Black Bean Salsa Salad

Black Bean Salsa Salad-top view

This dish fits in my quick, easy, and delicious category perfectly. It is also gluten-free and vegan friendly.

In Chinese cooking culture, soybeans are the most used legume in main dishes. Well, that is only on part of legume family. We do use black beans and small red beans in Chinese cuisine, but most recipes with them are for hot breakfast cereal or bean paste used in stuffed desserts. I learned to cook bean dishes when we started our vegan/vegetarian diet. This opened a whole new area for me to expand my enthusiasm in cooking.

I soaked a bag of black beans the night before then cooked them on the stove during my breakfast time; this way I could get the beans ready for lunch. I got some fresh McIntosh apples and tomatoes from our local farmer’s market. I thought these crispy juicy apples with their sweet but a slightly tart flavor would be a magic touch in making this black bean salad. Yes, I was absolutely right! I combined all of the ingredients: sweet red onion, apple, tomato, store bought salsa, and cooked black beans (rinsed with water), sprinkled chopped chives from my garden and vegan Mexican style cheese on top, and served with gluten-free corn tortillas. Voilà, a quick, easy, and delicious dish is done in 10 minutes or less.

beans and ingredients

Finding a restaurant that can serve both gluten free and vegan is not easy. When our family has a road trip, I always bring food with us. I definitely will make this salad again when we have a road trip next time because we can easily dig it out from the cooler and enjoy it right away. This recipe is also great for a snack served with corn chips.

Black Bean Salsa Salad-side view

Black Bean Salsa Salad
Prep Time
10 mins
Total Time
10 mins
Tools: knife and cutting board; colander; a large mixing bowl; measuring cup and spoon.
Course: Salad
Servings: 4 servings
  • 2 cups cooked black beans rinsed
  • 1/2 cup chopped McIntosh apple
  • 1/2 cup chopped red onion
  • 1/2 cup bell pepper diced
  • 1/3 cup tomato diced
  • 1 tbsp finely chopped fresh chives
  • 1/2 cup salsa medium
  • 1/3 cup shredded vegan cheese Go Veggie! Mexican Shreds
  1. In a large mixing bowl, combine black beans, apple, red onion, bell pepper and tomato. Pour salsa on top of the salad and gently toss to combine. Sprinkle chives and cheese on top. Sever immediately.


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