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! This is a healthy plant based recipe that is Weight Watchers and 21 Day Fix friendly. Use it as a dip, a taco filling, or eat it by itself!
1cancorn kernelsI used a drained 15.5 oz can. You can also use frozen corn.
1canlow sodium black beansrinsed and drained
1canlow sodium chickpeasrinsed and drained
1candiced green chiliesI used a 4 oz. can. You can use fresh if you'd like!
1bell pepperI used yellow, you can use any color you like
2stalks of celerydiced
1smallmangodiced into small chunks
Drain and rinse the canned corn, beans, and chickpeas.
Chop the vegetables.
Add spices and combine all of the ingredients in a large bowl and mix well.
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