A colorful southwest-style black bean salad with flavorful orange-lime citrus dressing! Plus it's a great make-ahead dish for packed lunches, picnics, etc. (Vegan, gluten-free, oil-free.)

Vegan southwest black bean salad with citrus dressing in a bowl

This colorful black bean salad combines southwest-inspired flavors with bright, fresh citrus.

Sweet orange juice and tangy lime juice come together in a quick and easy dressing.

Plus it's versatile! Enjoy it as a side dish, chip dip, or even a fun and flavorful topper for tacos, burritos, etc.

Southwest black bean salad preparation with dressing pouring over top

Customizing

Add rice or quinoa: You can also mix the salad with a small amount of rice or quinoa to make it an even more satisfying main dish. (Plus the rice/quinoa will soak up any leftover citrus dressing.)

Make it spicy: For a bit of heat, add chili powder or cayenne pepper to taste if desired.

Avocado: Freshly diced avocado is also a great addition right before serving!

Storing

This southwest bean salad also makes a great take-along cold lunch.

Simply make ahead of time and store in the fridge in a sealed container until you're ready to go.

Tip: You can eat this dish right after preparing, but the flavors beautifully intensify after it chills in the refrigerator for a little while!

Southwest black bean salad in a bowl with citrus dressing

For more inspiration, also browse all salad recipes or black bean recipes.

Southwest Black Bean Salad with Citrus Dressing

A colorful black bean salad with a fresh orange-lime dressing. It's a great make-ahead lunch, side salad, or chip dip!

4.72 from 7 votes

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Prep Time: 20

Chilling Time: 1

Total Time: 1 20

Author: Kaitlin - The Garden Grazer

Course: Salad, Side Dish

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 6 (3/4 cup servings)

Ingredients

15 oz. can black beans
1 orange bell pepper
1/3 cup red onion, finely diced
2/3 cup fresh cilantro (large stems removed)
6 oz. grape/cherry tomatoes
1 cup sweet corn (I use canned or frozen)
Optional: avocado for serving

For the citrus dressing:

1/4 cup fresh-squeezed orange juice (about 1 large orange)
2 Tbsp. lime juice (about 1 lime)
1/2 tsp. ground cumin
1/2 tsp. agave (or other sweetener)
1/4 tsp. salt (more/less to taste)

Instructions

Make the dressing: In a small bowl, whisk together all dressing ingredients. Set aside.
Finely dice bell pepper, red onion, and tomatoes. Roughly chop cilantro, large stems removed. Place in a large bowl.
Add black beans (rinsed and drained) and sweet corn (thawed if frozen) to bowl.
Pour dressing over top and toss to combine.
Best if chilled 1 hour (or longer) before serving.
Stir well before serving, as some dressing will settle at the bottom. Top with diced avocado right before serving if desired.

Notes

Yield: Recipe makes about 4 1/2 cups salad.

Make it spicy: Add chili powder or cayenne pepper to taste if desired.

Nutrition Per Serving (Estimate)

Nutrition Facts

Southwest Black Bean Salad with Citrus Dressing

Amount per Serving

Calories

112

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Potassium

423

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

972

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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Southwest Black Bean Salad with Citrus Dressing

Customizing

Storing