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 and makes a great packed lunch (top with avocado, shredded roast chicken, smoked fish or some roasted sweet potato). Enjoy as a side salad or halve the recipe and use as a dip or salsa to serve with crisps or corn chips or try my chickpea crackers from EAT HAPPY.



  1. Place all the dressing ingredients in a large serving bowl and stir to combine.
  2. Add all the other ingredients then toss well, taste for seasoning and serve straight away but it’s even tastier when it’s sat int he frdige to chill for a bit. Toss again before serving.


  • 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) or add fresh chilli
  • 1 ½ tsp cumin
  • 1 fat clove garlic, finely chopped
  • 2 limes, juiced
  • 6 tbsp extra-virgin olive oil
  • 2 tsp maple syrup or honey
  • Sea salt and freshly ground black pepper

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