Black Bean Mexican Salad

Black Bean Mexican Salad

A few years ago my friend, Cindy, invited a couple of ladies over for lunch. I was happy to hear that she was serving salad, cause Lord knows I need to eat more salad, and less, well … less everything else. I was even happier to find that the salad was more than just any ordinary salad. It was a Black Bean Mexican Salad with black beans, tomatoes, some crunchy, zesty thingadoodles, among other good stuff, then kicked up a notch with a spicy chipotle dressing. I was hooked. Smitten even.

Since then I’ve served it for large groups, spread out as a salad bar so everyone can pick and choose. It’s easy to prepare and so satisfying. No cooking, just some chopping and shredding. Prepped ahead of time and refrigerated, you’ll be able to host a ladies luncheon and enjoy the fellowship too without all that fussing in the kitchen.

Here are the crunchy thingadoodles I mentioned.

Black Bean Mexican Salad

They’re actually called Tortilla Strips, but thingadoodles is so much more fun don’t ya think? Look for them at your local grocer or make a version of your own if you’re up to it. Also, I found an all natural, prepared chipotle salad dressing in the refrigerated produce section at the grocery store, but again, search for recipes online and make your own if you’d rather. The smoky, spicy chipotle dressing really brings it all together.


While grilled chicken would be a great addition, hearty black beans provide such a great source of low fat protein and fiber. Plus you don’t have to cook them, just drain and serve.

So colorful! And tasty too.

What are you waiting for? Let’s have a salad bar party!



Black Bean Mexican Salad
Prep time
Total time
a Mexican inspired salad with black beans, tomatoes, some crunchy, zesty thingadoodles, among other good stuff, then kicked up a notch with a spicy chipotle dressing.
  • Romaine Lettuce (or preferred lettuce), chopped
  • Black Beans, drained
  • Tomatoes, diced
  • Corn Kernels or canned corn, drained
  • Cucumber, de-seeded and chopped
  • Monterey Jack Cheese (or mild cheddar), shredded
  • Red or Yellow Pepper, chopped
  • Avocado, diced
  • Cilantro, chopped
  • Tortillas Strips
  • Chipotle Salad Dressing
  1. Toss all ingredients together and enjoy!
  2. If preparing ahead, remember to cover and refrigerate.


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  1. 6


    This looks scrumptious. I always prefer salads to sandwiches or anything else most days, they’re so versatile and you can throw the kitchen sink into them.

  2. 8


    This is the perfect salad for us! We love Mexican food and having a lighter go-to dish fits in perfectly. Thanks for sharing.

  3. 10


    That looks scrumptious. I seriously crave most of those ingredients on a daily basis. I see this salad in my immediate future. Thanks!

  4. 11


    I’d be all over that party, Amy. After a particular weekend of heavy eating (camping) Danny and I ate only salads for dinner this week. One of them was a taco salad, but your looks much better! Plus, I’m crazy about avocado, and that was one thing mine was missing.

  5. 13


    Amy, I love the idea of just putting out all the salad toppings and letting everyone make their own – and those thingadoodles sound like they make the salad!

  6. 17


    Amy this is the perfect entree salad. Love all those beans & cheese. Makes it nice & filling :) Missed you at evo bunches!

  7. 20

    Sandra says

    Oh, this is definitely going on the menu for this next week! It looks so refreshing and delicious! My family loves anything Mexican or Tex-Mex, so I know they will love this salad! Thanks for sharing!

  8. 24

    Deborah says

    I love this salad too and seeing this makes me miss Cindy even more. She is the best hostess and always fixes such yummy food but her salads were always my favorite.

  9. 26


    This is a lot like the “pile it on” we do once in a while… we start ours with a “bed” of multi-grain (gluten-free) crackers… then PILE IT ON! yum! so healthy and delicious! Thanks for sharing, Amy – love your blog header!

  10. 33

    KimC says

    All the foods we already love in one dish – perfect! I’m blogging this, because my blog is my brain and that’s the only way I stand a chance of actually remembering this recipe long enough to try it!

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