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Black Beans and Corn Salad

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This easy recipe for black beans and corn salad is the perfect summer side dish! It's a zesty cold salad that you can make ahead. The vegan recipe is full of colorful veggies with a lime dressing.

I love to serve this recipe as a side dish or with chips as a dip. Either way it is a delicious hit at gatherings! When serving it as a dip I like to use round gluten free corn tortilla chips. It is so refreshing on a hot day!

a small white bowl of black beans and corn salad next to a silver bowl of corn tortilla chips.

What is the difference between black beans and corn salad and salsa?

There is very little difference between this black beans and corn salad and a fresh black bean salsa. I love to eat this recipe on it's own as a salad side dish or as a dip with gluten free corn tortilla chips.

Black Beans and Corn Salad Supplies

How long does this salad last in the fridge?

This salad will last in a sealed container in the refrigerator for up to 5 days. I love to make it the day before I want to serve the salad or dip. Making it the day before ensures it's really cold when you serve it and the flavors have time to meld together.

Black Beans and Cold Salad Ingredients

If you like this recipe you might also enjoy:

Healthy Mexican Street Corn Salad
Thai Style Cabbage Salad
Sugar Free Broccoli Salad
Gluten Free Zucchini Squash and Corn Casserole
Gluten Free BLT Pasta Salad

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

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Black Beans and Corn Salad

  • Author: Elaine VanVleck
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for black beans and corn salad is the perfect summer side dish! It's a zesty cold salad that you can make ahead. The vegan recipe is full of colorful veggies with a lime dressing.

Ingredients

Scale

15 ounce can Black Beans, drained and rinsed
15.25 ounce can Whole Kernel Sweet Corn, drained
2 Vine Ripe Tomatoes, chopped (about 1 cup)
1 large Sweet Onion, finely chopped
½ cup Cilantro, minced
2 Tbsp Minced Garlic
2 Tbsp Olive Oil
2 Tbsp White Vinegar
1 Tbsp Lime Juice
1 Tbsp Granulated Sugar
½ tsp Sea Salt
½ tsp Coarse Ground Black Pepper
¼ tsp Ground Cumin

Instructions

In a large serving bowl add the beans, corn, tomatoes, onion, cilantro and garlic.

In a small bowl whisk together the olive oil, white vinegar, lime juice, sugar, salt, pepper and cumin. Pour over the salad veggies and stir to coat.

Refrigerate in an air tight container for at least 1 hour before serving. I prefer to refrigerate overnight.

  • Prep Time: 15 minutes
  • Category: Side Dish, Salads, Dips
  • Method: Mixing
  • Cuisine: Gluten Free

Keywords: easy, Mexican, summer, cold, colorful, veggies, vegetables, vegan, zesty, make ahead, bean salad, lime dressing, salad, dip, salsa

Gluten Free BLT Pasta Salad

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a large white serving bowl of gluten free BLT pasta salad with wooden serving spoons.

This easy recipe for gluten free BLT pasta salad is a delicious side dish full of veggies. It's a cold salad made with mayo, lettuce, tomatoes and bacon. The creamy dressing makes this healthy pasta salad recipe over the top good!

a white plate of gluten free BLT pasta salad next to a small wooden bowl of salt.

How long does gluten free pasta salad last in the fridge?

You can keep your gluten free BLT pasta salad in a sealed container in the refrigerator for 1-2 days. The lettuce will begin to wilt after that, so the salad needs to be consumed pretty quickly. Since there is mayonnaise in this salad you will want to make sure it isn't left out and gets refrigerated after serving.

BLT Pasta Salad Supplies

How do you keep gluten free pasta salad from getting hard?

You will want to cook your gluten free pasta a little longer than al dente. You don't want the pasta to fall apart, but you want it a little less firm than if you are serving it hot. This will also help to prevent the pasta from soaking up all of the dressing.

BLT Pasta Salad Ingredients

If you like this recipe you might also enjoy:

Gluten Free Green Goddess Pasta Salad
Easy Gluten Free Bow Tie Pasta Salad
Easy Gluten Free Macaroni Salad
Healthy Mexican Street Corn Salad
Air Fryer Grilled Vegetable Orzo Salad

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

Print
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Gluten Free BLT Pasta Salad

  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free BLT pasta salad is a delicious side dish full of veggies. It's a cold salad made with mayo, lettuce, tomatoes and bacon. The creamy dressing makes this healthy pasta salad recipe over the top good!

Ingredients

Scale

12 ounce box Gluten Free Fusilli Pasta, cooked and drained
8 slices Bacon, cooked and chopped
6 Green Onions, chopped
4 cups Romaine Lettuce, chopped (approximately one head of lettuce)
10 ounces Cherry Tomatoes, cut in half
2 Tbsp Minced Garlic
½ cup Sour Cream
½ cup Mayonnaise
2 Tbsp Apple Cider Vinegar
½ tsp Sea Salt
¼ tsp Coarse Ground Black Pepper
1 cup Cheddar Cheese, shredded

Instructions

Cook the bacon and let it cool. Chop the bacon into small chunks. Set aside.

