Fully Loaded Black Bean Salad

Fully Loaded Black Bean Salad is a colorful & flavorful salad. Perfect & easy for potlucks, parties, lunches and anytime! Only 15 minutes.

Sometimes a salad shouldn’t have any lettuce at all.  All your favorite vegetables mixed with a tangy dressing is the perfect accompaniment for your main dish.  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.  A couple of tasty ones that I have on this blog are Asparagus Couscous Salad and Trio Italiano Panzanella Pasta Salad.   In fact, just search for ‘salad’ at the top right of this page and you’ll get about ten different salads.

Anything that can be made ahead and that only get’s better with time is a ‘Go’ for me.  You can make Fully Loaded Black 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 too.  It’s good stuff.

You can use frozen or fresh corn for this salad but get organic or non-GMO verified.  We all need our 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 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.

 

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Fully Loaded Black Bean Salad

Fully Loaded Black Bean Salad is a colorful & flavorful salad.

Course Salad

Recipe Type American

Prep Time 15 minutes

Total Time 15 minutes

Servings 6 Servings

Calories 304 kcal

Author Ginny McMeans

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
• 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

1. Cut the kernels from the cob or defrost the frozen corn.
2. In a large bowl, stir together olive oil, vinegar, lemon juice, oregano, salt and pepper.
3. Add corn, beans, bell pepper, tomatoes and onion.
4. Toss well.
5. Eat now or cover and chill for about 2 hours.

Recipe Notes

This salad will keep in the fridge for up to 4 days. If it didn't have the tomatoes it would keep a week. So you can omit the tomatoes and keep it longer and add tomatoes when it gets closer to the serving day.

 

 

Nutrition Facts

Fully Loaded Black Bean Salad

Amount Per Serving (1 cup)

Calories 304 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 1g 5%

Sodium 442mg 18%

Potassium 653mg 19%

Total Carbohydrates 42g 14%

Dietary Fiber 13g 52%

Sugars 2g

Protein 13g 26%

Vitamin A 6%

Vitamin C 26.4%

Calcium 5.1%

Iron 19.1%

* Percent Daily Values are based on a 2000 calorie diet.