Ham & Black Bean Salad
The best ham salad recipe ever, this is not the old-fashioned ham salad you grew up eating! Made with black beans and fresh veggies, it’s light, refreshing, and super filling! We make it every year after the holidays, and it never gets old.
This salad was inspired by a recipe from a friend. She sent over a picture and a list of ingredients she used, and we couldn’t believe how much we enjoyed it! What was most surprising was that my youngest son gobbled it up on three separate occasions.
The addition of avocado probably helped. The sweet boy would eat nothing but guacamole if we let him. Nevertheless, this veggie and ham salad has been a staple in our home ever since. It’s the perfect way to use up leftover holiday ham along with our ham and bean soup. However, it’s so tasty (not to mention quick and easy) that we make it all year long!
Ingredients You’ll Need
Please be sure to scroll down to the recipe card below for the complete details!
- Cooked Ham – Use leftover ham, cut into bite-sized pieces. We’ve also used cooked ham shanks, ham steaks, and deli ham, and they all taste great.
- Black Beans – Use canned black beans to keep prep time minimal. Just be sure to drain and rinse it first!
- Veggies – Mini bell peppers and tomatoes add color, crunch, nutrients, and fiber. Feel free to include any veggies you have on hand. Cucumber, onion, broccoli, or mushrooms would make great additions!Â
- Cilantro – This adds a touch of brightness. If you aren’t a fan of cilantro, try fresh parsley instead.
- Feta – We love the salty, creamy consistency this adds. However, mozzarella or cheddar cheese would also taste great. Or, omit it completely to keep this ham salad dairy-free.
- Avocado – For extra creaminess and a boost of good-for-you fats.
- Dressing – Combine extra virgin olive oil, salt, and black pepper for a simple, peppery dressing. For a little more tang, feel free to include a dash of brown mustard or yellow mustard.  Or, add mayo for a more classic, creamy consistency.
How to Make A Lightened-Up Ham Salad with Veggies
With just a handful of simple ingredients, this easy ham salad recipe couldn’t be faster to make!
- Combine. Add all the salad ingredients to a large bowl, and gently mix to combine.
2. Dress. Add the dressing ingredients, and toss again.
3. Serve. Add the avocado just before serving, and enjoy cold or at room temperature. We enjoy it on its own with a fork, but you can also serve ham salad in lettuce wraps, between sourdough sandwich bread, or with crackers for dipping.
Common Questions
Feel free to include hard-boiled eggs, dill pickls, sweet pickle relish, dill pickle relish, celery, green onion, or Dijon mustard for extra tang.
Once combined, store leftover ham salad in an airtight container in the refrigerator for up to 3 days. We don’t recommend freezing ham salad! It doesn’t taste great once thawed.
More Filling Salad Recipes
Ham & Black Bean Salad Recipe
Equipment
- 1 knife
Ingredients
- 3 cups cooked ham, cut into bite-sized pieces
- 1 (15 ounce) can black beans, drained and rinsed
- 10 mini bell peppers, sliced into rings and deseeded (about 2 cups of pepper rings)
- 2 tomatoes, chopped
- 1/3 cup cilantro, chopped finely
- 1/2 cup crumbled feta
- 2 Tablespoons extra virgin olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 avocados, diced
Instructions
- In a large bowl, add the ham, black beans, mini bell pepper rings, tomatoes, cilantro, feta, extra virgin olive oil, salt, and black pepper. Gently mix until combined.3 cups cooked ham, cut into bite-sized pieces, 1 (15 ounce) can black beans, drained and rinsed, 10 mini bell peppers, sliced into rings and deseeded, 2 tomatoes, chopped, 1/3 cup cilantro, chopped finely, 1/2 cup crumbled feta, 2 Tablespoons extra virgin olive oil, 3/4 teaspoon salt, 1/4 teaspoon black pepper
- When serving, top with diced avocado and additional feta cheese. Serve cold or at room temperature.2 avocados, diced
- Refrigerate leftovers for up to 3 days.
Notes
Nutrition
Did you enjoy this Ham Salad Recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!Â
We make this after Easter with our leftover ham. So good!