Cook the pasta per the instructions on the box. Drain the pasta and rinse in cold water. Add to a large serving bowl.

In the large serving bowl also add the bacon, onions, lettuce, tomatoes and shredded cheese.

In a small bowl whisk together the minced garlic, sour cream, mayonnaise, apple cider vinegar, salt and pepper. Pour this mixture over the salad. Stir the salad to coat with the dressing.

Refrigerate for at least 30 minutes before serving.

This salad is best served the same day, but will keep for up to 2 days before the lettuce gets too soggy.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish, Salads
  • Method: Mixing
  • Cuisine: Gluten Free

Keywords: recipe, cold, with mayo, dressing, best, easy, healthy, lettuce, side dish, bacon, creamy, summer, pasta salad

Easy Gluten Free Macaroni Salad

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a large white bowl of easy gluten free macaroni salad next to a plate of cold salad.

This easy recipe for gluten free macaroni salad is the best cold pasta salad for summer! It's a classic barbecue staple that uses a mayonnaise dressing and brown rice elbow macaroni noodles. This summer salad is quick and simple to make for the perfect side dish.

a plate of easy gluten free macaroni salad next to a small wooden bowl of salt.

How long does gluten free pasta salad last in the fridge?

You can keep your gluten free macaroni salad in a sealed container in the refrigerator for 3-5 days. Since there is mayonnaise in this salad you will want to make sure it isn't left out and gets refrigerated after serving.

Gluten Free Macaroni Salad Supplies

How do you keep gluten free pasta salad from getting hard?

You will want to cook your gluten free pasta a little longer than al dente. You don't want the pasta to fall apart, but you want it a little less firm than if you are serving it hot. This will also help to prevent the pasta from soaking up all of the dressing.

Gluten Free Macaroni Salad Ingredients

If you like this recipe you might also enjoy:

Gluten Free Green Goddess Pasta Salad
Easy Gluten Free Bow Tie Pasta Salad
Healthy Mexican Street Corn Salad
Air Fryer Grilled Vegetable Orzo Salad
Gluten Free One Pot Hamburger Helper

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

Print
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Easy Gluten Free Macaroni Salad

  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free macaroni salad is the best cold pasta salad for summer! It's a classic barbecue staple that uses a mayonnaise dressing and brown rice elbow macaroni noodles. This summer salad is quick and simple to make for the perfect side dish.

Ingredients

Scale

16 ounce bag Gluten Free Elbow Pasta, cooked and drained
4 ounce jar Diced Pimientos, drained
1 cup Celery, chopped
1 small Red Onion, finely diced
¼ cup Sweet Pickle Relish

Dressing:
⅔ cup Mayonnaise
2 teaspoon Stone Ground Mustard
2 tablespoon White Vinegar
½ teaspoon Sea Salt
½ teaspoon Dried Dill
½ teaspoon Smoked Paprika
½ teaspoon Coarse Ground Black Pepper
¼ teaspoon Garlic Powder

Instructions

Cook the pasta per the packages instructions. Rinse the pasta in cold water and then pour into a large serving bowl. Set aside.

While the pasta is cooking in a jar or small bowl whisk together the mayonnaise, mustard, vinegar, salt, dill, paprika, pepper and garlic powder.

Add the pimientos, celery, onion and relish to the serving bowl with the cooked pasta. Pour the dressing over top and stir to combine.

Refrigerate for at least 2 hours before serving.

Store in an sealed container in the refrigerator for up to 3-5 days.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish, Salads
  • Method: Stove Top
  • Cuisine: Gluten Free

Keywords: easy, best, classic, cold, summer, dressing, simple, quick, mayonnaise, brown rice pasta, elbow macaroni, pasta salad recipe, cold pasta

Healthy Mexican Street Corn Salad

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a white bowl of healthy Mexican street corn salad next to a small wooden bowl of cotija cheese.

This easy recipe for healthy Mexican street corn salad is the perfect summer side dish! The cold salad recipe uses frozen corn and is made without mayonnaise. It's so simple to roast the corn on your stovetop and then put this salad together for picnics and gatherings.

a white bowl of healthy Mexican street corn salad next to a small wooden bowl of coarse salt.

Why is it called Mexican street corn?

Corn on the cob topped with cheese and spices is a popular Mexican street food sold by vendors. This salad is a take on that using frozen corn kernels, cotija cheese and a dressing made with greek yogurt and spices.

Mexican Street Corn Salad Supplies

What can I use instead of cotija cheese?

If cotija cheese isn't available at your local grocery you can can also look for queso fresco. Queso fresco isn't as salty at cotija and has a more mild flavor, but it will still be perfect for this salad.

If neither of these are available you can use feta or parmesan cheese. It won't be exactly the same at Mexican street corn, but it will still be a delicious side dish.

