Name: Black Bean Salad
Prep time: 10 min
Total time: 1 min
Ingredients: 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

Black Bean Salad

black beans,

can corn, drained

Roma tomatoes, diced

red bell pepper

red onion

green onions

pineapple

cilantro leaves

jalapeno, seeded and minced

sherry vinegar

lime

honey

salt

black pepper

cumin

Mix all ingredients in a bowl and refrigerate for 1 hour.

This was a great, easy-to-make salad with lots of flavor.  I added some feta which worked well, otherwise followed the recipe exactly.  Makes a great healthy side dish!  

Made this for the 4th of July neighborhood potluck.  It was a huge hit!  Even (most) the kids liked it! A great salad with lots of good  flavors!

Fantastic! My dad and I loved it! Sort of sweet &amp; sour and slightly spicy in all the best ways. Definitely keeping this one around!

this salad looks great and the ingredients look great. And I would like to be able to add or cut down the amounts of of ingredients to accommodate what number of people I’m serving. Thank you, Adrienne Williams

The pineapple is Guy's trick to the perfect Black Bean Salad...this salad goes great with any Mexican or Southwestern dish! Easy to make, beautiful colors...this salad has always been my “go to dish” for parties and get togethers! I’m still using it in 2022! The first time I made this was 2007.

Excellent! I omitted the pineapple and used fresh corn. Tasted great and very fresh. I will definitely make this again.

I first saw this in the Food Network magazine years ago. It has become a family favorite for the 4th of July. I make it as written but I don’t measure the bell pepper and pineapple, just eyeball it. It is actually better if you make it a day ahead of time.If you have any leftover it keeps for serval days in the fridge. We love it with tortilla chips.

My favorite! But I substitute 1 finely chopped jalapeño in place of the pineapple.

I love the recipe.  Made it several times and enjoyed it every time. The first time I made it I had to use red wine vinegar as I couldn't find sherry vinegar. I've since found the sherry but actually prefer the red wine. I also add a bit more cumin. This is a keeper. After watching so many of his shows, I'm so happy to try one of his recipes. 

Delicious!  I used one can of black beans and one can of pinto beans (what I had available).  I also used cherry tomatoes (all I had in fridge).  Used white wine and a splash of balsamic vinegar (no sherry vinegar in pantry).  Will make again and again...  Also looks like a great addition to my party food that I either have at home or take to gatherings (I never go empty handed)

This was absolutely delicious! I followed the recipe to a T; will definitely be making again

Thanks. Love it. I put my own spin adding some more ingredients. 

Excellent salad, I could not find sherry vinegar anywhere so the online suggestion was the rice wine vinegar and it worked out great. I'm not that crazy about black beans but the combination of all these flavors was exceptional. Fresh pineapple just made it awesome. I highly recommend this recipe and it was very easy to make.

This is a go to salad for me when I do a cookout.  Have made it numerous times and made it exactly the same with the exception of using seasoned rice vinegar instead of sherry.  I always get compliments when I make it.<div>Making it now, pulled up the recipe and thought it deserved a good review and 5 stars!</div>

Delicious! I've made various black bean salads, but this is the best!  I did reduce the salt to 1/2 teaspoon, and it was great. Can't imagine eating the full 1 Tablespoon of salt the recipe called for -- I think it would ruin it, but then we salt lightly in our household.

Really delicious! Used fresh pineapple we brought home from Hawaii. Left out the jalapeño but sprinkled in a few red pepper flakes. Used only red onion - no green. Cherry tomatoes diced instead of romas. Served with beef tacos for dinner. This will be really good as a hot weather side dish for BBQ. 

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!

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.

Love this recipe, I always get compliments.

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.

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.

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.

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!

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!

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!

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.

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 the seeds and maybe added a splash of tobacco.  I made it the night before, the recipe does tell you to add cumin, salt and pepper to taste.  Don't be shy, if you like it,  put in the flavor.  cumin, salt, and pepper…. It withstood the heat and stayed cool for awhile, it's a good thing to do especially for outdoor entertainment when it is extremely hot outside.  It's a keeper for me.  

This just wasn't good, I didn't like it. 

