Black Bean Salad Lettuce Wraps

A vibrant and zesty black bean salad with crisp bell peppers, red onion, corn, and cilantro, served in refreshing lettuce cups with a side of fresh vegetables.

• Prep: 15 min
• Total: 15 min
• Servings: 8
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sodium
• Low-Fat
• Low-Sugar
• High-Protein
• Halal
• Kosher
• High-Fiber

Tags

• quick
• no-cook
• healthy
• fresh
• savory
• kid-friendly

Ingredients

• 3.5 cup black beans (cooked (from dry or 2 large unsalted cans, rinsed))
• 1 red bell pepper (large, finely diced)
• 0.5 red onion (finely diced)
• 1 cup fresh corn
• 0.5 cup fresh cilantro (chopped)
• 2 limes (juiced)
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper
• 1 head butter lettuce (separated into leaves)
• 2 cucumbers (sliced into sticks)
• 2 cup carrot sticks

Instructions

1. In a large bowl, combine the 3 1/2 cups cooked black beans, 1 large finely diced red bell pepper, 0.5 finely diced red onion, 1 cup fresh corn kernels, and 1/2 cup chopped fresh cilantro.
2. Add the juice from the 2 limes, 1 tablespoon ground cumin, 1 teaspoon dried oregano, and 1/2 teaspoon black pepper to the bowl. Mix thoroughly to combine all ingredients and flavors.
3. Arrange the separated leaves of 1 head butter lettuce on a serving platter. Also arrange the 2 sliced cucumbers and 2 cups carrot sticks.
4. Spoon the black bean salad into individual lettuce cups to serve as wraps. Enjoy with the fresh cucumber and carrot sticks.

Nutrition (per serving)

• Calories: 482
• Protein: 33.9 g
• Carbohydrates: 88.8 g
• Fat: 1.8 g
• Fiber: 22.8 g
• Sodium: 79 mg
• Saturated Fat: 0.2 g
• Sugar: 3.8 g