SaladsVegan/Plant based Recipes

Lucia’s Black Bean Summer Salad

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Lucia’s Black Bean Summer Salad

Course Salad
Cuisine GF, Vegan
Keyword black beans, corn
Prep Time 15 minutes
Servings 10 Servings
Calories 168kcal
Author Lucia Tiffany MPH


  • 3 cups black beans simmered with salt to taste and garlic, after cooking till very soft OR 2 – 14 oz. cans, drained
  • 3 cups whole kernel corn canned (or frozen and slightly cooked)
  • 3 cups tomatoes finely chopped. May use canned diced tomatoes
  • ¾ cup green onions finely chopped
  • 1 bunch cilantro washed well and chopped finely


  • ¼ c. olive oil
  • ½ c. lime juice less, if this is too tart for you
  • 1 tsp. Seasoned salt


  • Mix everything well and allow to sit and marinate for a few hours in the fridge.
  • Can be made ahead and left overnight in fridge. Serve chilled


Serving: 1cup | Calories: 168kcal | Carbohydrates: 21g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 269mg | Potassium: 376mg | Fiber: 5g | Sugar: 2g | Vitamin A: 456IU | Vitamin C: 12mg | Calcium: 27mg | Iron: 1mg

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