Mexican Black Bean Salad with Asian Sesame Noodles and Mediterranean Olive Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Mexican black bean salad paired with Asian sesame noodles and drizzled with Mediterranean olive oil. This Mexican-inspired salad recipe (vegetarian), ready in about 30 minutes, pairs black beans, noodles, cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 300 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Mexican cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a pot of salted water to a boil, then add 1 cup noodles and cook for 8-10 minutes, or until al dente. Drain thoroughly and transfer to a large bowl. Add 1 cup black beans (drained and rinsed if using canned) and 1/2 cup cucumber (diced into 1/2-inch cubes), then gently toss to combine. Tip: Use a colander to drain the noodles quickly, shaking it to remove excess water for a drier texture.
  2. Step 2: Drizzle 2 tbsp olive oil over the noodle mixture, then use tongs to toss until the oil is evenly distributed and the ingredients are lightly coated. Sprinkle 1 tbsp sesame seeds (toasted in a dry skillet over medium heat for 2-3 minutes until fragrant) and 1 tbsp lime juice (freshly squeezed for maximum brightness) over the top. Toss again until the lime juice is fully incorporated and the salad is glossy. Tip: Add the sesame seeds after the oil is applied—they absorb the flavors better when not exposed to direct heat.

Frequently asked questions

How long does Mexican Black Bean Salad with Asian Sesame Noodles and Mediterranean Olive Oil take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mexican Black Bean Salad with Asian Sesame Noodles and Mediterranean Olive Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans from drying out.

Can I substitute ingredients in Mexican Black Bean Salad with Asian Sesame Noodles and Mediterranean Olive Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mexican Black Bean Salad with Asian Sesame Noodles and Mediterranean Olive Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mexican Black Bean Salad with Asian Sesame Noodles and Mediterranean Olive Oil vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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