Black Bean and Corn Bowls
These vibrant and fresh bowls combine protein-rich black beans, sweet corn, creamy avocado, and salsa, all served over fluffy brown rice for a complete and wholesome meal.
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Servings: 3
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $2.89/serving
Dietary
- Dairy-Free
- Vegan
- Vegetarian
- Gluten-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- High-Fiber
- Kosher
- Halal
Tags
- quick
- healthy
- fresh
Ingredients
- 1.5 cup quick-cooking brown rice
- 15 ounce black beans (rinsed and drained)
- 1.5 cup frozen corn (thawed)
- 1 avocado (large, ripe, diced)
- 0.75 cup low-sodium salsa
- 2 tablespoon fresh cilantro (chopped)
- 1 tablespoon lime juice (freshly squeezed)
Instructions
- Cook the quick-cooking brown rice according to package directions.
- In a large bowl, combine the rinsed black beans, thawed frozen corn, diced avocado, low-sodium salsa, chopped fresh cilantro, and lime juice. Toss gently to combine.
- Divide the cooked quick-cooking brown rice among serving bowls. Top with the black bean and corn mixture.
- Serve immediately, or refrigerate for later enjoyment.
Notes
Add a dash of hot sauce if you prefer a little heat.
Nutrition (per serving)
- Calories: 440
- Protein: 15.2 g
- Carbohydrates: 70.8 g
- Fat: 13.5 g
- Fiber: 16.5 g
- Sodium: 290 mg
- Saturated Fat: 2.1 g
- Sugar: 7 g