Mexican Street Corn Salad Ingredients

If you like this recipe you might also enjoy:

Gluten Free Green Goddess Pasta Salad
Air Fryer Grilled Vegetable Orzo Salad
Oven Baked Steak and Potato Kabobs
Gluten Free No Bake Lemon Icebox Pie
Classic Margarita Mocktail
Easy Gluten Free Bow Tie Pasta Salad

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

Print
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Healthy Mexican Street Corn Salad

  • Author: Elaine VanVleck
  • Total Time: 18 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for healthy Mexican street corn salad is the perfect summer side dish! The cold salad recipe uses frozen corn and is made without mayonnaise. It's so simple to roast the corn on your stovetop and then put this salad together for picnics and gatherings.

Ingredients

Scale

1 Tbsp Olive Oil
32 ounce bag Frozen Corn
1 Red Bell Pepper, chopped
1 small Red Onion, chopped
1 Jalapeno, deseeded and diced
½ cup Cilantro, chopped
1 cup Cotija Cheese or Queso Fresco, crumbled
½ cup Greek Yogurt
¼ cup Lime Juice
1 teaspoon Sea Salt
½ teaspoon Ground Cumin
½ teaspoon Chili Powder
½ teaspoon Smoked Paprika

Instructions

In a large skillet add the olive oil over medium high heat. Saute the corn stirring occasionally until you have some browned and roasted bits.

Add the bell pepper, onion and jalapeno. Cooking 1-2 minutes until softened.

Remove the skillet from heat and let the corn mixture cool.

In a small bowl or jar whisk together the greek yogurt, lime juice, salt, cumin, chili powder and paprika.

Pour the corn mixture into a large serving bowl. Pour the dressing over top. Add the cheese and cilantro. Stir to combine.

Refrigerate for at least one hour before serving.

Notes

This recipe is perfect to make the day before you want to serve it.

  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Side Dish, Salads
  • Method: Stove Top
  • Cuisine: Gluten Free

Keywords: easy, best, cold, simple, side dish, roasted corn, frozen corn, no mayo, mexican corn

Air Fryer Grilled Vegetable Orzo Salad

· Leave a Comment

a bowl of air fryer grilled vegetable orzo salad next to a bottle of olive oil and a small bowl of coarse sea salt.

This easy cold air fryer grilled vegetable orzo salad is the perfect summer side dish! It's a healthy pasta salad loaded with veggies and a simple Italian dressing. I like to make this salad a day ahead to serve at barbecues and with meals.

a bowl of air fryer grilled vegetable orzo salad next to a bottle of olive oil.

How do you make orzo salad?

For this gluten free grilled vegetable orzo salad I used Jovial Grain Free Cassava Orzo Pasta. I cooked the pasta per the pasta instructions being sure not to overcook it. Then, I cut up the veggies and coated them with the olive oil mixture.

I places the chopped veggies into my air fryer basket and cooked at 360 degrees for 5 minutes. Next, I combined the veggies, pasta, apple cider vinegar and olive oil in a serving bowl. Refrigerate for at least one hour and serve cold.

Grilled Vegetable Orzo Salad Supplies

Should orzo be rinsed after cooking?

Yes, after you have cooked the gluten free orzo per the package instructions be sure to rinse the pasta in cold water. Removing the extra starch will help the pasta not to clump together. If the pasta starts to clump before you get it mixed into the salad rinse it with cold water again and let drain.

Grilled Vegetable Orzo Salad Ingredients

If you like this recipe you might also enjoy:

Oven Baked Steak and Potato Kabobs
Air Fryer Grilled Peaches
Gluten Free Green Goddess Pasta Salad
Oven Baked Marinated Steak Kabobs
Classic Margarita Mocktail

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

Print
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Air Fryer Grilled Vegetable Orzo Salad

  • Author: Elaine VanVleck
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy cold air fryer grilled vegetable orzo salad is the perfect summer side dish! It's a healthy pasta salad loaded with veggies and a simple Italian dressing. I like to make this salad a day ahead to serve at barbecues and with meals.

Ingredients

Scale

8 ounces Jovial Gluten Free Orzo Pasta
10 ounces Grape Tomatoes, cut in half
1 Tbsp Minced Garlic
1 small Red Onion, chopped
1 Red Bell Pepper, seeded and chopped
1 Yellow Bell Pepper, seeded and chopped
2 cups Zucchini, seeded and chopped
1 Tbsp Olive Oil
1 tsp Sea Salt
¼ tsp Coarse Ground Black Pepper
1 tsp Dried Basil
1 tsp Italian Seasoning
1 Tbsp Apple Cider Vinegar
3 Tbsp Olive Oil

Instructions

In a large pot cook the gluten free orzo pasta per the package instructions. Drain and rinse with cold water.

In a large mixing bowl add the tomatoes, garlic, onion, bell peppers, zucchini, olive oil, salt, pepper, basil and Italian seasoning. Stir to combine.

Pour the vegetable mixture into the basket of your air fryer and cook at 360 degrees for 5 minutes. Carefully drain the excess liquid from the air fryer basket.

Pour the cooked orzo, vegetable mixture, apple cider vinegar and olive oil into a serving bowl. Stir to combine.

Refrigerate for at least one hour before serving.

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Side Dish, Salads
  • Method: Stove Top
  • Cuisine: Gluten Free

Keywords: cold salad, best, easy, Italian, pasta salad, summer salad, healthy, veggies, side dish