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No-Cook Black Bean Salad

A filling cold salad made entirely from canned ingredients. No stove needed.

Gluten-FriendlyDairy-FreeVegetarianVeganNut-FreeEgg-Free Main DishSide
Prep: 10 min Cook: 0 min Total: 10 min Servings: 4 Difficulty: Easy

Allergens: None of the major allergens as written.

Ingredients

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 small onion, diced small
  • 2 tablespoons vegetable oil

Optional Extras

  • Salsa
  • Diced fresh tomato
  • 1 tablespoon vinegar or lime juice
  • Salt and pepper
  • Tortilla chips for scooping
  • Diced bell pepper

Equipment

  • Mixing bowl
  • Can opener
  • Knife and cutting board
  • Spoon

Instructions

  1. Drain and rinse the black beans. Drain the corn.
  2. Dice the onion small.
  3. Combine beans, corn, and onion in a bowl.
  4. Add oil and stir. Add salsa, vinegar, salt, pepper, or any other extras if you have them.
  5. Eat right away or refrigerate for 30 minutes to let the flavors combine.
  6. Serve on its own, in a tortilla, or with chips for scooping.

Notes

  • Better cold. This actually tastes better after sitting in the fridge for a bit. Make it in the morning and eat it for lunch.
  • Wrap it up. Spoon it into a tortilla with cheese for a quick burrito.
  • Doubles as salsa. Serve it with tortilla chips as a bean and corn dip.