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Black Bean Corn Salad Meal Prep - High Protein No Mayo Crunchy Southwest Bowl

Discover the ultimate meal prep solution with this vibrant black bean corn salad that's packed with protein, bursting with flavor, and completely mayo-free. This crunchy Southwest-inspired bowl comes together in just 15 minutes and stays fresh for days, making it the perfect make-ahead lunch option for busy weeks.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 2 cups fresh or frozen corn kernels (thawed if frozen)
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced (add just before serving)
  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Method
 

Instructions
  1. In a large mixing bowl, combine the rinsed black beans, corn kernels, diced bell peppers, and red onion. Gently toss to distribute evenly.
  2. In a small bowl or jar, whisk together the olive oil, fresh lime juice, ground cumin, chili powder, salt, and pepper until well combined.
  3. Pour the dressing over the bean and corn mixture and toss gently to coat everything evenly. Add the chopped cilantro and mix again.
  4. Divide the salad into meal prep containers. If making ahead, wait to add the diced avocado until just before serving to maintain its fresh texture.
  5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. The salad will keep fresh for up to 4 days in the refrigerator.

Notes

For optimal freshness, store the dressing separately and toss with the salad just before eating. Add avocado just before serving to maintain texture. Flavors develop beautifully over time, making day-two salad even more delicious.