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–+ servings

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Servings: 4

Ingredients

  • 1 Can black beans, drained and rinsed
  • 1 Cup corn, thawed if frozen
  • 3 tomatoes, diced
  • 2 Cups mixed leaves (lettuce, cabbage, etc.)
  • 1 bunch of cilantro/coriander, chopped
  • 1 avocado, cubed
  • 1 lemon

Seasoning for the beans and salad

  • 1 Tbsp olive oil
  • 1/2 Tsp paprika
  • 1 Tsp cumin
  • 1/2 Tsp garlic powder
  • 2 Tbsp Water
  • Salt and Pepper

Instructions

  1. Heat the olive oil in a small skillet over medium heat.

  2. Add black beans, and all the spices while mixing well. About 1 minute.

  3. Stir in water, once evaporated turn off the heat, and set aside.

  4. Layer the cooked black beans, corn, tomatoes, cilantro, avocado, mixed leaves, and a squeeze of lemon juice.

  5. Toss gently so the spices from the beans can permeate the entire salad.

Pro Tips:

  1. For a picnic or a weekday lunch, simply layer ingredients in a mason jar, when ready pour the dressing, and voila!

  2. Feeling adventurous? Here are some fun additions: cooked brown rice, jalapeno pepper, salsa, red onions, sauteed peppers, grilled tofu, and even fresh mangos!

  3. Don’t skip on sautéing the beans, it adds so much flavor here.

  4. If you are doing meal prep, prepare vegetables, and cooked beans, and place them in separate tightly sealed containers. This can be kept in the refrigerator for about 4 days.

  5. Avocados turn brown quickly, adding this last with a squeeze of lemon is best right before eating.

If you’ve tried this recipe or any others on this blog, let me know how you liked it by tagging @veggicurean or by leaving a comment below. -BON APPÉTIT!