Refreshing Ginger Orange Black Bean and Corn Salad recipe (Vegan, Oil free)

This simple side salad is perfect as a side salad, appetizer, lunch, or to take with you to a pot luck meal. One of the most common ways we use this? Add it to a burrito. We add this salad with some rice and my chipotle spread or dressing inside of a tortilla and it makes a fantastic dinner. Maybe some potatoes on the side, and you have a full and filling meal.

Directions for how to make this salad SOS-free follow the recipe below. I have also included a variety of swaps and alternatives.

Refeshing Citrus Ginger Black Bean and Corn Salad

This bright and refreshing side salad is also perfect inside of a burrito. Try it either way!

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Course: Appetizer, Salad, Side Dish

Cuisine: American

Keyword: black beans, corn, cucumber, ginger, miso, orange juice, tomatoes, white miso

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 Servings

Calories: 189kcal

Author: Jen deHaan

Ingredients

• 2 cups lettuce More if desired. Use your favorite greens
• 12 oz corn One can
• 1 cup black beans Cooked or canned. Substitute your favorite bean
• 1 cup cucumber
• 1 cup tomato chopped
• 1 cup bell pepper About one small pepper

Dressing

• 1/3 cup orange juice
• 1 tsp maple syrup
• 2 Tbsp apple cider vinegar
• 1 Tbsp ginger Minced
• 2 tsp miso paste See notes
• black pepper Freshly cracked. To taste

Instructions

• Chop the tomatoes and cucumbers and allow them to drain by placing them in a colendar over a bowl (or use your favorite method to dry these ingredients).
• While these are draining, add all of the dressing ingredients to a bowl and whisk well to combine thoroughly.
• Add all of the salad ingredients to a large mixing bowl, including the tomatoes and cucumbers, and gently toss to mix.
• Add the dressing to the salad bowl and gently toss.
• Optional: Season salad with salt and pepper, and red pepper flakes (in photo).

Notes

Beans: Get creative and substitute your favorite beans.

Miso paste: can be substituted with tamari or soy sauce, or omitted for a reduced sodium version. For gluten free, ensure you select a gluten free miso paste or use tamari.

Nutrition Facts

Refeshing Citrus Ginger Black Bean and Corn Salad

Serving Size

 

2 cups

Amount per Serving

Calories

189

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

1

g

6

%

Sodium

 

122

mg

5

%

Potassium

 

642

mg

18

%

Carbohydrates

 

38

g

13

%

Fiber

 

8

g

33

%

Sugar

 

11

g

12

%

Protein

 

8

g

16

%

Vitamin A

 

1946

IU

39

%

Vitamin C

 

70

mg

85

%

Calcium

 

32

mg

3

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe? Customized it?Let us know how it was in the comments!

Changes and swaps

Jicama would be an excellent addition to this salad, or you could swap the cucumber with it. Marinate it in some of the dressing in advance for a more flavorful result.

Mix some jalapaneos with your bell peppers for a spicy version.

Add a mixture of a variety of bean types for more visual interest.

Use a higher ratio of beans for a more filling salad. This also works well if you plan to fill a burrito with it.

If you want to heat your burrito, swap out the lettuce cucumber for more beans, peppers, jicama, or marinated radish.

Dressing

You can swap the miso paste for tamari, soy sauce, sea salt, or omit altogether.

You can swap the orange juice with apple sauce, apple butter, or another citrus of your choice. You may need to adjust the amount of sweetener to compensate.

For SOS free way of eating

To make this salad salt, sugar and sodium (SOS) free:

• Omit the maple syrup, adding more orange juice if desired. Another alternative would be to add some stevia leaves to the orange juice. Heat briefly to release the sweetness from the leaves into the juice.
• Omit the miso paste, adding a bit of extra ginger.
• If using canned corn or beans, make sure that there is no added sodium.

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Jen deHaan

Owner at Plant Based Recipe

Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.

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