No-Cook Rainbow Black Bean Salad

A go-to for get-togethers on our deck, this black bean salad is fresh, colorful, and infinitely customizable. Best of all, there's no cooking involved!


For the Dressing

  • Juice of a lime
  • 1 tbsp honey or agave
  • 2'' ginger root, peeled and finely grated
  • Generous salt and pepper
  • Dash of cayenne pepper or hot sauce, optional

For the Salad

  • Small wedge of purple cabbage
  • 2 15-oz cans of black beans
  • 2 c frozen corn
  • Red bell pepper
  • Orange bell pepper
  • Half a mango
  • Big handful of cilantro
  • Handful of pepitas
  • Avocado, optional


  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 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 and cabbage, add the black beans, bell peppers, corn, mango, and cilantro. Toss it all together. Garnish it with avocado only if the salad won't be sitting out, since otherwise the avocado will brown.