Name: Black Bean Veggie Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 cups
Ingredients: 3 cups (two 15-ounce cans) black beans , rinsed and drained; 1 1/2 cups 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 teaspoon 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 Roma tomatoes, diced or 1 cup halved cherry tomatoes; 1/4 cup fresh minced cilantro; guacamole - optional

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

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?

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

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.

Please let me know how you like this. I love reading your comments!

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Black Bean Veggie Salad

Prep 20 mins

Total 20 mins

Author All recipes on jenniferskitchen.com are property of Jennifer's Kitchen and cannot be republished without prior written permission.

Yield 8 cups

A quick and easy, full-of-flavor, main dish salad.

Ingredients

3 cups (two 15-ounce cans) black beans, rinsed and drained
1 1/2 cups 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 teaspoon 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 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.