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

Ingredients

  • 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

Dressing

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

Instructions

  • 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

Nutrition

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

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