Black Bean Salad

Total Time:
1 hr 10 min
10 min
1 hr

6 to 8 servings

  • 2 cans black beans, drained, about 30 ounces
  • 1 (15-ounce) can corn, drained
  • 2 Roma tomatoes, diced
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 1/4 cup diced green onions
  • 1/4 cup diced pineapple
  • 1 tablespoon chopped cilantro leaves
  • 1 jalapeno, seeded and minced
  • 4 tablespoons sherry vinegar
  • Juice of 1/2 lime
  • 3 tablespoons honey
  • 1 tablespoons salt
  • 1 teaspoon black pepper
  • Pinch ground cumin
Watch how to make this recipe.
  • Mix all ingredients in a bowl and refrigerate for 1 hour.

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4.8 236
Made this and really liked it.  Would make again.  The only thing I did was leave the membrane in from the jalapeño just to give the salad a little extra kick.  It worked and I would do it again. item not reviewed by moderator and published
Since moving to Mexico, I have made this 5 or 6 times for BBQ fundraisers and parties and people just love it. Great dish to have in a hot/humid climate too. Good balance of flavors and super easy! Killer dish Guy! item not reviewed by moderator and published
I have made this recipe four times now and it is the best black bean salad I have ever eaten.  The honey combined with the vinegar creates a perfect balance of sweet and sour.  The other spices are also in perfect proportion and I have not needed to make any adjustments.  My whole family enjoys it and many have asked for the recipe.  <br /> item not reviewed by moderator and published
Love this recipe, I always get compliments. item not reviewed by moderator and published
Best. Salad. Ever. I made it for a cookout we were invited to and my husband and I contemplated staying home so we could have the whole bowl to ourselves! Reduced honey to two tablespoons as others have suggested. Left out the green onions. It didn't seem to need both red and green. It was quick and easy and I will make it again and again. item not reviewed by moderator and published
It was okay - not as tasty as I would expect, and I followed the recipe exactly. The black bean and pineapple just don't have the chemistry. A friend thought it was delicious though, so it's subjective. item not reviewed by moderator and published
Excellent! item not reviewed by moderator and published
I made this delicious salad with baby back ribs and grilled chicken for Father's Day. HUGE hit. Everyone loved the meat but said the bean salad was the star. I even forgot the pinch of cumin and used a dash of sarachi sauce in place of the jalapeno. KNOCK-OUT recipe. The pineapple was a surprising addition that really made the salad sing, Finished the dinner off with strawberry shortcake using Paula Dean's individual shortcakes. Thanks Food Network...I can always trust your recipes. item not reviewed by moderator and published
Doubled the recipe for a Father's Day event. I wanted leftovers as I made this once before and loved it. It has a great flavor and no oil is a big plus. This will be great in my morning omelet, and just as a lunch salad, too. It is so worth the effort. I can't praise it enough - great combination of flavors. Thanks to Guy! item not reviewed by moderator and published
Best bean salad have eaver eaten. Tastes amazing. Wasn't sure about sherry wine when I nipped out to buy some today but it IS the perfect cooking wine for this dish. Yum! item not reviewed by moderator and published
Took this to a potluck @ work. It was a huge hit with people asking for the recipe. The pineapple and sherry vinegar gave a bright sweet flavor and I was happy that there was no oil. Can use it like a salsa with chips, on top of chicken or just a side. Fantastic! item not reviewed by moderator and published
I decided to make this for a lunch I was attending even though I hadn't tried it before. There wasn't time to make something else if this failed, but I was feeling bold and sassy and wanted to give it a try. It was delicious! Everyone loved it. I didn't change anything. Made it just like the recipe. I was a little nervous when I tasted it after throwing the ingredients together because it was so hot that my lips burned. I let it sit for an hour - just like the recipe says - and then tasted it. Perfection! Will definitely make this again! I love the fact that there is no added oil. It tastes so fresh and light. item not reviewed by moderator and published
I live in Saudi Arabia so I had to adjust the recipe, I was trying to make enough for 30 for a big party, had to have more corn than black beans. Just can't find what you need here. Also I had to use Saudi Red peppers instead of jalepeno. I seeded them because it was for such an international group of people, but being the texas-california girl, I would have left in Black Bean Salad Recipe : Guy Fieri : Food Network