I was looking for a healthy recipe with black beans as I'm on weight watchers maint.  Wasn't sure if I was going to like this as I have never eaten anything such as this.  It was scrumptious, husband couldn't stop eating it and my friend from Arizona loved it as well.  It was great with baked tortilla chips.  Not to sweet and did think it would be spicy because of the jalapeÃ±o pepper it was not at all.   . 

ABSOLUTELY DELICIOUS!! The crisp sweet clean flavors of this salad is sure to compliment dinners from tacos to fajitas to anything from the grill!! I made a few slight changes only to suit my family but I'm more than sure this in its entirety would be perfection! I omitted the cumin &amp; jalapeño. I added 1/4 cup of diced mango and a bit of extra diced red onion. I also added the juice of a whole lime rather than half and I lessen the honey to 2 tablespoons instead of three because of added sweetness of the extra fruit I included. I can't say enough about this, it is just so so flavorful. I have shared it with friends and family.

Awesome! We make this as a side dish for fish tacos all the time.

I love the different flavors that are combined in this recipe. It is sweet with a little surprise of pineapple. Really enjoyed eating this! 

This is my favorite black bean corn salad and I've made it at least a dozen times so I thought I would finally give Guy the proper kudos and thanks!  We like things with a kick, so I use serrano peppers (yes, plural ... but I always do a little taste testing before adding the pepper to make sure it's not overly hot.  I find most jalapenos taste more like green peppers, but it depends on the season. I mix all the veggies/beans together and make the vinaigrette separately, adding garlic put through a press. Because I use mangos or mandarin oranges, I cut back on the honey otherwise it's too sweet, and I use quite a bit more fresh squeeze lime juice, adding a bit more if needed after everything is mixed together.

I made this last 4th of July and we found it to be too strong. Made some revisions, and it was divine! Just sauté the onions, and peppers for a bit to take out the raw taste. I added 2 ears of fresh corn, shucked, and omitted the cilantro simply because I don't care for the "soapy" taste. It was the best! Now it's a staple recipe and easy to transport to summer parties!

This black bean salad is amazing! Healthy, flavorful,fresh, and inexpensive to put together.  We will make this again and again.  Thanks Guy!

totally OFF THE HOOK!... super easy to make and a great mix of flavors...A++

One word, YUM! It's super hot here in Vegas (115 yesterday! so we were looking for something light and cold to go with our meal. Super easy to make - albeit a good number of ingredients. I used frozen corn, omitted the green onion (not sure why you need red and green onions and reduced the honey based on comments here. And when folks say to leave the pineapple in even though it seems weird - we completely agree, it really is a nice combination of flavors. This recipe is definitely in the rotation now and perfect for those hot summer days - Thanks Guy!

I've made this salad several times and each time it's amazingly good!!!  Even my friend who doesn't like black beans, absolutely loved this salad.  I almost didn't add the pineapple the first time I made it, because it sounded a bit odd to me, but I'm glad I added it!   It's a wonderful medley of flavors!  Make sure you use fresh pineapple, not canned.  I tried that one time, and that was not good.  Fresh is the only way to go.  I put this over a bed of spinach, or Butter lettuce, or as a side to any BBQ.  Extremely easy, healthy and yummy!  My go to bean salad!  

This is a terrific recipe!  My kids really loved it as well.  Do we have the nutritional information available (Weight Watchers user.  

I should have listened to other people about this being too sweet. It was really good but too sweet. Next time, I'll cut the honey in half.

All I have to say is - OMG soooo good. Brought leftovers to work, everyone gave it 5 stars as well.

This was a very simple recipe with very bright and fresh ingredients.  The thing about this recipe is that it got better as the week went on!  Everyday the flavors combined even more in the fridge and by the end of the week it was real tasty!

This recipe is super tasty with minimal work. My extended family always asks me to make it at family gatherings.

Absolutely delicious, only change I used red wine vinegar. I let it marinate over night.

Amazing! I doubled the cilantro, and added 4 large garlic cloves. It was hard to wait the recommended hour for it to set. 

I had really high expactations of this recipe based on the 200+ 5 star ratings...but I didn't honestly think it was that great. There is almost too much crunch with the ingrediants. I liked it but didn't love it as much as the over reviewers. If I make this again, I will have to make a few modifications to the recipe. 

