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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

By Ann Esselstyn and Jane Esselstyn, RN,

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.
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11 Comments

Comments (11)

(4.83 from 6 votes)
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Heidi7 months ago
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Easy and delicious!

Arlene7 months ago
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I just made this for the first time – I could not believe how delicious it is! I used parsley instead of cilantro as am not a fan of the latter. Thank you.

Linda7 months ago
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Excellent salad and easy to put together. I didn’t have water chestnuts (or the suggested jicama) but found that celery and apples are good substitutes and provided the important crunch to the salad. Rave reviews and the apples really stood out as a great addition.

Lonna8 months ago
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So good! I’ve made for events and just for at home.

Corey Wendlandt1 year ago
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Try this one

Janice1 year 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.

Toni2 years ago
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Excellent recipes, thx

Karen12 months ago
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Can you get jicama? It has a similar consistency to water chestnuts but it has a bit more sweetness to it. It’s juicy and crunchy like water chestnuts. Kohlrabi is more closely associated with the broccoli/cauliflower family.

Monika1 year ago
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In my country water chestnuts isn’t available. How can I replace it? A kohlrabi will be ok? Or better lose?

Beverly2 years ago
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Delicious! BTW – Jicama makes a good substitute for the water chestnuts.

Janice2 years 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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A headshot of Jane and Ann Esselstyn
about the author

Ann Esselstyn and Jane Esselstyn, RN

Ann and Jane Esselstyn are a mother-daughter team with decades of experience developing delicious, healthful dishes both for their family and for Dr. Esselstyn’s many grateful patients. Ann Crile Esselstyn developed the recipes for The New York Times best-selling book Prevent and Reverse Heart Disease and is co-author of The Prevent & Reverse Heart Disease Cookbook. A mother of four, Ann is currently focused on counseling heart patients to prepare and enjoy plant-based, oil-free foods. Jane Esselstyn, RN is a wellness instructor and a plant-strong presenter and cook, as well as a married mother of three, who has been eating this way for more than 25 years. Jane developed recipes for My Beef with Meat and is co-author with Ann of The Prevent & Reverse Heart Disease Cookbook. Follow them on Instagram.
Photo by Donna Ruhlman.

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