Vegan Recipe: The Quickest Black Bean Salad

black bean salad

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By Ann and Jane Esselstyn

We could eat this for every meal in summer, even breakfast. It is the salad I make when I have to take a dish to an event because it is so quick to make, everyone comes back for seconds, and it is the best advertisement for delicious no oil eating. It is easy to expand by adding more tomatoes or frozen corn.

Ingredients, Makes 4 bowls

Two 16-ounce cans black beans drained and rinsed WELL!
1 very large tomato, chopped
1 package frozen corn
½ Vidalia onion, chopped
1 can sliced water chestnuts, drained and rinsed
1 bunch cilantro, chopped
½ lime, juice and zest
3 tablespoons balsamic vinegar or more to taste

Instructions, Ready in 8 minutes

1. Add beans, tomatoes, corn, onion, and water chestnuts to a bowl (glass looks pretty) and mix. Rinsing the beans well keeps the salad from looking gray.

2. Add cilantro, lime, and balsamic vinegar and mix again. Serve alone or with cucumber open-faced sandwiches for a perfect meal.

Source: Forks Over Knives — The Plant-Based Way to Health

Find this easy Black Bean Salad recipe and more in the Forks Over Knives Recipe App.

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