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]
Salad
3 15 oz (425g) cans beans*
1 cup (175g) corn kernels, either thawed from frozen or shucked from a corn cob
1 red or orange bell pepper, finely chopped
½ medium red onion, finely chopped
1 small handful parsley or cilantro, chopped
1 cup (150g) cherry tomatoes, cut into small pieces
Dressing
3 tablespoon lime juice
2 tablespoon apple cider vinegar
3 tablespoon tahini**
½ tablespoon mustard
½ tablespoon maple syrup
2 tablespoon water
1 teaspoon salt
1
Add all ingredients for salad into a large bowl and toss until well-combined.
2
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
- *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
Salad
3 15 oz (425g) cans beans*
1 cup (175g) corn kernels, either thawed from frozen or shucked from a corn cob
1 red or orange bell pepper, finely chopped
½ medium red onion, finely chopped
1 small handful parsley or cilantro, chopped
1 cup (150g) cherry tomatoes, cut into small pieces
Dressing
3 tablespoon lime juice
2 tablespoon apple cider vinegar
3 tablespoon tahini**
½ tablespoon mustard
½ tablespoon maple syrup
2 tablespoon water
1 teaspoon salt
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