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- Makes 4 bowls
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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
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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Comments (7)
Try this one
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.
Excellent recipes, thx
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.
In my country water chestnuts isn’t available. How can I replace it? A kohlrabi will be ok? Or better lose?
Delicious! BTW – Jicama makes a good substitute for the water chestnuts.
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)!