This salad is amazing. I have been making it for over a year now on regular basis. i omit the pineapple and never missed it. Works great on taco nights. Have made it with agave instead of honey, and it tastes just as great. Very easy and very delicious. 

This bean salad is absolutely delicious.  Full of flavor, especially compared to other, more bland, black bean salads.  I have made it three times.  This time I used a little less honey (about a tablespoon and a half because my husband found it a tad too sweet last time, but the flavor is awesome.  Definitely worth adding to your recipe collection!

This salad recipe is awesome!  I halfed it somewhat since it was only two people eating it (added one can of black beans instead of two, kept the can of corn at one, and just adjusted the other add-ins accordingly and couldn't believe how fresh and flavorful it was.  It's a great addition to any southwestern main courses that have a kick to them.  It was even good the next day.  I will definitely be making this again!

 I love this recipe!  The dish tastes more amazing than it looks because of how the sum of all the ingredients blend together to create incredible / indescribable flavor. Yummo!

I used this recipe this week at Camp Monterey (Tennessee girls camp since camp was coming to a close. We had everything but the pineapple. It was quick and easy and looked fabulous in our salad bar area. It was such a hit that I decided to make a double batch to last us through the next few days. Wonderful!

This recipe is amazing!  I questioned adding the pineapple but it is perfect in this combination of ingredients.  I used fresh corn off the cob instead of canned.  Try this recipe, you will not be disappointed.

Really, really good and going into the recipe file. Followed the recipe except I used red wine vinegar and white wine vinegar instead of the sherry vinegar. I mean, this was seriously delicious.

I have made this countless times and it is always a hit! Healthy and delicious. Can't count the times I've shared Guy's recipe! You will not be disappointed!

I made this with a 10-bean blend that I had in a crock pot on low all day. Using canned beans would yield a much better texture that my somewhat mushy bean blend. I loved this salad! It contained a lot of fresh vegetables and was very refreshing served cold.I didn't have sherry vinegar, so I used red-wine instead and it was delicious. The pineapple gave each bite an unexpected sweetness that I really loved. I can't wait to try it tomorrow after all of the flavors have really blended.

I liked it. Personally I would use even MORE cilantro, since I like that flavor a lot. Didn't really taste the pinch of cumin. I'm guessing a half teaspoon to a teaspoon wouldn't hurt. I don't like SPICY, but a tiny little kick I'm ok with. The jalapeno I used had no heat at all in it. 

Made this many times and always a hit.  If you follow this recipe to the T using all fresh ingredients especially a premium Sherry Vinegar even better! Goes great with ribs, BBQ chicken or pulled pork. Robin loves it. 

This is so good.  So tasty and simple and fresh.  Yummmm I used red wine vinegar tasted perfect.  

I didn't have all of the ingredients so I improvised a little.  WOW!!!  When I server something new to my large family, I ask each person for their simple opinion.... "is this a keeper or not?".......  This one is a keeper.  And, my 86 year old friend Ms. Betty loved it too.    

Very easy! Chopping everything took longer than expected, but it tasted great. Would be perfect to take to a party. 

Easy to make. Plenty of flavor. And to top it all off, very healthy. Great with tortillas as well.

Not sure why, but I did not like the flavors mixed together

This recipe is a winner! I serve this at my caterings and the crowd goes wild! Thank you Guy for creating such a wonderful, impressive and delicious recipe.

I love this recipe.  The sweet and sour in the vinaigrette is perfect.  I just leave out the jalapeño so my kids can eat it too.  Yum,yum.

Our 2 adult sons and DH loved it.  Great mix of flavors, served w/ Fajitas and taco meat, boys were using it on the flour tortilla with the meat. I used champagne vinegar and small can drained dice pineapple, used more than a pinch of cumin.  You'll love it.

OH YES!!!! It is THAT good!!! We absolutley loved this salad/ salsa!!! Thank you, thank you, thank you, for this amazing recipe.

Wow! Dont change a thing! Very complex layering of flavor with a really nice punch with the pineapple.

Loved it! Easy and great flavor. I couldn't find sherry vinegar and just used red wine vinegar. I will make this again when I find sherry vinegar; I think that will make it even better. Almost forgot ... I used about 3/4 teaspoon of salt and that was more than enough .. next time I will probably use 1/2 teaspoon

LOVED IT! I used sherry cooking wine instead of sherry vinegar because i couldnt find it. It is spicy and fresh and healthy which is what i love!

