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Black Bean Salad Recipe: Confetti Salad

This vegan, nutritarian dinner recipe features a nutrient-packed, no salt added black bean salad recipe with a delicious, fresh flavor. Mixes together in less that 10 minutes. Serve with your favorite cooked whole grain, brown or white rice for a delicious, filling, and healthy dinner!
Print Recipe
Prep Time 10 minutes
Course: Main Course, Salad
Cuisine: Nutritarian, Vegetarian, Vegan
Ingredients Method

Ingredients
  

  • 1 can no-salt added black beans
  • 1 can no-salt added diced tomatoes
  • 1 bag frozen corn
  • 1/2 medium onion, diced
  • 1 medium pepper (red or green makes a pretty salad)
Dressing
  • 1 tbs olive oil extra virgin
  • 1/4 cup lime juice
  • 1/8 teaspoon coriander

Method
 

  1. Drain black beans and rinse in a colander under cold water.
  2. Drain tomatoes and mix with black beans.
  3. Cook corn according to package directions, then mix with beans and tomatoes.
  4. Dice onion and pepper. Add to tomato, corn and black bean mixture, tossing to combine.
  5. Mix salad dressing in a measuring cup. Set aside at room temperature.
  6. Chill salad 1 hour, then serve with dressing on the side. Refrigerate unused salad. (Dressing does not refrigerate well as olive oil can coagulate.)