Black Bean Fiesta Salad
Gluten Free Living – 2025
I really like quick and easy salads I can mix up in a jiffy–especially when I need to make something for a potluck. Black Bean Fiesta Salad really fits the bill. This easy recipe uses a can of black beans and frozen corn (although you can use canned corn or fresh corn from the cob if you blanch it before using it in the recipe). It also includes bell peppers, red onion, celery and Monterey Jack cheese along with a quick and easy homemade salad dressing. All in all, it really hits the spot on hot, summer days when you need a side dish and don’t want to heat up your kitchen!
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Our church’s Community Group leaders invited our group out to their lake house in early June. Almost everyone drove two + hours and stayed the whole day. We had so much delicious food provided by everyone. I brought my famous Deviled Eggs, Corn-on-the-Cob with Cilantro-Lime Butter, Hummingbird Cupcakes (yummy) and this tasty salad.
I think everyone ate and ate and ate! Because this salad doesn’t include lettuce it lasts a lot longer with the salad dressing added to it. It will last several days in the refrigerator after making it up, if necessary. I liked having chunks of Monterey Jack cheese added to the mix. Overall it was a really delightful marinated salad with a little pizzazz thrown in from the cumin in the salad dressing.
If you need a quick and easy side dish for summer holidays, potlucks, Backyard Barbecues or Family Reunions, Black Bean Fiesta Salad is an excellent option.
Black Bean Fiesta Salad is a quick and easy side dish that you can whip up in a jiffy.
This healthy, wholesome salad is perfect for potlucks and Family Reunions.
This recipe calls for frozen corn (thawed), but you can also use canned corn or fresh corn that’s blanched before using in the recipe.
The salad is seasoned with Italian seasoning, black pepper, cumin and fresh garlic.
Here’s what I did.
I used these ingredients.
Rinse and drain black beans.
Place black beans in a large mixing bowl with chopped bell peppers, thawed corn, celery, red onion and Monterey Jack cheese cubes.
Place olive oil, lemon juice and apple cider vinegar in a small jar with a lid. Add Italian seasoning.
Add minced garlic, cumin, and black pepper.
Seal jar and shake vigorously until very well combined.
Pour salad dressing over salad ingredients in mixing bowl. Scrape out the dressing from the sides and bottom of the mason jar.
Stir well to combine.
If desired, transfer salad to a serving bowl; refrigerate at least 2 hours, or overnight.
This salad is pretty served in parfait dishes.
Black Bean Fiesta Salad is terrific for Backyard Barbecues.
This marinated salad can also be used as a dip with chips, if you prefer.
This is a healthy, satisfying, low calorie, gluten free side dish that’s perfect for hot, summer nights when you don’t want to heat up your kitchen making a side dish!
Here’s the recipe.
BLACK BEAN FIESTA SALAD
(Recipe adapted from Taste of Home, Annual Recipes, 2003, pg. 26)
Black Bean Fiesta Salad
Equipment
- 1 large mixing bowl
- 1 serving bowl
- 1 wooden spoon
- 1 sharp knife
- 1 cutting board
- measuring cups
- measuring spoons
- 1 small mason jar with lid
- 1 colander
Ingredients
- 15 oz. can black beans rinsed and drained
- 2 cups frozen corn thawed (can also use canned corn or fresh corn that's blanched)
- 1 large green bell pepper diced
- 1 large red bell pepper diced
- 1/3 to 1/2 cup red onion very finely minced
- 2 ribs celery diced
- 1 cup Monterey Jack cheese cubed
- 3 tbsp. lemon juice
- 3 tbsp. apple cider vinegar
- 2 tbsp. olive oil
- 2 cloves garlic finely minced
- 1 tbsp. Italian seasoning
- 1 tsp. ground black pepper
- 1/2 tsp. ground cumin
Instructions
- In a large bowl, combine beans, corn, peppers, onion, celery and Monterey Jack cheese cubes.
- In a mason jar with tight-fitting lid, combine remaining ingredients.
- Seal and shake vigorously until very well combined.
- Pour salad dressing ingredients over top of vegetables in bowl.
- Toss gently and chill for at least 2 hours or overnight.
- (If desired, transfer to a glass serving bowl).
Notes
Recipe adapted from Taste of Home.
Taste of Home no longer has a search engine that allows you to search recipes by title. Most of the time, you have to weed through thousands of recipes in collections. If any link is to be found, I find direct links through google, not their own website. I could not locate a direct page for this recipe. But it is in the cookbook noted above.© Can’t Stay Out of the Kitchen
Nutrition
Black Bean Fiesta Salad can be prepared the night before you need it, making it a really easy go-to recipe when you don’t have a lot of time on your hands.
Corn and Black Beans are featured in this quick and easy salad recipe.
Black Bean Fiesta Salad is marvelous as a side when you’re grilling out with friends.
This delightfully crunchy salad really hits the spot!
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Fresh Corn and Black Bean Salad
