86 black bean salad recipes

Marinated black beans and red lentils on a composed salad platter with red potatoes, carrots, and bell peppers. A tangy mustard-garlic vinaigrette with red pepper flakes ties this high-protein salad together.

Spicy Corn and Black Bean Salad with Mushroom and Cucumber recipe

Sweet corn kernels, black beans, and red bell pepper toss in a cumin-spiked vinaigrette with fresh cilantro for a colorful Southwest-inspired salad that feeds a crowd.

Super quick and easy to make, instead of canned tomatoes, I used cherry tomatoes and made our own dressing and kept in the refrigerator for about 2 hours to let marinate; the flavor came out delicious, because of cherry tomatoes, it was more like a salad, definitely is a keeper.

This filling yet delicious bean salad is very easy to make. Put the salad in the frige for a couple of hours or overnight, the flavor will be even better. Of course you can always have some right after you make it to satisfy your caving before it grows too big :)

Black beans and black-eyed peas tossed with jalapeños, cherry tomatoes, bell pepper, and fresh cilantro in zesty Italian dressing. No cooking required. The ultimate game day dip for a crowd.

Simple dish made with fresh corn, tomatoes and brown rice, and well seasoned with dried herbs, fresh cilantro and salsa!

This is my copycat of the popular salad sold at McDonald's. It's the only thing I eat off their menu and I was anxious to replicate it at home.

Mashed chickpeas mixed with Italian dressing and garlic powder for a 5-minute vegetarian sandwich spread. Pile it on toasted whole wheat with lettuce and tomato.

Three bean vinaigrette salad with rice, kidney beans, and marinated artichoke hearts. A no-cook vegetarian salad served chilled over lettuce leaves.

Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.

This recipe is very versatile, easy and excellent.

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.

Baked falafel made with chickpeas, cumin, coriander, and cilantro. Pan-seared then oven-finished for a crispy outside without deep frying. Served with creamy cucumber dressing.

Green salad with a bright, oil-free orange juice dressing, blended with lemon, mint, and fennel seed. Tossed with feta, black beans, and crunchy almonds for a light, fat-free citrus salad.

Try something different with this scrumptious pasta dish that will have you making it every week!