Black Bean and Veggie Bowl (Print Version)

Colorful bowl featuring black beans, fresh vegetables, and zesty lime dressing for a satisfying 15-minute meal.

# 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 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 Advice:

01 -
  • It's ready faster than you can decide what to watch, yet feels intentional and nourishing instead of rushed.
  • You can eat it immediately or prep components ahead, making it equally suited to weeknight dinners or meal-prep Sundays.
  • The lime dressing is bold enough that even simple canned beans taste like they're the star of the show.
02 -
  • Don't add the avocado until you're ready to eat, or it will oxidize and turn brown no matter what you do to prevent it.
  • The dressing needs to taste slightly too strong on its own, because it's diluting as it coats all those vegetables and beans.
03 -
  • Save the lime you've cut for juicing and use it to squeeze over your finished bowl just before eating—that final hit of brightness makes everything taste fresher.
  • If your cilantro is getting old, chop it just before serving so it stays vibrant instead of turning dark and tired looking.
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