By: DairyFreeGina

This is an easy summer salad that’s full of fiber and protein. It can be served as a side dish or a main salad for a light dinner or lunch, or pair with your favorite protein for a main meal. This recipe is also a fan favorite at parties and summer picnics and can easily be doubled to accommodate large groups.

DAIRY FREE VEGAN GLUTEN FREE PLANT BASED

Ingredients:

2 ears fresh corn-on-the- cob (or substitute equivalent amount frozen or canned corn. Note: these options will not have the same crunch as the fresh corn.)

1 red pepper, seeded and chopped

1 orange pepper, seeded and chopped

1 small red onion, diced

3 celery ribs including leaves, diced small

1 jalapeno pepper, seeded and diced

1 can black beans, drained and rinsed

1 can Great Northern beans, drained and rinsed

1/2 cup apple cider vinegar

fresh herbs to taste , chopped

salt and pepper, to taste

Directions:

Using a sharp knife, carefully remove the corn from the cob and put into a large bowl . Add the rest of the ingredients to the bowl and toss to combine. Toss with the vinegar, herbs, salt and pepper. Marinate in the refrigerator for at least 1 hour before serving. The longer you marinate the more intense the flavors will become. Serve at room temperature. Any beans can be substituted and any combination of colorful peppers can be used. This is a Make It Your Way salad.

What’s your favorite type of beans? Share in the comments section. Find more salad recipes by clicking here .

Copyright @DairyfreeGina . All rights reserved. Please do not publish or sell this recipe without the written permission of DairyFreeGina

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DairyFreeGina is allergic to milk and lamb, and eats vegan and gluten free. Gina is a life long fitness enthusiast, runner and dancer who is passionate about talking food, nutrition, health and exercise. Gina loves cats big and small, calls Disney World her 2nd home– and often blogs on these topics too.