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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.

From Forks Over Knives — The Plant-Based Way to Health

Black Bean Salad

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

  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.

Comments (4)

(4.67 from 3 votes)
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Janice2 months ago
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This was the first recipe I tried after starting WFPB. It is simple and delicious. I make it regularly and someone will usually ask for the recipe when I take it to an event.

Toni3 months ago
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Excellent recipes, thx

Beverly3 months ago
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Delicious! BTW – Jicama makes a good substitute for the water chestnuts.

Janice5 months ago
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This is delicious! It is great for potlucks and company. I can actually eat the whole thing myself (over the course of about three days, of course)!

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