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    Home » Recipes » Salad

    Southwest Black Bean Salad with Citrus Dressing

    Jan 27, 2014 by Kaitlin

    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.

    Vegan southwest black bean salad with citrus dressing in a bowl

    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
    Print Recipe Pin Recipe Comment
    Prep Time: 20 minutes
    Chilling Time: 1 hour
    Total Time: 1 hour 20 minutes
    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
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    423
    mg
    12
    %
    Carbohydrates
     
    22
    g
    7
    %
    Fiber
     
    7
    g
    29
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    972
    IU
    19
    %
    Vitamin C
     
    42
    mg
    51
    %
    Calcium
     
    39
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this Southwest Bean Salad recipe with citrus dressing, also feel free to check out:

    • Kale Superfood Power Salad
    • Cucumber Salad
    • Asian-Inspired Mushroom Rice

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Salad Recipes

    • Roasted Red Pepper Dressing (Oil-Free)
    • Roasted Chickpea Salad with Hummus
    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Glenda

      December 06, 2022 at 11:41 am

      5 stars
      Incredible recipe! Love that dressing!

      Reply
      • Kaitlin

        December 06, 2022 at 11:51 am

        Great to hear, Glenda! Thank you for giving it a try and sharing your very kind feedback!

        Reply
    2. Patricia Pusey

      May 08, 2016 at 1:49 pm

      Hey Kaitlin I love your site!!! Do you use edamame beans in anything? Was looking for some cold salads with edamame and lentils and any other kind of yummy flavors.

      Reply
      • Patricia Pusey

        May 08, 2016 at 1:52 pm

        Sorry I commented on this one with a edamame question. This was the recipe I first tried. Delicious by the way!

        Reply
      • Kaitlin | The Garden Grazer

        May 14, 2016 at 3:21 pm

        Hi Patricia! Haha no worries. Here are a couple edamame recipes on the site:
        Edamame, Tomato, Corn Salad with Lemony Dressing
        Vegan Green Enchiladas
        Black Bean Avocado Edamame Salad

        Reply
    3. theCherrytasty

      August 25, 2014 at 12:32 pm

      Made this yesterday and it was great! There's still a lot left over so my lunch for this week is settled. I love black beans and this is a welcome variation on the salads I usually make. The dressing is amazing, something so simple and delicious would never have occurred to me! I'll be trying out all your other recipes as well, they all look great! Thanks!

      Reply
      • Kaitlin | The Garden Grazer

        August 25, 2014 at 8:17 pm

        Wonderful, thank you!

        Reply
    4. evelyn sarson

      August 24, 2014 at 11:54 pm

      Just chopped this up and before I put it in the fridge I had a bite of it and it was delicious! I am pairing this with shrimp tacos tonight. Can't wait!

      Reply
      • Kaitlin | The Garden Grazer

        August 25, 2014 at 12:38 am

        Thanks for sharing!

        Reply
    5. Jessica Eiss

      June 10, 2014 at 10:19 pm

      I love your sauce on this. I cook without oil, so was glad to see this was oil free. The two juices compliment each other nicely, and I added chili powder to it too and two shakes of cayenne powder. I so love Mexican and summer salads. Thanks again!

      Reply
      • Kaitlin | The Garden Grazer

        June 11, 2014 at 12:53 pm

        Glad you enjoyed the oil-free dressing and salad. Your additions sound perfect!

        Reply
    6. Traci

      May 26, 2014 at 9:53 am

      Very delicious. We had it with corn chips. A friend of mine adds (canned) jalapenos to this and swears by it. I may also try that next time. Thank you for the recipe.

      Reply
      • Kaitlin | The Garden Grazer

        May 26, 2014 at 3:30 pm

        Sounds wonderful! Thanks for sharing your feedback!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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