Quickest Black Bean Salad - revisited

I made Esselstyn's Quickest Black Bean Salad and I made it again, but wait there's more. 😁😂 (ingredients) 

I've also included the original recipe and a link to the video. 

BTW, this makes a very large salad, as in dinner for two size. It is good on subsequent days, but fix something else if you are by yourself without refrigeration. 

Ingredients 

1 can black beans salt-free, rinsed  

1 can water chestnuts, rinsed

1/2 medium-large red onion, diced 

1 can of southwestern-style corn, rinsed 

1 bunch of cilantro, chopped 

6 Roma tomatoes, diced, & drained 

1 red bell pepper, diced 

½ English cucumber, diced

1 jalapeño, small dice

1 good-sized avocado, diced

3 Tablespoons balsamic vinegar 

zest and juice of a lime 

After rinsing and draining add to a large bowl, except avocado. 

Place the avocado in a small bowl and toss with the lime juice and balsamic vinegar coating the avocado to help prevent browning. 

Add to the rest of the salad and toss. Add spices to taste, I keep it au naturel. 

~~~~~~~

Original

Ingredients 

1 can black beans salt-free, rinsed 

1 large tomato, chopped 

1 can water chestnuts, rinsed

1/2 onion chopped (Vidalia, red, etc - Ann likes Vidalia because "it is sweet") 

10-12 oz bag of frozen corn, thawed 

1 bunch of cilantro, chopped 

3 Tablespoons balsamic vinegar 

zest and juice of a lime 

Toss

from: Prevent and Reverse Heart Disease by Caldwell B. Esselstyn, Jr., M.D. as presented in their video. 

https://youtu.be/FSegxDxgK5A?si=8ETl25wHjbteVJ6D

#Delicious #recipe #WFPB #noaddedfats