra virgin olive oil makes the dressing taste better.
  • Storage: Keep leftovers in an airtight container in the fridge up to 2 days. Add avocado just before serving.
  • Sodium note: Nutrition labels are estimates. Some dressing stays in the bowl or blender, so the actual sodium you eat is often a bit lower.
 
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