My black bean and corn salad bowl recipe is protein-packed (thanks to the beans) and full of lots of lovely fresh flavors and textures.
It makes a great appetizer or side dish, or you can just increase the serving size and have it as a main – it’s got all the vital components you need to have a complete meal in a bowl!
It also pairs perfectly with my creamy cilantro lime sauce, which I created especially to go with this salad bowl, and which you have my permission to drizzle on liberally!
It’s interesting how one of the many misconceptions about a vegan diet is that it’s difficult to get enough protein.
I find beans to be a perfect source of protein; not only are they versatile and lend themselves to a range of different recipes, they also taste great and are really cheap.
You don’t even have to take the time to cook your beans if you buy them in a can.
However, if you like to use dried beans, you can spend the time to pre-soak and cook them for this recipe or cook them in a pressure cooker, such as an Instant Pot to speed up the process.
I use frozen corn kernels for convenience but if it’s sweetcorn season where you are, feel free to sub the frozen variety for the fresh stuff. You can also try using canned sweet corn as well.
Want more salad and bowl recipes? Give these a try…
Grated Daikon Carrot Salad with Raisins
Warm Beet Greens and Beets Salad
Vegan Avocado Greek Salad for the Gods
Vegan Potato Salad with Radishes, Fennel, and a Whole Lot of Green Veggies
If you make this black bean and corn salad please remember to come back and let me know what you think.
You can also tag us @One_Bite_Vegan on Instagram to show off your culinary prowess!
Black bean and corn salad
Ingredients
- 1 15 ounce can black beans drained
- 1 16 ounce bag frozen corn kernels
- ½ red onion diced
- 1 avocado peeled and chopped
- 2 tomatoes diced
- 1 lime juiced
- salt & pepper to taste
- 1 head romaine lettuce chopped
- ½ cup Creamy Cilantro Lime Sauce optional
Instructions
- Cook the frozen corn according to the package.
- In a large bowl, mix together the black beans, cooked corn kernels, red onion, avocado, tomatoes, lime juice, salt, and pepper. Taste and adjust seasoning.
- Assemble the bowls- place the chopped lettuce in the bottom of each bowl. Add the black bean and corn mixture on top.
- Drizzle with Creamy Cilantro Sauce.
Thanks Kevin for all your amazing recipes! This salad is my go to, I love the textures of the tomatoes, beans etc paired with crunch of the lettuce and creaminess of the dressing.