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: $2.99/serving
Dietary
- Dairy-Free
- Vegan
- Vegetarian
- Gluten-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- High-Fiber
- Kosher
- Halal
- Low-Fat
- Low-Saturated-Fat
- Low-Cholesterol
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: 534
- Protein: 16.9 g
- Carbohydrates: 92 g
- Fat: 11.6 g
- Fiber: 14.1 g
- Sodium: 751 mg
- Saturated Fat: 1.1 g
- Sugar: 11.2 g