This black bean salad is all about flavor — the beans are marinated in a bright cilantro-lime dressing so they soak up freshness, making every bite hearty, zesty, and anything but bland.
For more easy bean salads, check out our dense bean salad, shrimp chickpea salad, Mediterranean chopped salad, and cold pasta salad.
How a Simple Dressing Transforms Every Bite
Louise and I love creating fresh, colorful salads that feel both wholesome and satisfying — and this black bean feta salad is exactly that 🌿. It’s hearty enough to stand alone for lunch, yet light enough to serve as a Mediterranean side dish salad at dinner.
The trick is marinating the beans in a zesty cilantro-lime dressing so they soak up flavor and never taste bland. Paired with roasted sweet potatoes, corn, and creamy feta, every bite is balanced, filling, and full of sunshine ☀️.
What you’ll love most is how versatile it is: make it ahead, pack it for picnics, or keep it in the fridge for a quick bean salad recipe that stays delicious for days.
Simple ingredients, bold flavors, and an easy method — this is the kind of recipe we make on repeat in our kitchen in Todi, and now you can too 🥗.
Nico Pallotta
Ingredients
For quantities, see recipe card at the bottom of the page.
- Sweet potatoes: Their natural sweetness balances the zesty dressing. Substitute butternut squash or roasted carrots for a similar texture.
- Black beans: Canned beans are easy, but home-cooked give better flavor. Swap with chickpeas or cannellini beans for a healthy bean salad recipe twist.
- Corn: Fresh off the cob is best, but canned or frozen works. Try roasted red peppers instead for a smokier note in your summer bean salad recipe.
- Green bell pepper: Adds crunch and color. Red or yellow peppers give a sweeter flavor, while cucumber adds freshness.
- Red onion: Sharp and bright. Substitute shallots for a milder bite or thinly sliced green onions.
- Pickled jalapeños: Bring tangy heat. Use fresh chili for more spice, or swap with chopped sun-dried tomatoes for no-heat tang.
- Feta cheese: Salty, creamy, and Mediterranean. Substitute with goat cheese, queso fresco, or diced avocado for a dairy-free option. Perfect for a black bean feta salad.
For the Dressing
- Fresh cilantro: Gives the dressing its signature flavor. Use fresh parsley if you’re not a cilantro fan.
- Extra virgin olive oil: Classic Mediterranean base. Avocado oil or sunflower oil are good substitutes.
- Lime juice: Bright and tangy. Lemon juice works well too, or even a splash of apple cider vinegar.
- Honey: Adds balance. Swap with maple syrup or agave for a vegan-friendly dressing.
- Dijon mustard: Sharp and creamy. Yellow mustard or whole grain mustard are both good alternatives.
How to Make Black Bean Salad
Roast the Sweet Potatoes
Heat the oven to 425°F (220°C). Peel and dice the sweet potatoes. Toss with a drizzle of olive oil, salt, and pepper. Roast 25–30 minutes, flipping once, until the edges are caramelized and the centers are tender.
Quick option: air fry at 400°F (200°C) for 15–18 minutes, shaking halfway.
Make the Cilantro‑Lime Dressing
In a large mixing bowl, whisk together finely chopped fresh cilantro, extra‑virgin olive oil, lime juice, honey, Dijon mustard, and salt. This bright dressing is what gives the salad that fresh cilantro lime salad vibe.
Marinate the Beans
Drain and rinse the black beans. While the potatoes roast, toss the beans in the dressing and let them sit so they soak up flavor (10–20 minutes is perfect). For maximum absorption, warm the beans in the microwave for 15–30 seconds before tossing.
Add the Veggies & Feta
To the same bowl, add corn, diced green bell pepper, chopped red onion, pickled jalapeños, crumbled feta, and the roasted sweet potatoes. Fold gently so the potatoes don’t break and the feta stays in nice crumbles.
Toss, Taste, Serve
Toss until everything is glossy and evenly coated. Taste and adjust with more lime, salt, or a splash of olive oil. Serve right away, or chill 30–60 minutes for even better flavor. It also holds well for meal prep—stir before serving and refresh with a squeeze of lime for a make ahead Mediterranean salad.
Tips
- Roast the sweet potatoes until deeply caramelized — that contrast of sweet and savory makes the salad more satisfying.
- Don’t skip marinating the beans in the dressing; it’s the secret to avoiding the “canned taste” and turning this into a flavorful Mediterranean side dish salad.
- Use fresh corn if it’s in season — it adds juicy crunch. In winter, char frozen corn in a skillet for extra flavor.
- Crumble the feta just before tossing so it stays creamy and doesn’t disappear into the dressing. This makes it taste more like a true bean salad with feta cheese.
- For faster prep, cook the sweet potatoes in the air fryer — they’ll be just as crispy as oven-roasted but in half the time.
- Chill the salad for at least 30 minutes before serving if you can — the flavors meld beautifully, making this a perfect summer bean salad recipe for gatherings.
