Black Bean Corn Salad Meal Prep – High Protein No Mayo Crunchy Southwest Bowl

This vibrant black bean corn salad is the ultimate meal prep solution for busy weeks! Packed with plant-based protein, fresh vegetables, and a zesty lime dressing, this no-mayo salad stays crisp and delicious for days. Perfect for lunches, picnics, or quick dinners, this southwest-inspired corn salad will become your go-to healthy meal option.

Ingredients

• 2 cans black beans, rinsed and drained
• 2 cups corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1/2 red onion, finely diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced (add just before serving)
• 1 jalapeño, minced (optional)

For the Dressing:

• 1/4 cup olive oil
• 3 tablespoons lime juice
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Step-by-Step Instructions

In a large bowl, combine black beans, corn, red bell pepper, red onion, cherry tomatoes, and cilantro. Whisk together olive oil, lime juice, cumin, chili powder, garlic powder, salt, and pepper in a small bowl. Pour dressing over the salad and toss gently to combine. Divide into meal prep containers, leaving avocado out until ready to serve. Refrigerate for up to 4 days.

Expert Tips

For the best texture, use frozen corn that’s been thawed rather than canned corn. The salad actually gets better after marinating for a few hours, making it perfect for make-ahead meal prep. If you’re making this for the week, keep the avocado separate and add it fresh each day to prevent browning. This salad pairs beautifully with bright lemon rice or as a topping for greens.

FAQ

How long does this salad last in the fridge?
This salad stays fresh for 4-5 days when stored properly in airtight containers.

Can I make this salad vegan?
This recipe is naturally vegan and packed with plant-based protein from the black beans.

What can I serve with this salad?
It’s delicious on its own, over greens, with tortilla chips, or as a side to grilled proteins.

Black Bean Corn Salad Meal Prep – High Protein No Mayo Crunchy Southwest Bowl

This vibrant black bean corn salad is the ultimate meal prep solution packed with plant-based protein and fresh vegetables. Featuring a zesty lime dressing and no mayo, it stays crisp and delicious for days, making it perfect for lunches, picnics, or quick dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cans black beans, rinsed and drained
• 2 cups corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1/2 red onion, finely diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced (add just before serving)
• 1 jalapeño, minced (optional)
• 1/4 cup olive oil
• 3 tablespoons lime juice
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Method

 

Instructions

1. In a large bowl, combine black beans, corn, red bell pepper, red onion, cherry tomatoes, and cilantro
2. Whisk together olive oil, lime juice, cumin, chili powder, garlic powder, salt, and pepper in a small bowl
3. Pour dressing over the salad and toss gently to combine
4. Divide into meal prep containers, leaving avocado out until ready to serve
5. Refrigerate for up to 4 days

Notes

For best texture, use frozen corn that’s been thawed rather than canned corn. The salad gets better after marinating for a few hours. Keep avocado separate and add fresh each day to prevent browning. Pairs well with lemon rice or as a topping for greens.