Name: Easy, Fresh, Oil-Free Black Bean Corn Fiesta Salad
Total time: 10 min
Ingredients: 1 15-ounce can black beans, drained and rinsed; 1 cup frozen corn kernels (thawed); ½ pint Sun Gold or Cherry tomatoes (halved); 1 red bell pepper (diced); 1/4 cup fresh cilantro (chopped); 1 medium avocado (diced); 2 tablespoons lime juice; 1 teaspoon ground cumin; 1/2 teaspoon salt

Easy, Fresh, Oil-Free Black Bean Corn Fiesta Salad - Healthy, Plant-Based, Oil-Free Whole Foods Vegan Recipe from Plants-Rule — Easy, Fresh, Oil-Free Black Bean Corn Fiesta Salad – Healthy, Plant-Based, Oil-Free Whole Foods Vegan Recipe from Plants-Rule

Easy, Quick, Healthy Vegan

Sometimes healthy vegan food just doesn’t need to be complicated. Black beans, corn, avocado, cilantro, and lime: It’s so simple, yet so good. A few whole food, plant-based ingredients are all you need. This easy, oil-free Southwest Black Bean and Corn salad is a great example of how flavor can come together quickly.

Sweet corn plays balances the hearty texture of black beans. Red bell pepper and red onion add crunchy bites. Fresh lime juice and cilantro add brightness. Creamy avocado adds a cooling flavor. Then, ground cumin and minced jalapeno provide Southwest flair.

All of these whole food, plant-based ingredients create a beautiful vegan salad that is healthy and satisfying.

Beans are a Healthy, Plant-Based Power Food

Beans have been linked to numerous health benefits. Full of plant-based fiber and vegan protein, eating beans can help prevent heart disease and diabetes. Plus, beans are budget-friendly and easy to use. Simply, open a can, drain, rinse, and toss into your whole foods recipes.

How to Enjoy this Easy, Fresh, Oil-Free Black Bean Corn Fiesta Salad

This salad is great for meal-prep and sharing at parties. Make a big batch on the weekends to use for vegan lunches throughout the week. Or double the recipe for a plant-based side dish you can take to parties. This salad is:

Fresh
Easy to make
Has a spicy kick

Chef Katie’s Basic Plant-Based Cooking Tips:

Oil-Free: I’m on a mission to get rid of empty calories, like those found in refined oils. Creamy avocado adds healthy fat to this recipe, along with key nutrients like fiber and protein.

Oil-Free: I’m on a mission to get rid of empty calories, like those found in refined oils. This recipe skips oil and uses parchment paper to keep the bars from sticking to the pan. This makes a healthy, low-calorie recipe.

Easy and Fresh: Fresh lime juice gives this salad bright flavor. You can also a good-quality jarred lime juice.

Make Ahead: If making this salad ahead of time, note that the avocado will start to oxidize and turn brown. To avoid a brown salad, you have a few of options. First, you can leave the avocado out and add just before serving. Second, you can add ½ teaspoon citric acid (which helps delay the browning). Or, you press a layer of plastic wrap on top of the salad, removing as much exposure to air as possible.

Sun Gold tomatoes: Sun Gold tomatoes are incredibly sweet, juicy tomatoes. They are one of the first tomato varieties available during the summer. If possible, find locally-grown Sun Gold tomatoes. They’re usually available at a co-op, farmers market, or grocery store. The tomatoes for this recipe came for the Hungry Hollow Co-Op, which supplies Whole Foods Markets in Chicago.

Small, sweet Sun Gold tomatoes are the first to come in for the season. Use in this recipe for the best flavor. — Small, sweet Sun Gold tomatoes are the first to come in for the season. They burst with juicy flavor!

Watch to Learn how to Choose the Sweetest Corn: