Name: Meal Prep Black Bean & Corn Salad
Prep time: 15 min
Total time: 15 min
Ingredients: ½ cup fresh lime juice (about 3 limes); 6 tbsp avocado oil (or mild olive oil); 2 small garlic cloves, grated (or ¼ tsp garlic powder); 1 tsp ground cumin; 1½ tsp sea salt; Freshly ground black pepper, to taste; 3 cups cooked black beans (rinsed if canned); 3 cups fresh or thawed corn kernels (avoid canned); 2 red bell peppers, diced; 1 cup fresh cilantro, chopped (plus extra for garnish); 1–2 jalapeños or serranos, diced (seeds removed for less heat); ⅔ cup diced red onion (soaked in cold water 10 mins if desired); 6 tbsp crumbled Cotija cheese (optional; feta works too); 2 ripe but firm avocados, diced (add last!); 4 tbsp toasted pepitas (or toasted sunflower seeds/almonds), optional

Ingredients

Scale

½ cup fresh lime juice (about 3 limes)
6 tbsp avocado oil (or mild olive oil)
2 small garlic cloves, grated (or ¼ tsp garlic powder)
1 tsp ground cumin
1½ tsp sea salt
Freshly ground black pepper, to taste
3 cups cooked black beans (rinsed if canned)
3 cups fresh or thawed corn kernels (avoid canned)
2 red bell peppers, diced
1 cup fresh cilantro, chopped (plus extra for garnish)
1–2 jalapeños or serranos, diced (seeds removed for less heat)
⅔ cup diced red onion (soaked in cold water 10 mins if desired)
6 tbsp crumbled Cotija cheese (optional; feta works too)
2 ripe but firm avocados, diced (add last!)
4 tbsp toasted pepitas (or toasted sunflower seeds/almonds), optional

Instructions

Whisk the dressing: In a small bowl or jar, combine lime juice, avocado oil, grated garlic, cumin, salt, and black pepper. Whisk or shake vigorously. Taste and adjust lime or cumin to your liking — it should make you pucker slightly.
Toss the base: In a large bowl, gently combine black beans, corn, diced bell peppers, cilantro (reserve a little for garnish), jalapeños, and red onion. Be careful not to mash the beans or corn.
Dress the salad: Pour the dressing over the veggie mix. Using two large spoons or salad tongs, toss everything until evenly coated. Let sit 10–15 minutes for flavors to mingle.
Add creamy & crunchy: Just before serving or packing, gently fold in diced avocado and Cotija cheese. Sprinkle toasted pepitas and reserved cilantro on top.
Chill or serve: For meal prep, portion into airtight containers and refrigerate. Flavors deepen beautifully as it chills. Enjoy within 3 days.

Notes

Add avocado last to avoid browning — a squeeze of extra lime helps keep it bright
If prepping ahead, store avocado and cheese separately and add before serving
Grating garlic distributes flavor more evenly than mincing
Adjust jalapeño quantity to control heat — start small, taste, then add more
Cilantro tastes like soap? Substitute flat-leaf parsley, basil, or mint

Prep Time: 15 minutes

Nutrition

Calories: 250 kcal per serving
Fat: 14 g
Carbohydrates: 22 g
Fiber: 7g