Easy Black Bean Salad
Dressed with cilantro, lime juice and zest, and balsamic vinegar, this easy black bean, tomato, and corn salad will keep you powered up for hours. As co-creators Ann and Jane Esselstyn write, “We could eat this salad for every meal in summer, even breakfast.”
We could eat this black bean salad for every meal in summer, even breakfast. This is the salad I make when I have to take a dish to an event because it is so quick to make, and everyone comes back for seconds. This black bean salad recipe is the best advertisement for delicious no-oil eating. It is easy to expand by adding more tomatoes or frozen corn.
INGREDIENTS
- 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
- 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.
- Add cilantro, lime, and balsamic vinegar and mix again. Serve alone or with cucumber open-faced sandwiches for a perfect meal.
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