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Easy Bean Salad (Vegan, Gluten-free, Oil-Free)

Yields1 ServingPrep Time15 minsCook Time0 minTotal Time15 mins

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.

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 tbsp lime juice
 2 tbsp apple cider vinegar
 3 tbsp tahini**
 ½ tbsp mustard
 ½ tbsp maple syrup
 2 tbsp water
 1 tsp 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

Nutrition Facts

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Serving size