No-Cook Rainbow Black Bean Salad

Are you looking for the fastest, freshest salad ever? Meet the No-Cook Rainbow Black Bean Salad! It has become one of my go-to dishes for summer get-togethers, and I hope it will for you to.

Earlier this summer, I posted this salad on Instagram and you all went crazy over it. I wasn't even planning to post a full recipe on the blog because it just seemed too simple. But your love of this salad gave me a very clear message- you guys are on the hunt for easy, fresh summer dishes that will get you back to your outdoor activities faster.

So here it is- just about the easiest bean salad ever. There's absolutely zero cooking involved. This rainbow creation will allow you to play outside all day, throw everything together at the last minute, and still have a very flavorful and nutritious meal.

The flavor profile of this salad is very fresh and light Mexican, with a kiss of Hawaii. The dressing is just lime juice, a bit of honey (or agave), freshly grated ginger, and perhaps a dash of cayenne; keeping the dressing simple really allows the fresh veggies to shine.

I like to use multi-colored bell peppers, mango, purple cabbage, corn, and fresh cilantro for a rainbow effect. Aren't the colors great?? But it will taste equally as wonderful with fewer colors represented, so use what you have.
This salad also works great as a make-ahead meal, so it would be perfect for a potluck or even as an easy lunch throughout the week. If you want to make it ahead, the dressing, cabbage, beans, and peppers can happily co-exist in the fridge for a few days. I'd just add the mango, avocado, cilantro, and pepitas just before serving so that they stay fresh.

If you're looking for a really versatile salad, this is the one. We've stuffed it into tacos before, as well as lettuce wraps. It would be great as a topping over crispy romaine, or even as a chip dip (yes!!!). I love bringing this salad to potlucks because everyone can interact with it differently.

Looking for a few serving suggestions? The ginger in the dressing would pair beautifully with some Ginger Margaritas. It would also be great with these Orange Jalapeno Brussel Sprouts, which have a similarly fresh flavor profile. And while we're on the subject of Mexican food with a tropical influence, this Tropical Guacamole would be the perfect appetizer.

Enjoy these last bits of summer! I hope all of your adventures are wonderful, and that you can still come home to a fresh, vibrant meal!
Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Looking for another salad that's fresh, vibrant, and summery? I adore this Mojito Corn Salad, and it's equally as easy. Make them both!

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

For the Dressing
  • Juice of a lime
  • 1 tbsp honey. Agave is the best substitute if you don't do honey.
  • 2-3'' ginger root, peeled and finely grated
  • Generous salt and pepper
  • Dash of cayenne pepper, optional
For the Salad
  • Small wedge of purple cabbage
  • 2 cans of black beans
  • Few handfuls of corn. If you just thaw out frozen corn, you'll keep this recipe no-cook. But in season, fresh grilled corn on the cob is the tastiest option!
  • Red bell pepper
  • Orange bell pepper
  • Half a mango
  • Big handful of cilantro
  • Handful of pepitas
  • Avocado. Optional but awesome! If you go this route, add it right before serving to avoid browning.

Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. To make the dressing, combine all of the ingredients in a large mixing bowl (the same bowl you'll make the salad in) and stir together. Give it a taste and adjust as you see fit.
  2. Before doing anything else, cut the cabbage into fine ribbons and toss it in the dressing. The longer it can sit in the dressing and soften, the better! This will give it a very light pickling. You could even let it sit in the dressing in the fridge overnight if you'll be feeding cabbage skeptics.
  3. Drain and rinse the beans and thaw (or cook!) the corn.
  4. Dice up the bell peppers and mango. I like this salad best when everything is about the same size, so my recommendation is to cut the veggies into bean-sized pieces.
  5. Chop the cilantro finely.
  6. To the dressing, add the cabbage, black beans, bell peppers, corn, mango, and cilantro. Toss it all together. If you want, you can garnish with some avocado and mango slices.


Please follow The Rogue Brussel Sprout on Instagram!