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.
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.
