THE QUICKEST BLACK BEAN SALAD 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. From Forks Over Knives -- The Plant-Based Way to Health
- Preparing Time: 8 minutes
- Total Time: 8 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 16-0 z. cans black beans drained and rinsed well!
- 1 very large tomato chopped
- 1 pkg. frozen corn
- 1/2 idaliaonion chopped
- 1 bunch cilantro chopped
- 1/2 ime,juice and zest
- 3 tbsp. balsamic vinegar or more to taste
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
1. Add beans, tomatoes, corn, and onion 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. Photo by Keepin’ It Kind This easy no-cook Black Bean Salad recipe and other backyard bbq ideas and 30-minute meals are available in our convenient iPhone app and newly released Android app. Powered by TCPDF (www.tcpdf.org)
