Mexican Black Bean Salad | Melissa Hemsley
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Mexican Black Bean Salad

Salads and Small Plates

Mexican Black Bean Salad with Cumin Dressing





This colourful Mexican bean salad is bold and punchy. Enjoy as a salad or halve the recipe and use as a dip or salsa to serve with corn chips. If you don’t like raw red onion, leave this out.


  1. Place all the dressing ingredients in a large serving bowl and stir to combine.
  2. Add the beans, peppers, sweetcorn, coriander and red onion. You can either divide these into sections (as seen in the photo) and then toss to combine or toss straight away.


  • 2 x 400g tin black beans, drained and rinsed or 500g cooked black beans
  • 2 peppers, mixed colours (red, green and orange), chopped to the same size as the beans
  • 100g sweetcorn (frozen and defrosted or fresh and raw or lightly cooked)
  • 1 large handful coriander, roughly chop leaves and finely chop stems
  • 1 red onion (or 4 spring onions), finely chopped
  • Pinch of cayenne (or to taste)
  • 1 ½ tsp cumin
  • 1 clove garlic, finely chopped
  • 1 lime, juiced
  • 6 tbsp extra-virgin olive oil
  • Sea salt and freshly ground black pepper

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