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A vibrant, refreshing salad with hearty black beans, sweet corn, and crisp bell peppers, all tossed in a zesty chili-lime vinaigrette. A perfect light and healthy vegan meal ready in minutes.
For 4 servings
Prepare the chili-lime vinaigrette
Assemble the salad
Toss and serve
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A vibrant, refreshing salad with hearty black beans, sweet corn, and crisp bell peppers, all tossed in a zesty chili-lime vinaigrette. A perfect light and healthy vegan meal ready in minutes.
This american recipe takes 15 minutes to prepare and yields 4 servings. At 125.16 calories per serving with 3.31g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add 1 cup of cooked quinoa to the salad to boost the protein and make it a more filling meal.
Use a can of pre-mixed Southwest corn and bean salsa instead of separate corn and beans to save chopping time.
Reduce the chili powder and omit the red onion to make the flavor milder for children. Serve with tortilla chips for dipping.
Black beans are an excellent source of plant-based protein, which is essential for muscle repair and overall body function.
The combination of beans, corn, and fresh vegetables provides a significant amount of dietary fiber, promoting digestive health and helping you feel full.
Red bell peppers and mixed greens are rich in vitamins A and C, which support immune function and skin health.
Yes, this salad is very healthy. It's packed with plant-based protein and fiber from the black beans, vitamins from the fresh vegetables, and healthy fats from the olive oil. It's a light, nutrient-dense meal.
One serving of this Black Bean Chili Salad contains approximately 280-300 calories, making it an excellent choice for a light lunch or dinner.
Absolutely! Canned black beans and corn are perfect for this recipe and make it very quick to assemble. Just be sure to rinse and drain them well before using.
The chili-lime vinaigrette can be made ahead and stored in an airtight container in the refrigerator for up to one week.