- Add a little extra lime juice right before serving to freshen it up, especially if you’ve made it ahead for meal prep.
- If you want more protein, add grilled chicken, shrimp, or quinoa to turn it into a full meal.
Frequently Asked Questions
Yes! This is a great make ahead summer salad. Just store it in the fridge and give it a stir with a splash of lime juice before serving.
It keeps well for about 3–4 days in an airtight container. The flavors even improve as the beans and veggies marinate.
Absolutely. Cooked-from-scratch beans taste fresher and soak up the dressing better, making it a truly healthy bean salad recipe.
Try goat cheese, queso fresco, or even diced avocado for a creamy, dairy-free option.
Yes — roasted zucchini, cherry tomatoes, or even cucumber add more color and freshness.
It’s great on its own, but pairs perfectly with grilled chicken, shrimp, or simple roasted fish for a light Mediterranean meal.
More Easy Bean Recipes
- Cherry tomato orzo with butter beans
- Creamy butter bean Florentine
- Marry me orzo with cannellini beans
- Butter bean stew with honey marinated feta
- Mediterranean pasta salad
- Orzo salad
- Chicken tagine with chickpeas
- Feta pasta with chickpeas
Tried this black bean salad recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—we read every single one. 💬💛
Recipe
Black Bean Salad
Video
Ingredients
- 1 can black beans 15 oz / 400 g can — or 1½ cups / 240 g cooked black beans
- 1 cup corn fresh, canned, or frozen
- 1½ pounds sweet potatoes peeled and diced
- 1 cup green bell pepper diced
- ½ red onion chopped
- ¼ cup pickled jalapeños more or less to taste
- 4 ounces feta cheese crumbled — sub queso fresco, fresh Cotija cheese, or diced avocado
For the Dressing
- 1 cup fresh cilantro sub fresh parsley
- 4 tablespoons extra virgin olive oil
- 4 tablespoons lime juice
- 1½ tablespoons honey
- 1 tablespoon Dijon mustard
- ½ teaspoon salt more or less to taste
Instructions
- Roast Sweet Potatoes — Preheat oven to 425°F (220°C). Peel and dice 1½ pounds sweet potatoes, then toss with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender inside. Air fry option: 400°F (200°C) for 15–18 minutes.
- Make the Dressing — Whisk 1 cup fresh cilantro (chopped), 4 tablespoons extra virgin olive oil, 4 tablespoons lime juice, 1½ tablespoons honey, 1 tablespoon Dijon mustard, and ½ teaspoon salt in a large bowl.
- Marinate the beans — Drain and rinse 1 can black beans. Toss in dressing and let sit 10–20 minutes to absorb flavor.
- Add Veggies — Stir in 1 cup corn, 1 cup green bell pepper, ½ red onion, ¼ cup pickled jalapeños, roasted sweet potatoes, and 4 ounces feta cheese (crumbled). Mix gently.
- Toss & Serve — Taste, adjust seasoning, and serve. Chill 30–60 minutes if possible. Great for meal prep—refresh with lime before serving.
Notes
- Black beans → Try chickpeas or kidney beans for a new spin on a healthy bean salad recipe.
- Sweet potatoes → Butternut squash or carrots give the same roasted sweetness.
- Green bell pepper → Use red, yellow, or orange peppers for color, or poblano for smoky depth.
- Corn → Fresh is best, but canned or frozen works fine. For extra flavor, char it in a pan.
- Red onion → Swap with shallots or green onions for a gentler taste.
- Pickled jalapeños → Use fresh chilies for heat, or skip them if you prefer mild.
- Feta cheese → Goat cheese, queso fresco, or avocado all work well.
- Fresh cilantro → Parsley or basil add a softer herbal note.
- Olive oil → Avocado or grapeseed oil are good alternatives.
- Lime juice → Lemon juice or a splash of vinegar brings brightness.
- Honey → Maple syrup or agave keep it naturally sweet.
- Dijon mustard → Swap with yellow mustard for mildness or stone-ground for texture.
- Roast at high heat: Sweet potatoes caramelize best at 425°F (220°C) for that golden, nutty flavor.
- Marinate the beans: Just 10 minutes in the dressing removes canned taste and adds depth.
- Warm the beans: A quick microwave heat-up helps them soak in more marinade.
- Char the corn: Pan-sear or grill for smoky flavor that elevates this dish.
- Add avocado last (if using): Mix in right before serving so it stays creamy, not mushy.
Lars Villaume Jørgensen says
Yet another deliciously tasting and looking receipe from you guys 🤗. Thank you for Have just enjoyed it on the porch in the evening sun here in Denmark ❤️
Ps I used half a hokaido pumpkin because I had it already instead of sweet potato. Best wishes
Louise Vestergaard says
Hej Lars! Fantastisk!!!
I'm SO happy you enjoyed the one - great idea with the Hokkaido Squash, too! All the best from Italy to Denmark.
Louise