Summer Bean Salad

I live for fresh, flavorful salads in the summer. This bean-based salad is insanely easy to throw together and doesn’t require any heat or cooking. My mom made it for Emmy’s birthday party and I loved it, so I knew I had to share it here on the blog. It makes a perfect side dish to a BBQ or picnic, especially for those who don’t eat meat, and is great on top of greens or even by itself. Don’t let the short list of ingredients fool you. This is anything but bland! Although not necessary, I recommend making this salad the day before you plan to eat it because the longer the flavors marinate, the better it tastes, in my opinion.

I think some chopped tomatoes and avocados would be a great addition, but they should only be added when you’re about to eat. I planned on trying this but I was so eager to dig into the salad that I completely forgot! Oops. Either way, you can’t go wrong.

I hope you enjoy this recipe as much as I do!

1 15.5-oz. can black beans (rinsed and drained)
1 15.5-oz. can kidney beans (rinsed and drained)
1 16-oz. package frozen corn (thawed and drained)
1 medium red bell pepper, chopped
1 cup chopped cucumber
1/2 cup chopped red onion
A couple generous bunches of cilantro
Juice of half a lime
3-4 tablespoons balsamic vinegar

1. Mix beans, corn, pepper, cucumber, and onion in a large bowl.
2. Add the cilantro, lime juice, and vinegar and mix again
3. Add salt and pepper to taste

*Adapted from the Forks Over Knives Easy Black Bean Salad

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