Black Bean and Veggie Bowl (Printable Version)

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

# What You Need:

→ 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

# 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 of the cilantro.
03 - Pour the prepared dressing over the bowl and toss gently until all ingredients are evenly coated.
04 - Divide the mixture between two bowls and top each with diced avocado, remaining cilantro, pumpkin seeds, and feta cheese if desired.
05 - Serve immediately while ingredients are fresh and vibrant.

# Expert Advice:

01 -
  • It comes together in fifteen minutes flat, which means no excuses on busy weeknights.
  • Every bite is different thanks to the mix of textures, from creamy avocado to snappy corn kernels.
  • You can eat it exactly as is or load it up with grains if youre extra hungry.
02 -
  • Don't add the avocado until the very last moment, or it will oxidize and turn that disappointing grayish shade no matter how much lime juice you planned to add.
  • The dressing is forgiving, but underseasoning it is the quickest way to end up with a bland bowl that tastes like virtue rather than joy.
03 -
  • Buy avocados a day or two before you plan to make this so you're guaranteed ripeness without the guessing game of the grocery store.
  • If your lime feels hard, microwave it for ten seconds before cutting—it releases way more juice and makes the dressing come alive with citrus flavor.
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