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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