Total Time
Prep 20 mins
Cook 5 mins

This savoury salad is refreshingly flavourful.

Ingredients Nutrition


  1. Combine all ingredients in a large bowl; toss well.
  2. Enjoy!
Most Helpful

I made this recipe as written....enough for 1 serving. I actually used the pumpkin seeds, and cut back on the garlic. The lime juice and the cilantro ratio is right on. My pumpkin seeds were shelled and roasted, no salt. I loved the crunch they provided. Thanks so much for sharing your recipe.

Miss Annie November 17, 2008

Wow, this is my new favourite recipe! I just made it a second time today, and I'm even more hooked. I also love that it's a gluten-free vegan recipe, for those of us that care about that sort of thing (but even if you don't, you should try this anyway!). I too left out the pumpkin seeds, and I also would recommend to others to start with a little bit less garlic, and add more if you need it. Also, I noticed that adjusting it to make 8 servings seems to work well. That used up exactly one red pepper, one 10-oz bag of corn, and close to two cans of black beans. Thanks for the delicious recipe!

Golden Dawn April 07, 2008

This was an easy salad to put together and it tasted great. I used lemon, not lime juice and left out the pumpkin seeds. I think the thing I liked best about about this salad was there was no oil in it. It let the flavour of all the veggies shine through. Thanks for the recipe.

Cilantro in Canada March 25, 2008