This fresh and colorful black bean salad is a vibrant side dish packed with crunch and zesty flavor. It pairs beautifully with grilled proteins, tacos, or fajitas, and works perfectly for summer cookouts or taco bar parties.

Serves: 6–8 

Ingredients:

  • 1 can (14 oz) black beans, rinsed and drained

  • 1 yellow bell pepper, chopped

  • 1 orange bell pepper, chopped

  • 1 red bell pepper or 1 plum tomato, seeded and chopped

  • ½ small jicama, peeled and chopped

  • ½ red onion, chopped (or 2 scallions)

  • 1 small jalapeño, seeded and chopped

  • 1–2 cloves garlic, minced (optional)

  • 1 tablespoon Mexican Fiesta or Fajita Seasoning*

  • 6 tablespoons fresh lime juice (about 3 limes)

  • 3 tablespoons fresh cilantro leaves, chopped

  • 3 tablespoons avocado oil

  • 1 tablespoon pure maple syrup

  • ½–1 teaspoon sea salt, to taste

  • Black pepper, to taste

Directions:

  1. Combine Ingredients: In a large bowl, mix black beans, peppers, jicama, onion, jalapeño, and garlic.

  2. Add Dressing: Whisk lime juice, avocado oil, maple syrup, cilantro, and seasoning in a small bowl. Pour over the salad.

  3. Toss & Chill: Gently toss all the ingredients together. Refrigerate for at least 1 hour to allow the flavors to meld.

  4. Serve: Toss once more before serving. Best if made a day ahead!

Pro Tip: Jicama sticks make a crunchy dipper for guacamole!

Homemade Fajita Seasoning (Salt-Free)

Skip the store-bought mix and make your own blend.

Makes enough to fill a glass spice jar.

Ingredients:

  • 2 tablespoons chili powder

  • 2 tablespoons ground cumin

  • 4 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 2 teaspoons dried oregano

  • 2 teaspoons paprika

  • 2 teaspoons coconut sugar (optional)

  • Pinch of cayenne pepper for extra spice (optional)

Why You’ll Love This Recipe

✔ Free from wheat, gluten, grains, dairy, corn, soy, eggs, *nuts, and refined sugar. 

✔ Gluten-Free & Vegan

✔  Packed with plant-based protein and fiber.

✔ Quick & Easy (No cooking required!)

✔ Perfect for BBQs with Grilled Meats, Fish, or Poultry, as well as Tacos, Burritos, Quesadillas, and Tortilla chips!

CAUTION: Jicama is part of the legume family and can cause a reaction in people with a peanut allergy.

FAQ

Q: Can I make black bean salad ahead of time?
Yes! In fact, it tastes even better the next day as the flavors develop.

Q: How long does it last in the fridge?
Store in an airtight container for up to 5 days.

Q: What can I substitute for jicama?
Try a crisp, diced apple.

Enjoy!

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