Black Bean Veggie Salad

Vegan Glutenfree Black Bean Veggie Salad

There are some things in this world that that should come with a detailed instruction manual. Like chopsticks. And hammocks. Oh, and kids.

But this delicious Black Bean Veggie Salad isn’t one of them. Just grab a bowl, mix all your ingredients together and voila! You have yourself one very lovely, very delicious main dish salad.

Easy peasy. Even a kid can do it.

Earning Its Way to the Top Ten

Vegan Gluten Free Black Bean Veggie Salad

Within one bite of this bright, fresh, and colorful bean salad, it will rightfully earn an honorable place among your regular, go-to, summer recipes – thanks to its ease of preparation, amazing flavors, and perfectly picnicable qualities.

Oh, and it’s lovely with guacamole. Anything that gets served with guacamole earns extra points for me.

One-Dish Meal

Another great thing about this recipe is it can be prepared in just one bowl = few dirty dishes = happy me.

Crowd-Pleasing Dish

Picnic with friends? Block party? Family reunion? Graduation? Potluck meal?

Vegan Gluten Free Main Dish Bean Salad

This dish is what I often make when I need to make something for a large crowd. It’s easy to transport, everyone loves it, and it satisfies a variety of dietary preferences, such as like gluten-free and vegan.

Beautifully Healthy and Slimming

Vegan Glutenfree Black Bean Main Dish Salad

This main dish salad also gets extra points for being one of the healthiest meals you can eat. It’s a superb source of antioxidants, which can help fight inflammation. And it’s loaded with nutrients that help with weight loss.

Vegan Gluten-Free Black Bean Veggie Salad

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Easy vegan black bean salad

Black Bean Veggie Salad

A quick and easy, full-of-flavor, main dish salad.
Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
Course Main Course, Salad
YIELD 8 cups
All recipes on jenniferskitchen.com are property of jennifer’s kitchen and cannot be republished without written permission.

Ingredients

  • 3 cups cooked black beans - rinsed and drained, (two 15-ounce cans)
  • 1 1/2 cups organic corn kernels - drained
  • 2 cloves garlic, crushed
  • 1/2 small sweet onion, diced small
  • 10 green onions, sliced
  • 2 tablespoons olive oil - optional
  • 3 tablespoons lemon juice
  • 1 – 2 tablespoons lime juice
  • 1 1/2 teaspoons granulated onion
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt - more or less depending on how much salt is in the black beans and corn
  • 1 medium red or orange bell pepper, diced small
  • 2 medium Roma tomatoes, diced - or 1 cup halved cherry tomatoes
  • 1/4 cup fresh minced cilantro
  • guacamole - optional

Instructions

  • Stir together all ingredients except pepper, tomatoes, and cilantro in a large mixing bowl.
  • Add pepper, tomatoes, and cilantro and gently mix.
  • Serve with guacamole.

Notes

Make Ahead Tip:
Mix together all ingredients except pepper, tomatoes, and cilantro and place in a sealed container in the refrigerator.  Add pepper, tomatoes, and cilantro immediately before serving.

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