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Kelly's Black Bean Salad


"My sister Kelly makes this AMAZING salad anytime we have a family get-together. It is loved by everyone in the family. The Mexican flavor is is unbeatable! Keeps in the fridge for up to a week!"
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35 m servings 374 cals
Original recipe yields 10 servings


  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 45g
  • 15%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 926 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing.
  3. Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 11
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This is a nice black bean salad. I like that it's not cilantro based and really dig the chili powder. This would be a great way to repurpose leftover rice! I plan to use my leftovers (and thi...

Tastes really good, but little to oily for me. I only used 1/2 cup but still to much. Next time I'll use 1/3 or a 1/4 & see how it goes

Absolutely fantastic,and everybody loved it. For colour, I usually use 2 cans black beans and 1 can red kidney. With the corn, that gives me red, yellow, and black.... sometimes I'll add carrot....

Used fresh oregano & basil from the garden & left over brown rice...we all loved it, but one person wanted it a little hotter

I added beans I already had in the pantry. You just can't go wrong with this recipe

Good wholesome recipe with simple instructions. I would recommend using less red wine vinegar and oil than indicated... add in to taste. This is a very nutritious recipe.

Great summer salad. I made it with brown rice and less oil, and fresh herbs.I also sprinkled tortilla chips on top which I highly recommend. I will definitely make this again.

I agree with other reviews; cut back the oil to 1/2 cup or less. I used olive oil instead of canola oil. Added diced green pepper for color and a bit of crunch. This recipe is great for summer b...

Great recipe, but too much oil. Used 1/4 cup olive oil instead and I love cilantro so I used it instead of oregano. Also, cut down on the vinegar. One could also use wheat berries instead of whi...