This quick and easy vegan Mexican Black Bean Salad is filling and nutritious, and packs a punch thanks to a lime, cumin and smoked paprika dressing.

Mexican Black Bean Salad Recipe with Cumin Lime and Smoked Paprika Dressing | DeliciousEveryday.com

If you follow me on Instagram, this salad may look vaguely familiar. The reason being it is one of my favourites and makes regular appearances at lunch time.

This Mexican Black Bean Salad ticks all the boxes for me. It is quick and easy to prepare; filled with lots of healthy crunchy vegetables; filling, thanks to the black beans; colourful and a has a wonderful smokey citrus kick.

I've used watercress here, mainly because it is my favourite salad green. If you're unfamiliar with watercress, it is packed with lots of vitamins and minerals, and makes a wonderful change to the ubiquitous rocket (otherwise known arugula to my US readers). If you can't get your hands on watercress where you are - hint, farmers markets are a good source - feel free to use whatever greens you prefer.

It would make a greater starter for a Mexican themed dinner party, with these sweet potato tacos, featuring my take on traditional street corn.

And if you really want to take things up a notch, try serving it with these beautiful Stuffed Squash Blossoms!

📖 Recipe

Mexican Black Bean Salad with Cumin, Lime and Smoked Paprika dressing

from Oh My Veggies

A quick and easy, colourful salad that packs well for picnics or work lunches (just store the dressing separately).

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Prep Time: 25

Total Time: 25

Servings: servings

Ingredients
US Customary - Metric

DRESSING:
3 tbs lime juice
2 tbs extra virgin olive oil
1 clove large garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon fine sea salt
SALAD:
400 g tin black beans, drained and rinsed
1 cucumber, quartered and finely sliced
4 radishes, quartered and sliced
1 red capsicum, diced, bell pepper
6 spring onions, finely sliced
2 ½ cups watercress, or rocket/arugula

Instructions

To make the dressing place all of the ingredients in a jar and shake until well combined. Alternatively place in a bowl and whisk to combine.
Place all of the salad ingredients in a large bowl and toss to combine. Add the dressing just before serving (otherwise the watercress will wilt) and toss well to combine.

Nutrition (estimated per serving)

Calories: 228kcalCarbohydrates: 30gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 309mgPotassium: 682mgFiber: 10gSugar: 3gVitamin A: 2090IUVitamin C: 57.1mgCalcium: 81mgIron: 3.1mg

Course: Main Course, Salad, Side Dish

Cuisine: Salads, Vegan, vegetarian

Keyword: Black Bean Salad, Delicious Everyday, Mexican Black Bean Salad, salad recipe, vegan salad

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

Comments

4 from 1 vote

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Kate says

November 30, -0001 at 12:00 am

Love black beans and they're such a nutrition powerhouse too! Can't wait for the weather to get a bit warmer so I can swap my soups for salad 🙂

Laura (Tutti Dolci) says

November 30, -0001 at 12:00 am

I love black bean salads, this is my dream lunch!

Amy@ Thoroughly Nourished Life says

November 30, -0001 at 12:00 am

I love Mexican inspired flavours! Especially in salads because it means I can indulge my love of South American food without the heaviness of tacos, quesadillas and the like 🙂 This is a perfect lunch box or last minute dinner recipe! Thanks Jennifer, I can't wait to make it!

VeggieTown says

November 30, -0001 at 12:00 am

Looks delicious! My kind of greens. The dressing seems very fresh and tasty.

Mexican Black Bean Salad with Cumin, Lime and Smoked Paprika dressing {vegan}