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This black bean salad with corn is great on its own, over some fresh greens, or wrapped in a sprouted grain tortilla. It uses Mexican flavors for a spicy healthy vegan recipe kick, and fresh vegetables for a light and refreshing salad.

Black Bean Salad with Corn

Prep time: 20 minutes
Makes enough for 4 healthy vegan salads

Video Transcription

This transcription will have some mistakes because it is partially automated.

Hi guys! This is Heather from HealthyVeganRecipes.net. Today we’re gonna make some black bean salad with corn which is a great way to have a filling but fresh and light meal for summer.

So what I’m starting with are some black beans which I have cooked and rinse and dubbed them in a bowl. Very simple! You can also use canned beans.

Ok! And then second ingredient of choice – corn! So, this is a cub of corn that was boiled and is now cooked and ready to be cut off the cub and into the, into the salad.

So really simple, all you do is just cut along the cub and get those kernels off there. You can be more thorough or less thorough depending on how much you wanna get off.

You can also use frozen corns if you wish. I’m using fresh because it’s in season right now and why not. Now if you want to skip with the recipe I will post that at HalthyVeganRecipes.net.

Alright! The other thing I’m going to add in here next are I’m gonna chopped up some red pepper and a tomato. This one is fresh from Phil’s garden. I’m pretty much excited about this. I’ve also got some chives growing outside so I’m gonna use those although green onions works just as well.

So, I’m gonna chopped those up, put them in a bowl and last thing I’m gonna add into the vegetable bowl is some fresh oregano also from the garden. You can use dried if you prefer, if you use dried put it in the dressing instead of the salad.

Ok. Then for the dressing what I’m gonna do is get the zest and juice of one lime, got my zester in the sink. So all it is, is this little tool it got teeth in its gonna take the very outside of the peel off. We call that zest. You can also do that with the grader be make sure when you’re doing this that you don’t go further than the white part underneath the green.

The white is called pith and its bitter and you don’t wanna putting that in but the zest is actually sweet and very limey so it will be delicious in this dressing.

So get all the zest off as you can and if you prefer you can do a lemon on this or even orange or grapefruit would be interesting. I tend to like to go with the lemon or lime because I’m gonna be putting some spices in here.

Then to juice the lime you can either prick it with the zester or a fork, sometimes it is easier with the fork because you can just twist while you squeeze.

Get all the juice out and once you feel like you properly drained your citrus and we’re gonna add a bit of salt and some seasonings to this dressing.

So, a pinch of salt and then I’ve got some ground coriander. Now I’m just putting a sprinkle in here but you can put as much or as little as you like of each of these spices. Got some cumin and I am not a huge fan of spiciness but I do like to get a little bit in there to kick it up a notch so this is cayenne, it is extremely potent so only put in a little bit if you’re not used to it.

And then again if you are using dried oregano instead of the fresh, I’ll sprinkle a little bit of oregano in here and give it a little stir. So that’s how you need to do with the dressing and then you just gonna toss this in with the vegetables.

So there’s my dressing and if you like you could add up a bit of olive oil to this dressing. I have been using less and less oil, when Phil and I went travelling to Europe we didn’t have oil most of the time because we didn’t wanna travel with oil and the places that we stayed didn’t always have any and so I kinda have the habit of not using oil so much and when we got home I tried to continue that for the most part.

So you don’t need it but if you do like it then go for it. You could add just a little bit into the dressing. Get this toss around; you could see beautiful colours coming together here. So fresh, so tasty!

Makes an excellent lunch or dinner, you could have it on its own, on the side, put it in a wrap. Whatever you feel like! Favourite style! Very easy, very fresh!

So I hope you guys enjoyed that black bean salad with corn. You can find the recipe over at HealthyVeganRecipes.net and I would love to know what you guys think of it, make me a comment and let me know.

Black Bean Salad with Corn Ingredients

  • 1 1/2 cups black beans (cooked measure)
  • 1 cup corn
  • 1 lime (or 2), zested and juiced
  • 1/2 Tbsp olive or flax oil (optional)
  • 1 tsp oregano, fresh or dried
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • pinch of cayenne
  • pinch salt
  • 1 tomato, diced
  • 1 bell pepper, any color, chopped
  • 2 green onions, chopped, or a handful of chives
  • 2 Tbsp fresh cilantro, minced (optional)

Black Bean Salad with Corn Directions

  1. Put the beans and corn in a bowl, along with the lime zest and juice, spices, and a pinch of salt. Leave this to marinate for at least 10 minutes, or up to 2 hours. The longer you leave it, the more the flavors will infuse into the beans.
  2. Stir in the rest of the ingredients and serve. I hope you enjoy this black bean salad with corn, the latest of my healthy vegan recipes.

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30 Minutes Or Less
No Oil
Gluten Free