Fully Loaded Vegan Black Bean Salad
Ginny McMeans
Published:
July 2, 2016
Last Modified:
July 21, 2023
Fully Loaded Vegan Black Bean Salad is a colorful & flavorful salad. Perfect & easy for potlucks, parties, lunches and anytime! Only 15 minutes.
Perfect for lunch too and ‘WooHoo’ a buffet!
I have to admit that I eat tons of lettuce salads and I include my favorite ingredients to toss. But you can bet your tiniest carrots that I have plenty of lettuce-free salads.
You can make Fully Loaded Vegan Bean Salad a day or two in advance of a party or gathering and the melding of the flavors will be perfect.
Scoop it up with a fork and eat away. I cheat and eat it immediately without letting it meld too. It’s good stuff. And so very good for you.
Black Beans are Protein Packed
- Unbelievably, a cup of black beans is 15g of protein. I repeat, 15 grams.
- Not only that, beans have lots of fiber.
- There are Omega 3 and Omega 6 fatty acids.
- NO cholesterol or sugar.
- 11 minerals including around 30% of your daily minimum requirements of magnesium.
- 7 vitamins and even more. Black Beans are good!
You can use frozen or fresh corn for this salad but get organic or non-GMO verified. We all need to get our full nutrients to stay healthy and strong.
I don’t mean this to sound like a commercial against GMO products – it’s just a fact. Technical information aside …
The colors are beautiful and inviting. These fresh ingredients are easy to find in your grocery store or farmer’s market so there’s nothing is stopping you from having a fun and healthy new salad.
I already have mine in the fridge but there isn’t much left.
Luckily, I am going to someone else’s house for the weekend celebration. But have no fear. I’ll make it again and serve it at my next party.
A couple of tasty ones that I have on this blog are Asparagus Couscous Salad and Trio Italiano Panzanella Pasta Salad.Â
Check out a photo of the asparagus salad!
Anything that can be made ahead and that only get’s better with time is a ‘Go’ for me.
Can You Freeze Black Bean Salad Recipe?
- This salad is best made fresh the day of or a few days before serving.
- It will keep in the fridge for up to 3 days.
- If it didn’t have the tomatoes it would keep about 5 days.
- So you can omit the tomatoes and keep it longer and add tomatoes when it gets closer to the serving day.
Fully Loaded Black Bean Salad
Ingredients
- 1 cup corn kernels fresh or frozen
- 30 ounces black beans 2 cans 15 ounce each, organic, drained and rinsed
- 1 green bell pepper small, seeded and diced
- 1 cup tomatoes roma, diced
- 1/2 cup onion red, finely chopped and you could also used slices green onions if you have picky eaters
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon lemon juice
- 1 teaspoon oregano dried
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Cut the kernels from the cob or defrost the frozen corn.
- In a large bowl, stir together olive oil, vinegar, lemon juice, oregano, salt and pepper.
- Add corn, beans, bell pepper, tomatoes and onion.
- Toss well.
- Eat now or cover and chill for about 2 hours.
Video
Nutrition
29 responses to “Fully Loaded Vegan Black Bean Salad”
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I absolutely love salads like this, and it would go so fast in my house!
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Fantastic Dee. I hope you get to make it for everyone soon.
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I just love a good bean salad! And it only takes 15 minutes to make this?? YES! 🙂
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Yes Carrie! It is so quick 🙂
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I wish I had some of this salad in my fridge right now. So healthy and refreshing!
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Ah, I wish you did too Miryam! It is fast to make so maybe in a little while 🙂
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Yum! This looks so delicious – and I love how easy it is to put together!
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Super easy Laura!
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This looks fantastic. I already have all of the ingredients in my kitchen, what a great addition to my dinner tonight.
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Oh, Joanie! That is great and you’re gonna love it.
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I love this! I could eat it all day! Yummm!
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🙂 I love that you like t so much Krista!
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I just made this today and it is AMAZING!!! This will be something I make on a regular basis this summer. I have yet to make a recipe from Ginny that hasn’t been great!-
Thank you for your glowing compliments Robin. I am so glad you found my recipes. You really are very kind.
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Just made this for the third time this month. The dressing is fab and it my favorite black bean salad recipe ever!! Huge fan of yours, thanks for sharing your delicious recipes.-
Thank you Lisa! I am so glad you found the recipe and thanks so much for letting me know. You’re the Best!
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I just made this salad this morning for lunch and I am eating it now. I could eat this every day. It is now going to be my go to salad.-
That is so wonderful Gigi. Thank you for letting us know! Now I want some 🙂
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You did not snswer if black bean salad can be frozen! I did and am thawingin fridge now…please answer asap. Thank you!
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Yes, it can be frozen Diane but it is best frozen without the tomatoes. It should still be good if you left the tomatoes in though. The tomatoes just won’t taste ‘fresh’ more like canned.
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Thanks, GiGi! No ‘maters, and itz great! Appreciate your speedy reply…best regards, diane
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Oops: Ginny, not GiGi!
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Hello! I had fun looking all around your website/blog. Your recipe for Fully Loaded Black Bean Salad caught my eye. I love black beans in any form and they were great as a base for the salad. I also love Season Rice Vinegar and have it always on hand. I used Maui onions, finely chopped. I made this a day ahead but took your advice and saved the tomatoes to add the day of. The salad turned out very yummy. I served it with grilled salmon over Hawaiian sticky rice. Everyone loved it. Thanks for sharing!!-
Very nice Nancy! Rice vinegar is one of my favorites too and, of course, Maui onions!
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This is sooo delicious and easy to make! I tried this for the first time when my boyfriend’s father was on a very strict diet and could not eat the meat we were having for dinner. Everyone loved it and there were no leftovers! It has become a favorite of mine and my boyfriend’s and I have made it 3 times within a month. Thank you for the recipe!-
This makes me so happy Kelly! You are very welcome.
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I made this for a quick lunch. I added a southwest seasoning from Penzeys and that added some mild spice. I also sauteed the frozen corn in a compound butter that I made this morning. The butter had lemon zest, lemon juice and dill with just a bit of lemon pepper and salt. -
Can this be frozen and still taste good and crunch when thawed if using cucumbers peppers and tomatoes in it too?
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I love this salad sooooo much!!! Incredibly easy to make and a huge hit at potlucks.
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