Mexican Black Bean Salad

I have created this recipe for Mexican black bean salad after reading a post by Nayna Kanabar of Simply Food. She runs a monthly event where readers are asked to post recipes from a particular region. August’s theme is Flavours of Mexico.

I met Nayna at this years Food Blogger Connect conference (“FBC”) and was inspired by her creative use of ingredients to rustle up vegetarian cuisine from all parts of the world. This was of great interest to me as my husband and I don’t eat meat, eggs or fish on Tuesdays and I am constantly looking for new ways to brighten up our weekday meals.

This salad has been created as a result of Nayna’s theme and is made up of black beans, tomatoes, corn tortillas and chipotle chilli sauce, all staples in Mexican cuisine. Serve it up on lettuce for a light tasty snack or  a light lunch, or if you’re feeling naughty, on pan fried tortilla with crumbly cheese and cumin infused sour cream. And for you non veggies out there, feel free to add a generous helping of chorizo. Enjoy!

I am linking this post to Simply Food’s Flavours of Mexico event, which is being hosted by Jagruti’s Cooking Odyssey. I will be running next month’s event, which will have a Caribbean theme, so stay tuned for more on that and do get involved.

Flavours of Mexico Logo

I am also linking this to Karen Burns Booth of Lavendar and Lovage‘s Cooking with Herbs event. Karen was also at the FBC and gave an insightful talk on getting published in magazines. I have been reading her blog since I first started The Spicy Pear. Her blog is packed full recipes made up of local and seasonal produce, a must-read for any food lover out there.

Cooking with Herbs


Mexican Black Bean Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Serving Size: 2-4

Mexican Black Bean Salad


  • 1 tin black beans, drained and rinsed
  • 10-12 cherry tomatoes, finely chopped
  • 1 yellow pepper, finely diced
  • 1 avocado, roughly chopped
  • 1 lime, juice only
  • 1/2 cucumber, finely chopped
  • 1/2 garlic clove, crushed
  • 1/2 red onion or 2 shallots, finely chopped
  • generous pinch cumin powder
  • gem lettuce
  • 1/2 tsp to 1 tsp chipotle sauce (add more or less depending on how hot you like it. As an alternative use Gran Luchito's Smoked Chilli Paste).
  • bunch of coriander leaves, finely chopped
  • salt and pepper to taste
  • little bit of queso bianco or crumbly cheddar cheese for garnishing
  • 1 corn tortilla


  1. Preheat the oven 425F, 220C.
  2. Cut the corn tortillas into long strips and place on a lined baking tray. Sprinkle with salt and pepper and bake for 3-4 minutes, or until golden brown.
  3. In a large bowl, combine all the ingredients, except for the tortilla strips and cheese. Mix well but be careful not to squash the beans.
  4. Carefully tear the gem lettuce and place decoratively on a plate (see first picture) and scoop the salad onto the leaves. Alternatively, place a whole corn tortilla on a frying pan. Heat on medium heat until the tortilla is slightly golden and crispy. Turn over and repeat. Put a generous amount of the salad on top of the tortilla and garnish with cheese (see second picture).
  5. Garnish with crumbled cheese and tortilla strips.

Mexican Bean Salad 3





Related posts


  • Posted August 23, 2013

    Bintu @ recipesfromapantry

    I am in heaven. You have just said Mexican then Caribbean food in one post. I love this salad.

  • Posted August 29, 2013


    I came back as I am still drooling over this.

    • Posted August 30, 2013

      The Spicy Pear

      Ahh, you have to make it Bintu. It’s super quick and to be honest you can throw anything you have in the fridge, just as long as you have the chipotle paste to give it the fiery kick it needs and some lime for that refreshing tang.

  • Posted August 31, 2013


    WOW! What an amazing recipe and one that I would LOVE to eat any day of the week! I am so pleased that you enjoyed my talk at FBC5 and it was lovely to meet you there too…….thanks so much for this lovely entry Tina, it is delectable! Karen

  • Trackback: Cooking with Herbs: The August Cookbook and Round-Up of Recipes

  • Posted February 23, 2015

    Vegetarian Indian Slow Cooker

    Looks yummy and healthy too. Lovely presentation.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.