Ina Garten’s Black Bean Salad is a vibrant and satisfying dish that combines hearty black beans with crunchy vegetables, sweet corn, fresh herbs, and a tangy vinaigrette. It’s a healthy, make-ahead salad that’s perfect for potlucks, barbecues, meal prep, or a light lunch.

With bold textures, zippy flavors, and a rainbow of colors, this salad is a crowd-pleaser that checks all the boxes: easy, wholesome, and delicious.

Other Ina Garten Recipes

What Is Ina Garten’s Black Bean Salad?

Ina’s black bean salad is a cold, no-cook salad made with canned black beans, red bell peppers, corn, red onion, and a citrusy vinaigrette. It’s tossed with fresh herbs like cilantro or parsley and sometimes finished with a splash of lime or lemon juice. It’s fresh, protein-packed, and full of flavor.

Reasons to Try Ina Garten’s Black Bean Salad

Quick and no-cook – Ready in under 20 minutes
Protein- and fiber-rich – Satisfying and healthy
Great for meal prep – Tastes even better the next day
Colorful and crunchy – Visually appealing
Naturally vegan and gluten-free
Perfect side or light main – Great with grilled meats or as a taco filling
Easily customizable – Add your favorite veggies or grains

Ingredients Needed to Make Ina Garten’s Black Bean Salad

2 (15-ounce) cans black beans, rinsed and drained
1½ cups cooked corn (or thawed frozen corn)
1 red bell pepper, diced
1 yellow bell pepper, diced
½ red onion, finely chopped
1 jalapeño, seeded and minced (optional)
¼ cup chopped fresh cilantro or parsley
1 avocado, diced (optional, for garnish)

For the vinaigrette:

¼ cup freshly squeezed lime juice (about 2 limes)
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon black pepper
⅓ cup extra virgin olive oil

Instructions to Prepare Ina Garten Black Bean Salad

Step 1: Prep the vegetables

Dice the bell peppers, chop the red onion, and mince the jalapeño if using. Place all the prepped veggies in a large mixing bowl.

Step 2: Add the beans and corn

Rinse and drain the black beans thoroughly. Add them to the bowl along with cooked or thawed corn kernels.

Step 3: Make the vinaigrette

In a small bowl, whisk together lime juice, red wine vinegar, Dijon mustard, cumin, salt, and pepper. Slowly drizzle in olive oil while whisking until the dressing is emulsified.

Step 4: Toss the salad

Pour the vinaigrette over the bean and vegetable mixture. Toss gently to coat all ingredients evenly.

Step 5: Add herbs and chill

Stir in chopped cilantro or parsley. Cover and refrigerate for at least 30 minutes to let the flavors blend.

Step 6: Garnish and serve

Just before serving, gently fold in diced avocado if using. Serve chilled or at room temperature.

What Goes Well With Ina Garten’s Black Bean Salad

Grilled chicken or steak – A hearty main to pair with
Fish tacos or shrimp wraps – Use the salad as a topping
Quesadillas or enchiladas – Balances rich, cheesy dishes
Tortilla chips or pita wedges – Serve as a dip-style salad
Lettuce cups or taco bowls – For a light, low-carb meal
Mango salsa or guacamole – Adds a tropical twist
Iced tea, lemonade, or sangria – Refreshing drink pairings

Key Tips for Making Ina Garten’s Black Bean Salad

Rinse beans thoroughly – Removes excess sodium and thick liquid
Dice vegetables evenly – For consistent texture
Let it rest before serving – Enhances flavor depth
Adjust spice to taste – Jalapeño can be omitted or doubled
Use fresh lime juice – For the brightest flavor
Toss avocado in lime juice if using – Prevents browning
Stir gently when serving leftovers – Keeps ingredients intact

Creative Variations of Ina Garten’s Black Bean Salad

Add diced mango or pineapple – For a sweet and spicy balance
Include cooked quinoa or couscous – Makes it more filling
Use roasted red peppers – Adds a smoky depth
Swap lime for lemon juice – Slightly different acidity
Add feta or cotija cheese – Salty, creamy finish
Toss in cherry tomatoes – Bursts of juiciness
Use chipotle dressing – For a smoky, spicy twist

Storage Guidelines for Ina Garten Black Bean Salad

Store in an airtight container in the fridge – Best within 3–4 days
Stir before serving leftovers – To redistribute the dressing
Add avocado just before serving – Prevents browning
Avoid freezing – Beans and vegetables become mushy

Reheating Tips for Ina Garten’s Black Bean Salad

No reheating needed – Best served cold or at room temperature
Let sit out for 10 minutes after refrigeration – For optimal flavor
Refresh with a squeeze of lime or a drizzle of olive oil – If needed

Nutritional Value (per serving, approx.)

Calories: 240
Protein: 9g
Carbohydrates: 26g
Fat: 12g
Fiber: 8g
Sugar: 4g
Sodium: 320mg

A hearty, plant-based salad that’s both nourishing and flavorful.

FAQs

Can I make Ina Garten’s black bean salad ahead of time?

Yes, it’s a great make-ahead dish. You can prepare it a day in advance and refrigerate it. The flavors blend and improve over time.

Should I rinse canned black beans for black bean salad?

Yes, rinsing removes excess sodium and the thick canning liquid, resulting in a cleaner taste and better texture for the salad.

What dressing is used in Ina Garten’s black bean salad?

The salad is dressed with a zesty vinaigrette made from lime juice, red wine vinegar, Dijon mustard, olive oil, and cumin for flavor.

How long does black bean salad last in the fridge?

It lasts about 3 to 4 days when stored in an airtight container. For best quality, add avocado just before serving.

Wrapping Up

Ina Garten’s Black Bean Salad is a vibrant, versatile dish perfect for warm-weather meals, healthy lunches, or crowd-pleasing sides. With fresh veggies, zesty vinaigrette, and plenty of plant-based protein, it’s a salad you’ll want to make again and again.