Dairy Free – Gluten Free – Nutrient Dense – Vegan
This salad is cool and refreshing and makes a wonderful addition to any summer celebration, back yard barbecue or just an awesome and healthy side dish. It’s extremely easy to prepare and stores well in the fridge for up to a week. I personally love eating it all by itself for lunch because it’s light, but filling and delicious. It makes a great substitute for pasta salads for those who eat gluten free! It’s also a great filling for lettuce wraps!
Prep Time: 10 min
Ingredients:
- 1 can black beans, rinsed and drained
- 2 cups corn
- 2 small or 1 medium cucumber, diced
- 1 green pepper, diced
- 1 small red onion, diced
- 1 small tomato, diced
- 1 cup pitted black olives, diced
- Pinch of dried basil
- Pinch of dried oregano
- ¼ cup white wine vinegar
- ¼ cup olive oil
- Salt & Pepper, to taste
Directions:
- Mix black beans, corn, cucumber, green pepper, red onion, tomato, olives, basil, oregano together in a large bowl.
- Evenly drizzle with olive oil and vinegar.
- Season with salt and pepper as desired.
- Toss to combine all ingredients.
- Let marinate for about 30 minutes in the refrigerator. ENJOY!