My Mother-in-law made this with balsamic vinegar instead.  It was great and luckily she let me take home the leftovers!  YUM!!!!

yummm!!!! This salad is to die for. Served it with Guy's Red Rocker Margarita Chicken, also delicious!!!! What a combo....everyone loved it.

I'm not one to typically write reviews, but I had to for this!  It was excellent.  We made it for a barbecue.  Everyone loved it.  Even my three year old, who had decided she was done with dinner before having a bite, ate every last bite on her plate after she tried it.  This will definitely become a staple in my house.  Thanks, Guy!

Love this recipe. It takes awhile to cut everything up but well worth it. I substituted fresh-cut-off-the-cob corn and balsamic vinegar for the sherry vinegar. I'll be making this again for sure.

What a great and healthy recipe! I did however substitute the dressing, for 3 tbs of lighthouse balsamic vinaigrette, located in the salad section of the store. SO good. I also am going to leave out the jalapeno next time, makes it a little spicy.. if you are a fan of spicy go for it! I also left out the pineapple and it tasted amazing! GREAT FLAVOR! 

Excellent flavor.  Have made it twice for company and everyone love the flavor.  I do not like raw onions much and left them out and it was still fabulous

Excellent!!!  I made this for a family reunion picnic and it turned out GREAT!!!  I was looking for a recipe that was easy and fast.  I did substitute red wine vinegar for the sherry vinegar.  I wasn't sure about the pineapple.  But it was GOOD in it!  I made sure the onions were tiny so people who don't really like them wouldn't see them.  I even chopped the cilantro very small.  I needed a little more than the recipe made, so I added drained garbanzo beans and a little more lime juice. It was SO YUMMY!!!  I put tortilla chips with it for those who wanted to eat it like a dip.   Everyone liked it.  Even the little kids came back for seconds. Sadly, there were no leftovers for later.  I didn't have time to refrigerate for 1 hour, but will definitely try that next time.  Thanks Guy for a real hit!!!

Love this recipe! Just got done making it and I used a serrano instead of a jalapeno to add more heat. Seems like I have been making it once a week since my son's been home from college. He can't get enough of it. We use it as a dip with tortilla chips. He requested me to make it for a party because a couple of the girls are vegetarians and they absolutely loved it! Well off the make some margaritas to have with it!!

we've made this dish numerous times &amp; it's always extremely flavorful! it's so good &amp; my kids love it too!  it's not super spicy if anyone's worried about that.  i love it!

great recipe for black beans. very robust flavors.i will be making this many times over.

I love this recipe!!!  I have used it many times as written and also with a few twists.  It is always a hit, no matter where I take it.  One of my favorite add-ins...crumbled gorgonzola cheese. So good!!!  

Excellent! I omitted the red pepper and green onion because other family members don't care for them.  I also used fresh pineapple and significantly reduced the salt.  Thanks Guy!! 

I made this yesterday to use as a side dish with BBQ Ribs. Now today I put in on chips and melted cheese on top and it was great. 

Where I live, it is not guaranteed that all ingredients can be found in the groceries store. I have made some adjustments: red wine vinegar, coriander, grape tomatoes......the red bell pepper and the jalapeno, i have grilled....it was simple but good... At first, I rated it 3 stars....but the salad is fantastic when left overnight in the fridge.....this is really really GOOOOOOD!!!!....

This was FANTASTIC! We made this for our Memorial Day cookout, and thoroughly enjoyed it. It was such a wonderful combination of spice and sweet that was cool, refreshing and guilt-free (my favorite part) Thank you Guy!

It's easy and way too good.  I warn you, you will get addicted.  

My family loved it, very fresh and tasty.

I love this recipe as a potluck taker...it is fresh tasting and healthy!

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/8/80/801/8010/8010051

Guy Fieri mixes up a bean salad with wonderful southwestern flavors using onions, tomatoes, jalapenos, corn and canned blacked beans.

Black Bean Salad

Prep Time: 10 minutes

Total: 1 hours, 10 minutes

Servings: 7

Author : Guy Fieri Bio & Top Recipes

Ingredients

Instructions

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