Scoopable Veggie Corn & Black Bean Salad

Ingredients

• 1 medium Cucumber (seeded and diced)
• 1 large Red bell pepper (diced)
• 1 small Shallot (minced)
• 2 bags (12 oz each) Frozen corn kernels (fire‑roasted if available; otherwise plain)
• 1 can (15 oz) Black beans (drained and rinsed)
• 0.5 cup Feta cheese (crumbled)
• 0.25 cup Light mayonnaise (or plain Greek yogurt for a lighter option)
• 2 tablespoons Lime juice (freshly squeezed from 1 lime)
• 0.5 teaspoon Salt
• 0.25 teaspoon Garlic powder
• 0.25 teaspoon Onion powder
• 0.25 teaspoon Chili powder
• 1 ripe Avocado (diced; add just before serving to avoid browning)

Instructions

1. Heat the Corn

   Place the two bags of frozen corn in a medium saucepan with a splash of water, cover, and cook over medium heat for about 5 minutes until warmed through.

   Time: PT5M

2. Cool the Corn

   Transfer the heated corn to a bowl, let it sit for a couple of minutes, then place the bowl in the refrigerator to chill completely.

   Time: PT5M

3. Chop the Vegetables

   Using a veggie chopper, dice the cucumber and red bell pepper, and mince the shallot. Aim for bite‑size pieces.

   Time: PT5M

4. Prepare the Black Beans

   Open the can of black beans, pour them into a colander, rinse under cold water, and let drain.

   Time: PT2M

5. Combine Main Ingredients

   In a large mixing bowl, add the chilled corn, chopped cucumber, red bell pepper, minced shallot, drained black beans, crumbled feta, and light mayonnaise (or Greek yogurt).

   Time: PT3M

6. Season and Dress

   Stir in the fresh lime juice, salt, garlic powder, onion powder, and chili powder. Mix until everything is evenly coated.

   Time: PT2M

7. Portion and Store

   Divide the salad into four airtight containers. Keep the diced avocado separate and add it just before eating to prevent browning.

   Time: PT3M

Nutrition Facts

Calories

256

Protein

12g

Carbohydrates

90g

Fat

17g

Fiber

14g