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