Quickest Black Bean Salad
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 assemble and everyone comes back for. It is easy to expand by adding more tomatoes or frozen corn. As always, use LOTS of cilantro. – Anne Crile Esselstyne
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 cans (15oz) black beans or 3 cups, drained and rinsed
- 1 very large tomato chopped
- 1 package (16oz) frozen corn*
- 1/2 vidalia or red onion chopped
- 1 can (6oz) water chestnuts sliced or diced, drained and rinsed
- 1 bunch cilantro or parsley chopped
- 1/2 lime and zest
- 3 tablespoons balsamic vinegar or more to taste
- Carbohydrate 2.03082750412023 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0.0584325001185503 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (12g)
- Sodium 2.7427500055646 mg
- Sugar 2.03082750412023 g
- Trans Fat 0 g
- Calories 10 calories
Put beans, tomato, corn, onion, and water chestnuts in bowl (glass looks pretty) and mix. Rinsing the beans well keep the salad from looking gray.Add cilantro, lime, and balsamic vinegar and mix again.Serve alone or with baked corn tortilla chips*.
