Just like black beans and lentils, green beans are legumes, which means they are packed full of plant proteins and nutritious fiber. But unlike those dried beans, we eat them fresh and consume the whole pod. You can find green beans in season in the summertime, along with sweet corn and tomatoes. While many consider corn a vegetable, it’s actually both a grain and a fruit.
Servings: 4
Active Time: 15 minutes
Ingredients
- 1 cup canned or cooked low-sodium black beans
- 2 ears of sweet corn
- 1 cup cherry tomatoes, halved
- 1/2 cup green beans, trimmed and cut into 1-inch pieces
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or vinegar (such as white wine, red wine, or apple cider vinegar)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh herbs like parsley or cilantro (optional)
Directions
- Boil corn for 3 to 5 minutes and cut the kernels off the cob.
- Steam trimmed and cut green beans for about 3 to 4 minutes until tender but still bright green. Allow them to cool.
- Combine and mix together the black beans, corn, green beans, halved cherry tomatoes, and chopped red onion in a large bowl.
- In a small bowl, whisk together the dressing using oil, vinegar or lemon juice, salt and pepper, and herbs, if using.
- Pour the dressing over the salad and toss to combine. Refrigerate for 30 minutes to get the most flavor.