Black Bean and Veggie Bowl (Print view)

A vibrant Mexican-inspired bowl with black beans, corn, tomatoes, avocado, and zesty lime dressing.

# Ingredient List:

→ Vegetables

01 - 1 cup cherry tomatoes, halved
02 - 1 ripe avocado, diced
03 - 1 cup canned corn kernels, drained and rinsed
04 - 1/4 small red onion, thinly sliced

→ Legumes

05 - 1 cup canned black beans, drained and rinsed

→ Herbs

06 - 1/4 cup fresh cilantro leaves, chopped

→ Dressing

07 - 2 tablespoons extra virgin olive oil
08 - Juice of 1 lime
09 - 1 teaspoon honey or agave syrup
10 - 1/2 teaspoon ground cumin
11 - Salt and pepper to taste

→ Optional Toppings

12 - 1 tablespoon pumpkin seeds
13 - 2 tablespoons crumbled feta cheese

# How-To Steps:

01 - In a small bowl, whisk together olive oil, lime juice, honey or agave, cumin, salt, and pepper until well combined
02 - In a large mixing bowl, combine black beans, corn, cherry tomatoes, red onion, and half the cilantro
03 - Pour the dressing over the mixture and toss gently until everything is evenly coated
04 - Divide the mixture between two bowls and top each with diced avocado, remaining cilantro, and optional toppings such as pumpkin seeds or feta cheese
05 - Serve immediately for optimal freshness and texture

# Expert Suggestions:

01 -
  • It is incredibly easy to prepare with a total time of only 15 minutes and zero cooking required.
  • The bowl is packed with plant-based protein and fresh vegetables, making it both filling and nutrient-dense.
  • The recipe is naturally gluten-free and can be easily made vegan by using agave and omitting the feta.
02 -
  • Always check canned goods for potential cross-contamination or added ingredients to ensure the dish stays gluten-free.
  • Use a ripe avocado for the creamiest topping, and add it only at the end to prevent it from getting mashed during tossing.
  • Freshly squeezed lime juice provides a much brighter flavor than bottled alternatives for the dressing.
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