The Quickest Black Bean Salad

Be A Plant-Based Woman Warrior: Live Fierce, Stay Bold, Eat Delicious

Thanks for watching! Follow me on other social media platforms below.

Instagram: jane_esselstyn_rn

Twitter: @JaneEsselstyn

Purchase the book here!

To see what tool we use in the kitchen, check out this link!

Rag Deluxe - Avocado Junkie

#plantbased #plantbasedcooking #vegan #vegancooking #janeesselstyn#Annesselstyn

[exileinil]

Anyone else think that Ann yelling "HA HA HA WHOOO!!! would make a great ringtone? 😸

[vegantattoo]

I will probably end up adding avocado to this and perhaps a cubed sweet potato or butternut squash. Oh....and some finely chopped Hungry now. Thank you ladies!

[Oldsoul]

Btw, water chestnuts are more than crunchy. They are a good source of potassium supplying copper, magnesium, B6 and calcium as well!

[SSP_Joel]

Ann is amazing. Just absolutely amazing..

[TheTammyMcDaniel]

Made this today. It was as good as they say it is…. I added an extra tomato and an extra can of black beans. Who knew lime and balsamic would create such a great dressing. This is a refreshing salad. Nice work, ladies!

[malonecloitre]

you all are a hysterical delight to watch cooking together

[robbinnear]

Ahhh memories of interactions in our three generations!! Much love and laughter!

[loriledner]

I get such joy watching the 2 of you. Excited to try this recipe. Thank you !!!❤️

[tinalaplaca]

Great recipe to have on hand for sure. Your ancient recipes are amazing to have to serve on the table for all occasions. I love cilantro and water chestnuts. These 2 ingredients are my all time go to since l'm an old Chinese gal. I've eaten them all my life. We grow cilantro in our garden. It's a must to have. I follow your delish recipes and l make these dishes from time to time. No salt black beans are the best. Ann you are a sweet tomato 🍅 and if Wade approve....you know it's a camera guy for sure

[LisadeKramer]

I appreciate you for doing the recipes from your books. I like making quick dishes that I can eat for a few days. Update. I just made this and I love it. It is so refreshing. This will be one of my good to salads.

[debsnowden]

Just made it and serving it with rice/quinoa and tofu on the side. I added 2 jalapeñas. YUM YUM!!! Thanks for sharing

[Stormy]

I put Cumin in mine along with bell peppers. Yum!

[ginatraih]

I am in charge of the menu for my Dad's birthday party next month. I am making this! Half the menu is going to be stuff I can eat, the other people will love it too I am sure. 😆

[jjsquad]

Instead of adding water chestnuts from a can, for the crunch, how about adding fresh jícama chopped up? Just as crunchy, or even more, and goes with the whole "México" vibe!

[exileinil]

P.s. I love this salad, it's one of my faves. It's also good as an appetizer, stuffed into boston or romaine lettuce leaves.

[stellarose]

I made this bean salad recently and honestly, it was the best thing I've made in quite a while. Thanks!!!

[janetswitzer]

So I put it in a taco shell, added cheese and chipotle salsa. The store didn’t have water chestnuts so I substituted avocado. It is delicious.!!!

[dianepeacock]

I used your book yesterday How to Prevent & Reverse Heart Disease, to make quick black bean salad, instant pot quinoa, delicious in a wrap or as a salad by itself. Thank you Anne!

[TheSnerggly]

Jane and Ann are so amazing - I can easily follow these simple recipes. Thank you both very much

[cgt]

I can't wait to try this! I just ate your roasted broccoli and cauliflower bites last night - delicious! I tried baking tofu with the recipe too, which was great! Thank you for sharing your wonderful, flavourful recipes!