This Easy Black Bean and Corn Salad recipe has a delicious Mexican spin on it–we added mango for sweetness, chickpeas for extra protein, and just a bit of spices to make the flavors pop!
1cancorn, cannedI used a drained 15.5 oz can. You can also use frozen corn.
1canblack beanslow sodium, rinsed and drained
1canchickpeaslow sodium, rinsed and drained
2smalltomatodiced
1candiced green chilesI used a 4 oz. can. You can use fresh if you'd like!
½largered oniondiced
1bell pepperI used yellow, you can use any color you like
2stalkscelerydiced
1smallmangodiced into small chunks
½tspcumin
Instructions
Drain and rinse the canned corn, beans, and chickpeas. 1 can corn, canned1 can black beans1 can chickpeas
Chop the vegetables and mango. 2 small tomato1 can diced green chiles½ large red onion1 bell pepper2 stalks celery1 small mango
Add cumin and combine all of the ingredients in a large bowl and mix well. ½ tsp cumin
Notes
Recipe tips:
Omit anything in this recipe you don’t care for and add more of what you do–this recipe works well as long as you add in the beans!
As written, this recipe is dairy free, gluten free, and egg free.
If you’d like to, add a few teaspoons of olive oil or balsamic vinegar.
This recipe works great as a black bean salad–I’d double the black beans and leave out the corn!
Healthy eating plans:
21 Day Fix/Ultimate Portion Fix: This recipe is made with ingredients straight from the food list!
Regular plan: Entire recipe: 9 yellow containers, 4 green containers, 1/2 purple container. Per serving: 1 1/8 yellow container (but I count 1 yellow to make it easy), 1/2 green container, negligible purple container (I don’t even count it!).
Vegan plan: Entire recipe: 3 yellow (a) containers, 4 red containers, 4 green containers, 1/2 purple container. Per serving: 1/3 yellow containers, 1/2 red containers, 1/2 green containers, negligible purple container (too small to count, for me!).
Weight Watchers: One serving of this recipe is 0 Blue Plan Points | 3 Green Plan Points | 0 Purple Plan Points