Black Bean Veggie Bowl (Printable)

Vibrant bowl with black beans, corn, tomatoes, avocado, and cilantro in zesty lime dressing. Ready in 15 minutes.

# 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

# How To Make It:

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 bean and vegetable mixture and toss gently until everything is evenly coated.
04 - Divide the mixture between two bowls. Top each with diced avocado, remaining cilantro, pumpkin seeds, and feta cheese if desired.
05 - Serve immediately for optimal freshness and texture.

# Expert Hints:

01 -
  • It comes together in 15 minutes flat, which means lunch can actually be homemade on even your busiest days.
  • The lime dressing is so bright and zingy that it makes you feel like you're eating something restaurant-quality, not just something from your kitchen.
  • It's naturally vegan and gluten-free without any fuss, so it works for pretty much any table you're cooking for.
02 -
  • Don't let your lime juice sit in the dressing for more than an hour before eating, or it will turn bitter and taste medicinal instead of bright.
  • The beans are the sleeper ingredient here—they add protein and substance that keeps you full for hours, so don't skimp on them even if you're tempted.
03 -
  • Toast your cumin in a dry pan for about 30 seconds before adding it to the dressing—it releases the oils and deepens the flavor so much you'll wonder why anyone ever skips this step.
  • If your avocado is rock hard, set it on the counter with a tomato (tomatoes release ethylene gas that ripens avocados), wrap everything loosely in a paper towel, and check it in a few hours.
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