Need an easy dish for a summer potluck? Try this healthy black bean and veggie salad that you can even make a day or two before your gathering.
By Kirsten Johnson
The next time you’re invited to a summer barbecue, bring this colorful and delicious salad that everyone from vegans to carnivores can eat. With black beans and an array of vegetables, there’s plenty of wiggle room to omit an ingredient you don’t have or don’t love, and you’ll still have a colorful and tasty dish.
Jicama, known as a “Mexican potato,” sometimes can be hard to find. It’s available at most grocery stores, but they often only keep a few in stock, so you have to get there before they run out. Peeled and cut into sticks, it makes a nice, crunchy snack all on its own. In this salad, it adds to the crunch factor, along with the red bell peppers. If you’re one of those people who thinks cilantro tastes like soap (yes, it’s a thing!) then you can easily swap out the lime and cilantro for parsley and lemon.
Because this salad is best after it sits for a couple hours, you can easily make it a day or two ahead of time. And if you have a few barbecues to hit up, you can easily multiply it.
Black Bean and Vegetable Salad
2 cups black beans
½ cup red bell pepper, diced
½ cup. green onion, sliced
2 tablespoons cilantro, minced
½ cup jicama, peeled and diced
½ cup carrot, diced
½ cup zucchini, diced
½ cup yellow squash, diced
½ cup corn, cooked
3 tablespoons lime juice, fresh
2 garlic cloves minced
1 jalapeño, minced
1/8 teaspoon salt
1/4 cup vegetable oil
Combine first nine ingredients in a medium bowl.
For the dressing, combine lime juice, garlic, salt and jalapeño in a small bowl, then slowly whisk in the oil. You can also add dressing ingredients to a blender or mini chopper and process until smooth — which is what I do!
Pour dressing over bean and vegetable mixture and mix well. It’s the most delicious if it refrigerates for 2-3 hours before serving.
See more recipes from Kirsten: