Fiesta Black Bean Bowl

This summery bean salad is perfectly fresh, tangy and so healthy! It's high fibre and high protein and only takes 15 mins to put together.

This vibrant, flavor-packed black bean bowl is a fiesta in every bite! With a mix of smoky roasted corn, creamy avocado, tangy vegan feta, and zesty lime dressing, this dish is perfect for meal prep, a quick lunch, or a protein-rich side. The combination of fresh herbs, bold spices, and a satisfying crunch (hello, nachos!) makes this recipe a must-try for plant-based eaters and flavor lovers alike!

Nutritional Benefits

Plant-Based Protein Power

Black beans provide a hearty dose of protein and fiber, helping keep you full and supporting muscle repair.

Gut-Friendly Fiber

With fiber-rich beans, corn, and bell peppers, this bowl promotes healthy digestion and balanced blood sugar levels.

Heart-Healthy Fats

Extra virgin olive oil and avocado offer monounsaturated fats, which help support heart health and reduce inflammation.

Antioxidant Boost

Smoked paprika, chipotle, and chili powders contain capsaicin and antioxidants that can support metabolism and fight inflammation.

Notes: Meal Prep Ahead Tips

For best results, leave out the tomatoes, avocado, and chips until just before serving.
Without these ingredients, the flavors deepen and get even better over time!

Store in an airtight container in the fridge for 4-5 days and enjoy a ready-to-go, delicious meal.

Ratings 5 from 1 votes

Courses Salads

Difficulty Beginner

Servings 4

Ingredients

540 ml Black beans canned (drained and rinsed)
1 cup baby tomatoes - chopped in quarters (see notes for meal prep options)
1/2 red bell pepper diced
1/4 cup vegan feta (use regular feta for non-vegan option)
2 tbsp fresh parsley chopped
2 tbsp fresh coriander chopped
1/4 cup pickled jalapeño slices- chopped
1/2 avocado diced small (see notes for meal prep options)

Dressing

1 tbsp nutritional yeast
1.5 tbsp extra virgin olive oil
1.5 tbsp white wine vinegar (or use white balsamic vinegar)
1 lime -zested
1/2 lime -juiced
1/2 tsp smoked paprika powder
1/4 tsp asafoetida (hing) powder
1/2 tsp ground cumin
1/4 tsp chilli powder- optional
1/2 tsp chipotle powder
1 tsp sugar or maple syrup
Salt and pepper to taste

Roasted corn

3/4 cup corn ( I used frozen kernels- thawed)
1 tsp extra virgin olive oil
1/8 tsp asafoetida (hing) powder
1/2 tsp paprika powder
1/2 tsp chipotle powder
1/2 tsp dried oregano
Salt and pepper
20 nacho chips - preferably lime flavour- optional (see notes for meal prep option)

Instructions

Heat a skillet over medium heat and add 1 tsp olive oil. Then add all the roasted corn spices and let it cook for 30 secs until fragrant. Then add the corn and roast for 5 mins.
In a large bowl combine black beans, tomatoes, red pepper, roasted corn, vegan feta, coriander and parsley, as well as optional avocado and jalapeño. (See notes if you're meal prepping this recipe to eat later).
In a small bowl whisk together dressing ingredients until fully combined. Then top on bean salad and mix fully. With your hands roughly crush nachos on top and mix in right before serving to maintain its crunch.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 315.46kcal

% Daily Value *
Total Fat 13.88g22%
Saturated Fat 3.31g17%
Cholesterol 11.01mg4%
Sodium 638.63mg27%
Potassium 788.67mg23%
Total Carbohydrate 38.54g13%
Dietary Fiber 14.86g60%
Sugars 4.99g
Protein 14.32g29%

Vitamin A 87.72 IU
Vitamin C 41.19 mg
Calcium 144.21 mg
Iron 4.29 mg
Vitamin D 0.04 IU
Vitamin E 3.34 IU
Vitamin K 54.09 mcg
Thiamin 2.7 mg
Riboflavin 2.8 mg
Niacin 16.42 mg
Vitamin B6 2.73 mg
Folate 135 mcg
Vitamin B12 2.15 mcg
Phosphorus 248.22 mg
Magnesium 86.51 mg
Zinc 2.36 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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