Planning a Mexican dinner, then this Warm Black Bean salad recipe should be on top of your list. This Bean salad is so delicious by itself or wrapped inside a burrito or enchilada.
Mexican dinners are very often made in my house and I love to include bean recipes whenever I am making it. Usually, for quick fixes on weeknights, I just open a can of refried beans, heat it up, and use it as a side. But lately, we all have started to not like the refried beans. That is when I started making this Warm Mexican Black Bean Salad and it is definitely far more delicious than that can of refried beans.
If time permits and if I am well planned, I soak the black beans and cook them to make this Mexican black bean salad. But, most of the time, I just used the canned black beans. I buy the ones with reduced sodium (salt) or the no salt ones. This way I have control over how much salt I add.
When using the canned ones, I wash the beans well under running water for few times and then use them in the recipe. It is definitely a time saver and helps during unplanned meals.
I have used chili powder in the recipe, but if preferred, you could use finely chopped jalapenos for the heat. Since I was serving this for my boys as well, I stayed away from the jalapenos, but if I was making it just for adults, I would definitely be using the jalapenos as it adds a very nice layer of flavor to the salad.
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Ingredients to make black bean salad
- Black beans – 1 can (15.5 oz)
- Onion – ½ cup (finely chopped)
- Tomato – 1 (deseeded and finely chopped)
- Garlic – 1 clove (minced)
- Roasted cumin powder – 1 tsp
- Chili powder – ½ tsp
- Cilantro – 2 tablespoon (finely chopped)
- Lime juice – 2 teaspoon (adjust as needed)
- Oil – 1 tsp
- Salt – to taste
Procedure –
- Rinse the canned black beans well under running water.
- In a pan, heat the oil and add the chopped onions. Sauté until translucent and then add the minced garlic. Cook for 15 more seconds.
- Now add the chopped tomatoes and cook for about 2 minutes until the tomatoes are slightly softened. Make sure that you don’t make it mushy. Add the dry spice powders and salt and mix well.
- Now add the black beans and cook for 2 more minutes for flavors to combine. Add the chopped cilantro and give it one final mix.
- Take bean salad off the flame and then add the lime juice. Mix to combine and serve the Warm Black Bean Salad.
Serving suggestions
I usually serve it as a side with Enchilada dinner.
This can also be used as a layer in this Baked Mexican Tortilla Pie.
This is also a great black bean recipe to fill inside this Mexican bean Wrap.
Also we can use this black bean salad recipe in the Mexican Pizza instead of refried beans.
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Warm Black Bean Salad – Mexican Black Bean Salad
Equipment
- bowl
- pan
- spatula
Ingredients
- 1 can Black beans 15.5 oz
- ½ cup Onion Finely chopped
- 1 Tomato Deseeded and finely chopped
- 1 clove Garlic Minced
- 1 teaspoon Roasted cumin powder
- ½ teaspoon Chili powder
- 2 tablespoon Cilantro FInely chopped
- 2 teaspoon Lime juice Adjust as needed
- 1 teaspoon Oil
- to taste Salt
Instructions
- Rinse the canned black beans well under running water.
- In a pan, heat the oil and add the chopped onions. Sauté until translucent and then add the minced garlic. Cook for 15 more seconds.
- Now add the chopped tomatoes and cook for about 2 minutes until the tomatoes are slightly softened. Make sure that you don’t make it mushy. Add the dry spice powders and salt and mix well.
- Add the black beans and cook for 2 more minutes for flavors to combine. Add the chopped cilantro and give it one final mix.
- Take it off the flame and then add the lime juice. Mix to combine and serve the Warm Black Bean Salad.
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