Ensalada de Frijoles

This black bean salad recipe works wonderfully as a side dish, especially when served with grilled beef, chicken, or pork.

Ensalada de Frijoles

This black bean salad recipe works wonderfully as a side dish, especially when served with grilled beef, chicken, or pork.


  • 2 Roma tomatoes, medium dice
  • ¼ tsp Kosher salt
  • ½ white onion, medium dice
  • Zest of 1 lime
  • Juice of 1 lime
  • ½ tsp dried oregano
  • 1 can of black beans, rinsed and drained
  • 1 can of sweet corn, rinsed and drained
  • ½ green bell pepper, medium dice
  • ½ red bell pepper, medium dice
  • 1 fresh jalapeno, seeds removed, finely chopped
  • ¼ cup fresh cilantro, finely chopped
  • 1 clove of garlic, finely minced
  • 2 Tbsp olive oil
  • Kosher salt & freshly-ground black pepper, to taste


  • Salt the diced tomatoes in a small bowl with kosher salt and allow the tomatoes to rest for 15 minutes.
  • Combine the diced white onion with the lime zest and lime juice in a large mixing bowl.
  • Add the dried oregano and mix to combine.
  • Add the drained black beans and sweet corn.
  • Add the diced green bell peppers and diced red bell peppers.
  • Drain the water from the Roma tomatoes, and add them to the mixing bowl.
  • Add the finely chopped fresh jalapeno and cilantro.
  • Add the minced garlic and olive oil, and stir to combine the ingredients.
  • Taste, and season with Kosher salt and freshly-ground black pepper.
  • Cover with plastic wrap, and reserve in the fridge until ready to serve.


This black bean salad will keep well in the fridge for a day or two after being made.
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