This zesty salad is made from cherry tomatoes, bell pepper, red onion, sweet corn, and beans (you can use whatever kind of bean you have on hand). Beans are inexpensive and filling, and an excellent source of fiber, B vitamins, iron, protein, and potassium.
Using fresh corn adds a subtle sweetness and juicy crunch— my local grocery store was having a sale (7 ears for $1!) since corn is in season right now, but if you only have frozen that works too, just make sure to thaw before use. The salad can keep in the fridge for up to six days and is ideal for meal-prep.
I roasted some sweet potatoes to pair with the salad (scrub and bake in the oven at 400F until fork tender, about 40-45 minutes depending on size).
Easy Bean Salad (Vegan, Gluten-free, Oil-Free)
Easy black bean corn salad with a tangy oil-free dressing. Great for a potluck or for meal-prep! I paired mine with roasted sweet potato and avocado for a nourishing, simple lunch.
[cooked-sharing]
Add all ingredients for salad into a large bowl and toss until well-combined.
In a separate bowl, whisk together dressing ingredients until smooth. Toss with salad ingredients until combined, and taste and adjust flavor if needed, adding more lime juice, salt, etc. as necessary.
- *You can use any variety of canned beans including black beans, cannellini beans, kidney beans, pinto beans, garbanzo (chickpeas), etc. I used chickpeas and black beans. Rinse your beans well to eliminate the liquid that causes gas.
- **The runny kind of tahini works best— you can also use sub olive oil.
Ingredients
Directions
Add all ingredients for salad into a large bowl and toss until well-combined.
In a separate bowl, whisk together dressing ingredients until smooth. Toss with salad ingredients until combined, and taste and adjust flavor if needed, adding more lime juice, salt, etc. as necessary.
Notes
Pianomikey1 says
The mustard tahini dressing was so good. I did a 1/3 white kidney beans, 1/3 black beans, and 1/3 chickpeas. And this salad is so filling and came together so quickly. Good for meal prepping on a busy weekend. Thanks for the great recipe Hannah!